How to pick the right kind of vinegar
No kitchen is complete without a good bottle of balsamic vinegar. This vinegar is not made from alcohol at all, instead, it is the result of fermenting grape juice. The result is a sour and slightly sweet liquid that is the perfect complement to salad dressings, marinades, or a simple garnish.
Balsamic vinegar tends to get thicker and sweeter the longer it is aged so keep that in mind when picking up a bottle. Furthermore, certain cheap balsamic is nothing more than dyed wine vinegar, so make sure you spring for the good stuff.
Red and white wine vinegar
These are often the go-to vinegars for most dishes and recipes. These vinegars work best as additions to salad dressings and marinades and can be used to add color and flavor to a number of dishes. White wine vinegar has a mellower flavor than red wine vinegar and is best used with fish and chicken dishes. It’s also your best choice if you don’t want to adjust the color of your meal.
Red wine vinegars, on the other hand, add a bit of color to recipes. They also work best with red meat and vegetables.
Credit : James Aitchison