Types Of Vinegar

Balsamic

The genuine Balsamic vinegar of Modena in northern Italy has been produced for over 1000 years and is made from special grapes selected and harvested late in order to obtain a higher sugar content and stronger bouquet. It is a very dark brown colour and has a deep, rich flavour with hints of herbs and port.

Uses: In salad dressings and marinades or drizzled over pasta, grilled meat or fish and even over strawberries. A little goes a long way so just add a few drops at a time

Champagne

Made from the sediment of Champagne and usually sold in corked bottles, Champagne vinegar, like the wine, is available in different vintages.

Uses: In salad dressings.

Cider

This vinegar is made from matured apple juice, cider or apple pulp. It is a pale golden colour and has a subtle apple flavour. Cider vinegar is especially popular in apple growing regions in America and in Normandy in France.

Uses: For pickling fruit, especially pears or peaches, in savoury recipes containing apples, salad dressings and marinades.

Distilled Malt

This is clear, white vinegar, also known as spirit vinegar, made by distilling ordinary malt vinegar to produce a very strong, colourless liquid high in acetic acid. It is less pungent than malt vinegar.

Uses: In home-made pickles, and especially where the colour of the food needs to be retained for example, pickled pears.

Malt

Made from malted barley, brown malted vinegar is coloured with caramel to give it its distinctive dark brown colour. It has a strong flavour.

Uses: It is the most widely used vinegar - delicious sprinkled on fish and chips and ideal for pickles and most chutneys.

Red Wine

This vinegar is made from matured red wine and has a rich, full flavour

Uses: Red wine vinegar is often the best for cooking. Authentic French dressing should be made with red or white wine vinegar. It can also be used in sauces and marinades.

Rice

Popular in Japanese and Chinese cooking, rice vinegar has a mild and relatively sweet flavour and can be red, white or dark amber in colour.

Uses: Included in a variety of Oriental dishes and especially in dipping sauces and dressings.

Sherry

With a rich and mellow flavour, sherry vinegar has a subtle tang and a delicious hint of sweetness.

Uses: Add to sauces and stews or use in dressings and marinades.

Tarragon

Subtly flavoured white wine vinegar with a hint of fresh tarragon.

Uses: In salad dressings and marinades, particularly good in fish and chicken dishes

White Wine

A traditional ingredient in French cuisine, white wine vinegar is a popular ingredient in many British dishes too.

Uses: The main ingredient, along with olive oil in classic French dressing. It is also used in sauces and marinades.