There are many varieties of vinegar, each with its own particular bouquet. Picking the right one for your occasion is a matter of knowing your options.
Balsamic vinegar. The king of vinegars, real balsamic vinegar is known as balsamico tradizionale D.O.P. and is made in and around Modena and Reggio Emilia in northern Italy. Balsamic vinegar is made by first cooking down juices of the trebbiano and other local grapes. Then it is ages in a series of various fruitwood casks for varying lengths of time. Premium balsamics can cost hundreds of dollars an ounce and are used sparingly. What you find at your local grocery store doesn’t follow the stipulated aging process. It still makes a great dressing – and doesn’t cost an arm and a leg.
Wine vinegar, both red and white, is originally from the wine-producing areas of Europe.
White wine vinegar has a crisp, bright flavor that makes for a fine all-purpose dressing. Blends well with other flavors, including herbs, cheeses and more.
Champagne vinegar, from the champagne region of France, is even crisper, less grassy. No fizz.
Red wine vinegar has a warmer palette than white, slightly more complex, but still simple.
Sherry vinegar, made from sherry, has a boozy, woody complexity. It comes from southern Spain. It offers a nice way to bring some complex flavors to cold bean salads, pasta salads (especially with meat), or any salad with a strong cheese, such as goat cheese.
Apple cider vinegar, a favorite in North America, has a nice fruitiness that can make a pleasant change for the right salads, especially any featuring fresh fruit. Also a top choice for slaws and pleasant with cheese.
Malt vinegar, made from unhopped beer, has a clear, simple flavor. A favorite of the English for sprinkling on fish and chips.