Serves: 5
Vinegar is made from fermented wine or another alcoholic liquid. With the exception of balsamic vinegar, it should look bright and unclouded.
Red Wine Vinegar
Ranging from pale to deep red, red wine vinegar has a full-bodied flavor that varies according to the grape used in processing, the amount of dilution and length of aging. It is a good choice for salads.
White Wine Vinegar
White wine vinegar has a delicate flavor and pale golden color.
Balsamic Vinegar
This Italian specialty gains its dark brown color and rich, mellow, almost sweet flavor from lengthy aging in oak casks. Good in salad dressing.
Sherry Vinegar
Pleasant with salads and poultry, sherry vinegar is made from sweet sherry and takes on a nutlike flavor when combined with lemon juice.
Cider Vinegar
Made from "hard" (fermented) apple cider, cider vinegar is sharp-flavored and golden in color. Often used in pickling, cider vinegar is usually considered too strong and raw-edged for salads.
White Vinegar
Also called distilled vinegar, white vinegar is colorless and often used in pickling. Like cider vinegar, it is usually considered too harsh for salad dressings.
Rice Vinegar
Rice vinegar, or mirin, is golden in color and slightly sweet in flavor. It is well suited to salads and side dishes prepared with Asian ingredients.
Fruit-Flavored Vinegar
Infused with the flavors of raspberries or other fruits, fruit-flavored vinegar adds ex-cellent flavor and aroma to salad dressings.
Herb-Flavored Vinegar
These vinegars can be purchased or made at home with herbs such as tarragon, rosemary and garlic. Herb-flavored vinegars are excellent for a variety of salads.
This Cook's Note: Vinegar Varieties recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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