1.6: Vinegars

Vinegar is a thin, sour liquid used for thousands of years as a preservative, cooking ingredient, condiment and cleaning solution. Vinegar is obtained through the fermentation of wine or other alcoholic liquid. Bacteria attack the alcohol in the solution, turning it into acetic acid. No alcohol remains when the transformation is complete. The quality of vinegar depends on the quality of the wine or other liquid on which it is based. Vinegar flavors are as varied as the liquids from which they are made.

Vinegars should be clear and clean looking, never cloudy or muddy. Commercial vinegars are pasteurized, so an unopened bottle should last indefinitely in a cool, dark place. Once opened, vinegars should last about three months if tightly capped. Any sediment that develops can be strained out; if mold develops, discard the vinegar.

Wine vinegars are as old as wine itself. They may be made from white or red wine, sherry or even Champagne, and should bear the color and flavor hallmarks of the wine used. Wine vinegars are preferred in French and Mediterranean cuisines.

Malt vinegar is produced from malted barley. Its slightly sweet, mild flavor is used as a condiment, especially with fried foods.

Distilled vinegar, made from grain alcohol, is completely clear with a stronger vinegary flavor and higher acid content than other vinegars. It is preferred for pickling and preserving.

Cider vinegar is produced from unpasteurized apple juice or cider. It is pale brown in color with a mild acidity and fruity aroma. Cider vinegar is particularly popular in the United States.

Rice vinegar is a clear, slightly sweet product brewed from rice wine. Its flavor is clean and elegant, making it useful in a variety of dishes, especially those of Japanese or Asian origin.

Flavored vinegars are simply traditional vinegars in which herbs, spices, fruits or other foods are steeped to infuse their flavors. They are easily produced from commercial wine or distilled vinegars, using any herb, spice or fruit desired.

Inferior flavored vinegars are made by adding the desired flavoring to lowgrade vinegar. The use of flavored vinegars is extremely popular but definitely not new. Clove, raspberry and fennel vinegars were sold on the streets of Paris during the 13th century. Making fruit-flavored vinegars was also one of the responsibilities of housewives during the 18th and 19th centuries.

Balsamic vinegar is newly popular in the United States, though it has been produced in Italy for more than 800 years. To produce traditional balsamic vinegar, reel or white wine made from specially cultivated grapes (white Trebbiano and red Lambrusco grapes among others), is reduced, then aged in a succession of wooden barrels made from a variety of woods-oak, cherry, locust, ash, mulberry and juniper- for at least 4, but sometimes up to 50, years. The resulting liquid is dark reddish-brown and sweet. Balsamic vinegar has a high acid level, but the sweetness covers the tart flavor, making it very mellow. True balsamic is extremely expensive because of the long aging process and the small quantities available. Most of the commercial products imported from Italy are now made by a quick carmelization and flavoring process. Balsa mic is excellent as a condiment or seasoning and has a remarkable affinity for tomatoes and strawberries.