Vinegars all share one thing in common: acidity. That can make it all too easy to lump them together and ignore the differences that set each type apart.
“All vinegars begin as a grain, fruit or vegetable,” cookbook author Martha Holmberg wrote for us several years ago. “They get fermented to become an alcoholic liquid. The alcohol in that liquid gets fermented into acetic acid. The result is a liquid with serious tang and some notes of its original ingredient — hence the slight apple-y flavor of apple cider vinegar and the delicate grape notes of white wine vinegar.”
While you may decide you don’t need a bottle of every variety listed below (and there are many more varieties, too), I’d encourage you to at least have a few on hand so that you can make the most of their distinct characteristics. Then mix and match or substitute accordingly. Think about the types of dishes and cuisines you typically favor and go from there.
White/distilled vinegar
This is probably the vinegar that most of us think of first, and yet it’s usually not our go-to for cooking thanks to its one-note, mouth-puckering flavor. Made from grain alcohol, “it has very little character or subtlety and is generally sold by the gallon,” Mouncey Ferguson wrote in The Washington Post in 1998. “When plain, it should be used only in a pinch. Save it for pickling, or for scouring the tub.”
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June 20, 2023
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Advice | A guide to vinegars and how to use each type - The Washington Post
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