EXPLORING THE DIVERSITY OF VINEGAR

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EXPLORING THE DIVERSITY OF VINEGAR

Types of vinegar

VINEGAR 101

Vinegar is the most versatile staple in any pantry. The word originally came from the French word – 'vin-aigre' or sour wine. It is widely known for its culinary applications, cleaning properties, medicinal benefits, and agriculture use.

Legends claim that vinegar was first discovered when wine was forgotten in a barrel and found months later as vinegar – fermented wine turned sour. Vinegar is a combination of acetic acid diluted with water, made by fermenting yeast with the sugar of any fruity or starchy liquid to form alcohol. The alcohol gets exposed to oxygen, which causes oxidation, forming acetic acid that results in vinegar as an end-product. Acetic acid is responsible for the pungent smell and acidic flavor we recognize in vinegar.

DISTILLED WHITE VINEGAR

White vinegar is also known as distilled or spirit vinegar. White vinegar is a clear solution containing between 4 and 7% acetic acid with water. Some types of white vinegar can have up to 20% acetic acid; however, they are used for agriculture and cleaning instead of household cooking.

White vinegar has a strong, somewhat harsh flavor; therefore not great for drinking as-is but works wonders in recipes. Some of the popular uses include pickles.

Heinz white vinegar makes an excellent base for picking various fruits when mixed with water and pickling spices. White vinegar is a great way to add ‘zing’ or a bit of acidity to marinades and sauces. The acidity complements many flavor profiles and acts as a tenderizer for meat cuts.

In baking, white vinegar acts as a leavening agent when used with baking soda, as the acid in the vinegar reacts with the alkaline baking soda, which releases CO2 that helps baked goods rise.

WINE VINEGARS

Wine vinegar is produced by fermenting and oxidizing wine into acid with a fruity flavor. As the name suggests, red wine vinegar is made from red wine and white wine vinegar, well, from white wine.

The vinegar is distilled in stainless steel vats, known as acetators. Wine naturally contains ethanol, and the acetator exposes the ethanol in the wine to oxygen. The result is acetic acid and is diluted with water down to a 5-7% concentration, making it perfectly palatable and fruity.

Red and white wine vinegar is very similar in flavor and nutritional value. The difference in culinary uses mainly comes down to color. Red wine vinegar may provide a clear sauce with a pinkish hue, unattractive in brines or pickled vegetables; therefore, white wine vinegar would be a better choice. Red wine vinegar works wonders when enhancing the sauce or dish's color would elevate the rich appearance, e.g., in red meat marinades.

APPLE CIDER VINEGAR

Apple cider vinegar, also known as cider vinegar, is made using yeast to ferment the sugars naturally present in apples. The fermentation changes the sugar into alcohol. A bacteria gets added to ferment the alcohol into acetic acid. Apple cider vinegar has a concentration of 5–6 % acetic acid.

Unfiltered organic apple cider vinegar contains the ‘mother,’ which is strands of protein, good bacteria, and enzymes that results in a slightly opaque vinegar. Many people believe the ‘mother’ contains many health benefits, but there aren’t any studies to confirm this.

Apple cider vinegar is known for aiding in weight loss, improving gut health, balancing blood sugar levels, reducing acne, and many more. It’s a great addition to any vinaigrette dressing, while the tartness transforms slow cooker meals and proteins with the perfect balance of flavors.

BALSAMIC VINEGAR

Balsamic vinegar originated in Modena in Italy over a thousand years ago and is known worldwide for its soft, creamy palate feel and subtle sweetness of perfectly balanced mellow tartness.

Today, two categories of balsamic vinegar stay protected with regulated seals; Traditional Balsamic of Modena / Reggio Emilia (Aceto Balsamico Tradizionale di Modena / Reggio Emilia DOP) and Balsamic Vinegar of Modena (Aceto Balsamico di Modena IGP). The traditional vinegar is made the same way by fermenting reduced grape must from two specific grape varieties and aging it for 12 years in wooden barrels. Both of these traditional vinegars are produced in Modena or Reggio Emilia. Balsamic Vinegar of Modena is more affordable and made from blending grape must with wine vinegar and contains the Protected Geographical Indication seal.

The last category of balsamic vinegar is the commercial version, non-regulated, and labeled 'balsamic vinegar.' The vinegar is made from wine vinegar to which coloring, thickening agents, and flavorings are added, simulating traditional balsamic vinegar's texture and flavor profile.
Enjoy balsamic vinegar by drizzling it over aged cheese, rich game or serve with fruit or food at the table, or splash on food just before serving.

MALT VINEGAR

Malt vinegar is produced from malted (germinated & dried) grains of barley, which is used in beer-making. The vinegar is made by a double fermentation process where the barley gets brewed into ale and then fermented into vinegar. After fermentation, vinegar is briefly aged, contributing to the sharp mouthfeel.

Malt vinegar is traditionally used for pairing with beer-battered fish & chips. The tartness enhances the flavors in food, giving it a rich, nutty, and toasty flavor. The vinegar is well known as a condiment for British food and makes for a great dressing mixed with a good quality olive oil and fresh herbs.

RICE VINEGAR

Rice vinegar is produced with fermented rice in East Asia, Vietnam, and Southeast Asia. The rice's sugars are fermented into alcohol (rice wine) and then go through a second fermentation process with particular bacteria that help get to the rice vinegar.

Chinese rice vinegar is generally more robust than Japanese vinegar, though milder and delicately sweeter than distilled Western vinegar.

Rice vinegar is typically used as a sweetener in fries, dressings, sushi rice, or splashed over sauteed vegetables.

There are many specialty types of vinegar available in our market, like sushi vinegar (rice vinegar with added seasoning), sherry vinegar, banana vinegar, and cane vinegar.

These all have a special place in our culinary world and deserve to be tried out. Next time you put your apron on, think about the best vinegar to complement your dish.

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