Types of Vinegar

At first glance, vinegar might seem like a simple ingredient—nothing more than a bottle of tangy liquid. But in reality, it’s one of the most versatile and essential ingredients in your kitchen. Vinegar not only adds a much-needed splash of acidity to brighten flavors, but it also works wonders as a natural preservative. But did you know there are many types of vinegar? Let me take you through 7 of the most popular varieties. 

But first, 

What is Vinegar? 

Vinegar, derived from the French word vin aigre meaning “sour wine,” is a versatile liquid made through the fermentation of alcohol or sugars by acetic acid bacteria. This process produces acetic acid, the compound responsible for vinegar’s signature tart flavor. Vinegar can be made from almost anything that contains sugar or alcohol—wine, beer, cider, rice, and even fruit or grains. Each type of vinegar has a distinct flavor profile, and knowing which to use can elevate your cooking or even serve non-culinary purposes, from cleaning to health remedies. 

Here’s a breakdown of some of the most popular types of vinegar and their best uses: 

1. Apple Cider Vinegar 

Apple cider vinegar (ACV) is one of the most well-known and versatile types of vinegar. It’s made by fermenting apple juice, which gives it a mild, fruity flavor with a touch of sweetness. Beyond its culinary uses, ACV has earned a reputation for its health benefits, such as aiding digestion, supporting weight loss, and promoting skin health. 

In the Kitchen: You can mix apple cider vinegar with olive oil to make a classic vinaigrette for your salads. It also adds a tangy kick to marinades, sauces, and dressings for meats like chicken or pork. Some people even use it in potato salad or coleslaw for extra zest. 

For Health & Wellness: ACV is popular as a digestive aid, and many people swear by mixing it with water as a morning detox tonic. You can even use it as a hair rinse to remove product buildup and enhance shine. Sometimes vinegar spills from the bottle, but to keep it sealed, you can use the Wundermaxx Flip-Top Glass Bottle (60 ml) with a stopper. This airtight, leak-proof bottle makes sure your beverages stay secure and looks great on your countertop, too. It comes in a pack of 12. 

1. Balsamic Vinegar 

Balsamic vinegar, originating from Italy, is prized for its deep, complex flavor profile. It’s made from freshly pressed grape juice, which is aged to develop richness and sweetness. Authentic balsamic vinegar is often aged for 12 years or more, though most varieties on the market are aged for a much shorter time, making them more affordable while still retaining their characteristic sweetness. 

In the Kitchen: Balsamic vinegar is commonly used on salads, particularly as part of a vinaigrette. It pairs wonderfully with fresh fruits like strawberries or figs, and it’s a classic topping for bruschetta or roasted vegetables like Brussels sprouts. You can also drizzle it over grilled meats or cheese for a sweet-tangy contrast. 

Beyond the Kitchen: High-quality balsamic vinegar can be enjoyed drizzled over vanilla ice cream or strawberries for a simple yet elegant dessert. 

1. Distilled White Vinegar 

Distilled white vinegar, often just labeled “white vinegar,” is one of the most commonly used and versatile types of vinegar. It’s typically made from grain alcohol (ethanol) and has a high acetic acid content (about 5-7%), giving it a very sharp, clean taste. Though it’s known primarily as a cleaning agent, distilled white vinegar also has several culinary uses. 

In the Kitchen: White vinegar is commonly used in pickling, as its strong acidity preserves vegetables and fruits. It’s also used to add a crisp tang to dishes like coleslaw or in recipes for marinades, sauces, and even for baking (like when you mix it with baking soda to help cakes rise). 

As a Cleaning Agent: White vinegar is incredibly useful around the house. It’s an excellent cleaner and deodorizer, capable of cutting grease, removing stains, and eliminating odors. You can use it to clean windows, wipe down countertops, or even clean your dishwasher. It also makes an excellent natural fabric softener when added to your laundry. 

1. Red Wine Vinegar 

Red wine vinegar, made from red wine that has been fermented and aged, has a bold, slightly tangy flavor with fruity undertones. It’s a pantry staple in Mediterranean and European cuisines and is often used to add depth to dressings, sauces, and marinades. 

In the Kitchen: Red wine vinegar is perfect for making vinaigrettes and salad dressings, especially when paired with olive oil. It’s also a great addition to Mediterranean dishes, like grilled vegetables, roasted meats, and marinated olives. It’s often used in braises and stews, as the acidity helps balance rich, savory flavors. You can serve it in the CAC China 101-VB Vinegar Bottle (6oz, 4 1/2"), available in a case of 24. It gives your table that perfect China crockery look! 

Beyond Cooking: In some cultures, red wine vinegar is used for its digestive benefits—it’s thought to help with balancing the body’s pH levels and stimulating digestion. 

1. Rice Vinegar 

Rice vinegar, made from fermented rice, is a staple in Asian cuisines. It has a mild, slightly sweet taste that’s less sharp than many other vinegars, making it incredibly versatile in both cooking and as a condiment. 

In the Kitchen: Rice vinegar is commonly used in sushi rice to add a delicate tang without overpowering the dish. It’s also a key ingredient in many Asian dressings, marinades, and dipping sauces, such as for dumplings or spring rolls. You’ll also find it in sweet-and-sour sauces and stir-fries, where its gentle acidity complements the other flavors without being too harsh. 

For Pickling: It’s commonly used to pickle vegetables, particularly in Japanese dishes like tsukemono (pickled vegetables). 

1. White Wine Vinegar 

White wine vinegar is made from white wine and has a mild, slightly fruity flavor with a sharp acidity. It’s a bit more subtle than red wine vinegar, making it a good choice for lighter dishes. 

In the Kitchen: White wine vinegar is perfect for delicate salad dressings, light sauces, and fish dishes. It also works well for deglazing pans after cooking chicken, fish, or vegetables, adding a subtle acidity that balances out the flavors of the dish. You can also use it in risotto or to brighten up vegetable soups. 

1. Sherry Vinegar 

Sherry vinegar, made from sherry wine and aged in wooden casks, has a nutty, complex flavor that’s often more mellow than other vinegars. It’s a staple in Spanish cooking and is beloved for its ability to add depth to sauces and dressings. 

In the Kitchen: Sherry vinegar is commonly used in Spanish cuisine for dishes like gazpacho, pan con tomate, or for deglazing after searing meats. It’s also fantastic in vinaigrettes or drizzled over roasted vegetables. The subtle, complex flavor is great in stews or braises where you want an extra layer of richness. 

So, these are the most common types of vinegar, but there are many others we haven’t discussed yet. We’ll cover those in another guide on a later day. Leave a comment if you'd like me to create a follow-up post. And don’t forget to buy a vinegar bottle—otherwise, all your vinegar could spill and go to waste!