Which vinegar for what use?
Are you lost between apple cider, wine, or rice vinegar? We help you find your way around.
A quick reminder: what is vinegar?
It is a liquid that results from the transformation of wine alcohol (or other alcohol) into acetic acid in contact with air.
Red wine vinegar
It is one of the most common, and it can be produced from wines of different grape varieties and appellations. It is perfectly suitable for classic seasonings and dressings, mixed with mustard and oil. Perfect also in de-icing a red meat or a duck breast: a dash of vinegar poured into the pan at the end of cooking, a small boil, and voila!
When flavored, red wine vinegar allows subtle pairings with the dishes it accompanies: in shallot, it pleases with oysters, raspberry, it will be ideal to raise a slice of veal liver.
White wine vinegar
It too can be made from different grape varieties. Chardonnay white vinegar for example is used in a white butter sauce or to deglaze the cooking juices of white meat. There is also vinegar from Reims made from wines harvested from champagne houses and aged in oak barrels; it brings a unique taste to shrimp or risotto to crustaceans.
Flavored with herbs of Provence, white wine vinegar will enhance the flavor of a dressing for a summer salad. It is also used to prepare pickles and other pickles or to raise a marinade.
Vinegar with fruit pulp
This is the big trend of the moment! It is red or white wine vinegar to which up to 40% fruit pulp is added, which gives it a fairly thick texture. A dash of vinegar with mango pulp perfectly raises a scallop carpaccio or a fruit salad. Same with raspberry pulp vinegar that sublimates a chantilly or an ice cream. The little detail that changes everything!
Apple cider vinegar
Softer and slightly less acidic than wine vinegar (about 5% against 6% to 7% for most other vinegar), it is used to season a salad of apple endives or deglaze pan-fried mushrooms.
Made from Spanish wine from Xeres, this fairly full-bodied vinegar gives pep’s to gazpacho or sautéed potatoes, at the end of cooking. Emulsified with walnut oil, it seasons salads or carpaccios of fish and crustaceans.
A little acid, this mixture of vinegar and grape must reveal notes a little sweet and is ideal on a tomato salad, but also to raise a risotto at the end of cooking. Also, think about it as a final touch on a vanilla ice cream or a red fruit salad. An exceptional product, the “traditional balsamic vinegar of Modena” is made only with grape must from the province of Modena and ages at least 12 years.
Sweet and not very sweet, we know it thanks to the growing popularity of sushi in France. It is thanks to him that the rice stands well, is shiny and tasty. It can also be used in sweet and sour salads based on seaweed or edamame.
Produced from neutral alcohol (usually beet), it is used relatively little because it is less interesting tastefully speaking. To reserve for pickles or to cook poached eggs without coloring them… Otherwise, it is also very effective to descale!