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Vinegar often makes dishes and meals complete with its fine acidic notes. You can use this seasoning not just for salads, soups, and sauces, but also for aromatic stews, refined desserts, or as an addition to an aperitif. The varieties of vinegar are as diverse as their uses. Anyone wanting to cook with high-quality ingredients should reach for naturally produced varieties with intense flavor. But what types of vinegar are there, and how should you best use them?
We provide an overview of the basics of this seasoning and reveal some great cooking tips and kitchen tricks with vinegar.
Quick facts about vinegar
- Vinegar was already in use in the ancient Orient 10,000 years ago.
- It was not until the 18th century that science tracked down the acetic acid process. It is driven by an oxidative process involving microorganisms.
- Chemically speaking, vinegar consists of acetic acid and water.
- Fermented vinegar is created through a natural process. However, there is also synthetically produced vinegar, which you can identify by labels such as "vinegar from acetic acid" or "vinegar from vinegar essence."
- Fermented vinegar can have a residual alcohol content of 0.2 to 1.5 percent.
Vinegar varieties — tips for use
Apple cider vinegar
Fruity and mild, the classic for vinaigrettes, marinades, and preserved fruit.
White wine vinegar
Fresh and acidic, perfect for light sauces like hollandaise, beurre blanc, or for refining fish dishes.
Red wine vinegar
Robust and tannic, ideal for rustic salad dressings, lentil soups, braised dishes, or beetroot salad.
Aceto Balsamico
From Modena: sweet and fruity with long maturation. Aceto Balsamico di Modena IGP is the classic choice for salads, bruschetta, grilled vegetables, or strawberries. Aceto Balsamico Tradizionale di Modena DOP is aged for at least 12 years in wooden barrels and is used drop by drop as a fine condiment.
Brandy vinegar (distilled white vinegar)
Neutral all-rounder, versatile in the kitchen and for pickling.
Rice vinegar
Mild and slightly sweet, indispensable in Asian cuisine (sushi rice, salad dressings, marinades).
Sherry vinegar
Complex with nut and caramel aromas. Perfect with tomatoes, strawberries, hearty salads, or game dishes.
Champagne vinegar
Fine, light, and subtle. Ideal for sophisticated vinaigrettes and delicate sauces.
Dosing vinegar correctly
In vinaigrettes, vinegar is usually mixed with oil in a 1:3 ratio — that is, one part vinegar to three parts oil. For robust vinegars like balsamic, the ratio can be 1:4, while for mild apple cider vinegars, it can be 1:2.
Vinegar in the kitchen — little tricks
- A splash of vinegar in the poaching water for eggs helps the egg white to set.
- A dash of vinegar in lentil soups or bean dishes provides a nice acidic finish at the end.
- Braised dishes benefit from a small splash of vinegar shortly before the end of cooking time — it brings out the flavors.
- Marinades for meat become more aromatic and intense with vinegar.
Storage
Thanks to its acidity, vinegar has a virtually unlimited shelf life. Store it in a dark place at room temperature. The formation of a "mother of vinegar" in natural vinegars is a sign of natural production.
