Vinegar can be divided into different types and varieties. Fundamentally, a distinction is made between fruit vinegar, wine vinegar, balsamic vinegar, and spirit vinegar. Strictly speaking, red and white wine vinegar also belong to the fruit vinegar category, as their base is grapes. The ingredients determine the type and taste of this acidic condiment.

Naturally produced vinegar is always fermentation vinegar. Only spirit vinegar is also produced synthetically by the industry. Lower-quality vinegars are often blended with inexpensive spirit vinegar and fermentation vinegar.

Balsamic vinegar — the sweet one among the sour

In terms of taste, there are major differences between the individual varieties. Balsamic vinegar is rich and sweet-aromatic. The high-quality Aceto Balsamico Tradizionale di Modena DOP matures for at least 12 years in a series of different wooden barrels and is used drop by drop as a delicate seasoning. The more common Aceto Balsamico di Modena IGP is younger, less concentrated, and versatile for everyday use.

Fruit vinegar

Fruit vinegar delights with fruity aromas and fine acidity. It is excellent for refining salads, soups, and desserts. Typical examples:

• Apple cider vinegar — the classic for vinaigrettes and marinades
• Quince vinegar — delicate, floral, and noble
• Pear vinegar — mild and harmonious
• Raspberry, strawberry, or mango vinegar — fruity and intense, good for game dishes and desserts

Wine vinegar

Wine vinegar is made from wine — and yes, grapes are fruit, which is why wine vinegar strictly speaking belongs to the fruit vinegars.

• White wine vinegar: fresh and elegant, ideal for light sauces, fish, and hollandaise sauce
• Red wine vinegar: strong and tannic, perfect for rustic salads, lentil soups, and braised dishes
• Champagne vinegar: very fine and elegant, for premium vinaigrettes
• Sherry vinegar: complex with notes of caramel, classic for tomatoes and hearty salads

Spirit vinegar

Spirit vinegar (also called table vinegar) is a neutral all-rounder. It is used for pickling vegetables, for salads, for preserving, and in household tasks (as a lime remover or cleaning agent).

Specialties

• Rice vinegar: mild and slightly sweet, indispensable in Asian cuisine (sushi, wakame salad)
• Malt vinegar: made from barley malt, classic in British cuisine for fish & chips
• Kombucha vinegar: made from fermented tea, slightly cloudy with a complex aroma
• Herb vinegar: vinegar flavored with tarragon, thyme, rosemary, or other herbs

Quality characteristics

• Natural without the addition of synthetic spirit vinegar
• Clear variety designation and origin labeling
• Glass bottle instead of PET
• Cloudiness is okay — in natural vinegars, the "mother of vinegar" is a mark of quality
• Acidity level — usually between 5% and 7% for table vinegars

Storage

Thanks to its acidity, vinegar has a practically unlimited shelf life. Store it in a dark place at room temperature. The formation of a "mother of vinegar" is not a quality defect.