Vinegars from around the world and how to choose one

A single bottle of vinegar can cover a lot of ground, but vinegars from different regions taste quite different and do different jobs in a dish. Two traits matter most: acidity, which determines how sharp a splash tastes, and the character of the source ingredient, which gives the vinegar its aroma and sweetness. Once you know those two things, choosing a bottle becomes a matter of matching it to the food.

Distilled white and apple cider vinegars, common on US grocery shelves, are usually about 5 percent acetic acid, which is the figure most labels show. Higher or lower acidity changes how far a few drops carry, which matters when you adjust a dish by eye. The sections below cover the main styles and where each one fits in everyday cooking.

Start with acidity and how it behaves

Acidity is the concentration of acetic acid in the vinegar. Distilled white and cider vinegars sit near 5 percent, and rice vinegars and some specialty vinegars are often a little lower. Wine vinegars are often 6 to 7 percent, and sherry vinegar is usually 7 percent or more. Stronger vinegars taste sharper and carry further, so a smaller amount can produce the same lift. A 7 percent sherry vinegar carries about 40 percent more acetic acid than a 5 percent white vinegar, so when you swap one for another, start with less of the stronger one, taste, and adjust rather than assuming the substitution is exact.

Acidity also affects how a dish feels in the mouth. A bright, sharp vinegar cuts through richness and fat, which is why it appears with fried food and creamy sauces, while a mild vinegar keeps a delicate dish light without drawing attention to itself.

Rice and grain vinegars

Rice vinegar is mild, clean and lightly sweet, which makes it useful for dressings, quick pickles and seasoning cooked rice. Japanese seasoned rice vinegar has sugar and salt added, so check the label before using it in a recipe that expects plain vinegar. Chinese black vinegar is made from fermented grains and is dark, malty and slightly smoky, with a rounded sourness that suits braised dishes and dipping sauces. Chinkiang vinegar is a well-known style of Chinese black vinegar and works in the same way.

Fruit, wine and palm sap vinegars

Wine vinegars made from red or white wine have a bright, fruity sourness that suits green salads, vinaigrettes and sauces for grilled or roasted meat. Apple cider vinegar is fruity and a little mellow, and it works well in slaws, barbecue sauces and pickles. Sherry vinegar, made in the Jerez region of Spain from sherry wine, is nutty and complex, which makes it especially good in pan sauces and with roasted vegetables. Coconut and palm vinegars are made from palm sap rather than wine. They come from Southeast Asia and South India, are mellow and slightly sweet, and suit fish dishes, chutneys and marinades.

Malt and dark vinegars

Malt vinegar is made from malted barley and has a toasty, bready flavor. It is traditional with fried fish and chips in Britain and works well in sauces for rich or fried food. Balsamic vinegar covers a wide range. Commercial balsamic is usually wine vinegar blended with cooked grape must, and some bottles add caramel color. Traditional balsamic from Modena is aged for years and is thick and syrupy. Some imitation balsamic condiments also add sugar, so read the label if sweetness matters. Dark vinegars are generally best added in small amounts or near the end of cooking, because their character can overwhelm a delicate dish.

Matching a vinegar to the dish

Think in terms of role. A bright vinegar lifts a dish that is heavy, fatty or salty, such as pork, fried food or a creamy dressing. A mild rice vinegar keeps a light dish fresh, and a dark, malty vinegar stands up to braises and meaty sauces. For a basic vinaigrette, a common starting ratio is about three parts oil to one part vinegar, though many cooks adjust it toward more acid or less oil depending on the greens and seasonings.

Timing matters too. Add a splash of vinegar at the end of cooking when you want a sharp, fresh note, and simmer it in the sauce when you want its flavor to mellow and blend. Vinegar added at the start of a long braise softens over time, while the same amount stirred in at the finish stays sharp.

Storing vinegar and substituting well

Vinegar keeps well at room temperature in a tightly closed bottle, away from strong heat and direct sunlight. Fruit and wine vinegars can develop a cloudy film or sediment, often called the mother. It is a harmless product of fermentation and can be strained out or stirred back in. Vinegars infused with fresh garlic or herbs are different. Keep them refrigerated and use them within a short time, since fresh ingredients can spoil.

When substituting, keep the style in mind. A rice vinegar can stand in for a mild white wine vinegar in many dressings, but a balsamic or black vinegar will change the color and flavor of the dish, so start small and taste. A practical shelf usually holds one neutral, bright vinegar for everyday use, such as a wine or cider vinegar, plus one or two regional styles chosen for the cuisines you cook most often. A mild rice vinegar suits Asian dressings, and a dark or aged vinegar suits braises and special sauces. Adjust by taste rather than by measurement alone, since the same label can vary in acidity and sweetness between producers.