Folklore maintains that vinegar was discovered quite by accident when wine was inadvertently left to sour.  This resulted in the first batch of full-bodied wine vinegar. Vinegar is named for the soured fermentation, which comes from vin aigre, literally “soured wine” in French.

Types

Not all vinegars start out as wine made from grapes, however. There is also rice vinegar made from rice, malt vinegar made from barley, and cider vinegar made from apples. Each type of vinegar has a very different and useful purpose.

Jazz Up Your Meals

Tired of the same old plain grilled fish or chicken? Looking for a way to jazz up your dressings, salads, or marinades? Vinegar, like spices and herbs, is a flavor enhancer that brings life to a dish. When many of us think of vinegar, we might think of the old standby, red wine vinegar. However, think again – try adding flavored vinegar! Flavored vinegars are created by infusing or blending plain vinegar with fruit, herbs, spices, chocolate, and other ingredients to give them a rich and unique taste profile. In the case of balsamic varieties, the vinegars are then aged to intensify and round out their flavor.

Those in the know have awakened to the magnificent effects good vinegar can have on food, as well as to the huge variety that is now available in specialty shops and increasingly in supermarkets. Still, it seems consumers just don’t know what to do with it.

Ways to Use Vinegar

1. Add a flavored vinegar to olive or canola oil to make a flavorful salad dressing. No more boring salads or sodium-laden commercial dressings!
2. Vinegar goes surprisingly well with soft fruits, such as raspberries and strawberries, and a dash of mellow vinegar adds distinction to fresh fruit salad.
3. Add zest to veggies without adding fat or sodium. Sauté veggies such as asparagus, Brussels sprouts, eggplant, or green beans in a little olive oil. Cook until slightly tender, and then add a splash of vinegar. No excuses not to eat your veggies now.
4. Vinegar makes an excellent addition to marinades. It’s a good tenderizer because it breaks down the fibers of protein, so adding it to marinades or braising liquids will help tenderize tougher cuts of meat. Vinegar can “cook” meat, so it’s important to combine it with oil in a marinade.
5. Try grilling, baking, or broiling poultry or meat with a sprinkle of flavored vinegar.
6. Vinegar also brings out the flavor of fish or seafood when it is added while cooking.
7. Vinegar lends a tangy touch to sauces. The addition of vinegar can enliven many sauces, especially tomato-based ones, but remember to use a light touch.
8. Drizzle vinegar sparingly in soups and stews just before serving to enhance their flavor. When substituting herbal-flavored vinegar for plain vinegar, reduce the amount of any additional herbs called for in the original recipe to avoid competing flavors.
9. Food with an Asian flair also benefits greatly from a little vinegar. Use it in stir-fries, noodles, and dipping sauces.
10. Balsamic vinegars are much darker, more syrupy, and have more complex flavors than most other vinegars. Add it to greens and salads, or pair it with earthy mushrooms, quinoa, whole grains, or beans.
11. Malt vinegar is made from grain and is strongly flavored, so it is best with straightforward food such as fish and chips, cold meats, or with relishes and chutneys.
12. Replace apple cider, red wine, balsamic, or rice wine vinegar in recipes, such as sweet-and-sour sauce or potato salad, with equal amounts of flavored vinegar.
13. Incorporate fruit-flavored vinegar into fruit-based desserts. Sprinkle some fig, balsamic, or fruit-flavored vinegar onto berries, peaches, or pears. Alternatively, try brushing flavored vinegar onto the fruit and then grill it! Adding a teaspoon of vinegar to sweet desserts such as pies and cakes will bring out the flavor. 
14. Substitute flavor-infused vinegar in any recipe that calls for lemon or lime juice, plain vinegar, or wine.

What Flavors Pair Well?

There are no hard rules about which vinegars to pair with which foods. Generally, fruit-infused vinegar and balsamic vinegar go well with pork and poultry. Steaks stand up to the spicier, stronger-flavored kinds such as sherry vinegar and chili vinegar.

Storage

The shelf life of vinegar depends on the type and how it is stored. The best way to store it is in its original air-tight container in a cool, dark place like the pantry, away from heat sources. Vinegar’s flavor can also be preserved if it is stored in the refrigerator.

Producers place a “Use By” or “Best By” date on the bottle, but it only indicates for what time period the product should be of the best quality. However, after that time passes, the vinegar will still be good.

After some time of storing vinegar, you might notice some sediment on the bottom of the bottle or the liquid starting to get cloudy. To get rid of it, strain the vinegar through a coffee filter before using it. Once the vinegar is filtered, it’s ready to use. If you notice that the vinegar’s odor is “off” or it doesn’t taste acidic, discard it immediately.

From classic vinegars to innovative mixtures infused with fruit, savory, spice, and herbal essences, flavored vinegars are perfect for enlivening favorite dishes. It will bring the finishing touch to foods, balance flavors, add complexity, and open up the palate to an array of tastes!

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• foodsubs.com/Vinegars.html
• Whole Foods
• usda.gov/