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Balsamic vinegar
Balsamic when made in the traditional way is an outstanding vinegar. It is dark in color, very smooth and mellow with deep complexity and layers of subtle flavors. The very finest Balsamics are made from the the juice of Trebbiano grapes that has been boiled down to almost a syrup. This reduction goes through a first natural fermentation in wooden casks that produces alcohol. A second fermentation, with the aid of the acetobacter bacteria in the air, creates the acetic acid that is vinegar.This vinegar is then filtered into wooden casks and left to mature for anywhere from 10 to 30 years. Some for even longer. Some Balsamics mature in a succession of casks all made from a different type of wood, each type giving a another layer of flavor to the vinegar. It is this almost magical combination of wood, wine and time that makes traditionally made Balsamic vinegar such a rare and very expensive delight.
Historically , Balsamic vinegar originated in Modena; a town in northern Italy. Commercially made Balsamic vinegar is made in the region as well and while nowhere near the quality of the traditionally made vinegar, it is very good and markedly different from other wine vinegars.
Though produced on a large scale , most commercial Balsamics are left to mature in wood for varying lengths of time and develop the basic characteristics of the traditionally made vinegar.
Black rice vinegar
Black rice vinegar is very popular in southern China, where Chinkiang vinegar, the best of the black rice vinegars, is made. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavor.
You need to be careful when it comes to buying black rice vinegars as the quality varies strongly. Gold Plum's Chinkiang vinegar, made with glutinous rice, water and salt, is generally considered to be the best.
Black rice vinegar works well in braised dishes and as a dipping sauce. It can also serve as a substitute for balsamic vinegar.
Cane vinegar
Cane vinegar is made from sugarcane and has a rich, slightly sweet flavor. Cane vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet and sour dishes and marinated herring. Cane vinegar is most commonly used in Philippine cooking.
Champagne vinegar
As you can guess by it's name, Champagne vinegar is expensive. It has a delicate, refined and gentle taste and is pale gold in color, yet clear and bright.If you ever want to treat yourself this is the vinegar to try!
Cider vinegar
Made from cider or apple mash in the same way as malt vinegar. It has a sharp strong flavor at full strength and the better quality ones dilute well to reveal a delicate apple flavor. It has a warm, soft honey color. Although usually sold filtered there is a growing belief that unfiltered organic cider vinegar is especially beneficial to over-all health.
Used as a condiment and for pickling. Very good for pickling fruit. When diluted it can be used for salad dressing.
Coconut vinegar
Coconut vinegar is low in acidity, with a musty flavor and a unique aftertaste. It is used in many Thai dishes.
Corn sugar vinegar
Corn sugar vinegar is a result of the alcoholic and subsequent acetous fermentation of corn sugar. It has a smooth, mild flavor and is a distinctive amber color.
Distilled vinegar
Distilled Vinegar is colorless and very strong, it is too brutal for use in cooking but is ideal for pickling, cleaning glass and as a detergent or disinfectant. The most common one used for household and cleaning. This is the one you will use for most hints in this section.