Each kind of vinegar and the ideal situations in which to use it are described below.

Distilled White Vinegar

Certain brands of white vinegar may be distilled white vinegar, that is typically manufactured with 5- to 10-percent acetic acid and 90-95-percent water. Among the most adaptable vinegars, this one may be used in a wide variety of ways.

Vinegar from white wine

White wine vinegar, as the name suggests, is produced by fermenting white wine. The flavor is less sharp than that of apple cider vinegar and diluted white vinegar. It serves a wide variety of applications in the kitchen, and is often used in seasoning, condiments, and salad sauces.

Aged Balsamic Vinegar

Among the many vinegars available, balsamic is among the most sought after. The more time it spends in storage, the darker it becomes, the sweeter the taste, and the thicker the texture. While balsamic vinegar is widely available, the price may range from free to $200 or more.

Champagne vinegar

Champagne vinegar, as the name suggests, is produced by fermenting champagne. It has the mildest flavor of any vinegar, and its tangy and sweet taste makes it a versatile condiment. Salads, braised pork, and poultry all benefit from being seasoned with champagne vinegar.

Vinegar from a red wine fermentation

Red wine vinegar, which is made by letting sour red wine sit out for a while, may be used in a variety of contexts. Salad condiments, relishes, slow crockpot meals, sauces, reductions, and pickles all benefit from having it as an ingredient.

Vinegar of Rice

Fermented rice wine is used to produce rice vinegar. It’s less acidic than regular vinegar and has a mild, sweet taste. Rice vinegar comes in a wide range of colors, from clear to brown to crimson and even black, depending on the place of origin of the container.

Vinegar from Apples

As people have discovered the many benefits of using apple cider vinegar, its popularity has skyrocketed. This vinegar’s distinctive taste comes from the fermentation of apple juice.

A Vinegar Made from Sherry

Produced in the region of Cadiz in southern Spain, sherry vinegar is fermented from sherry wine. It’s been matured for at least six months after undergoing a natural fermentation process. Sherry vinegar is classified as Reserva if it has been matured for at least two years, and as Gran Reserva if it has been aged for more than ten.

Malt Vinegar

Barley is fermented and then fermented again to create malt vinegar. Though it’s most often associated with being used in fish and chips, this vinegar is also frequently used for other purposes, such as putting beans on toast or creating pickles.

Vinegar used in industry

It is also not safe to consume industrial vinegar, often known as agricultural vinegar. Vinegar used in manufacturing typically has an acidity level of between 20 and 30 percent. It has many practical applications, from eradicating weeds in lawns to cleaning business buildings.