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Vinegar

Vinegar

What is vinegar

Vinegar a sour liquid (2 - 3.5 pH) which is the result of fermenting ethanol (alcohol) from wine, beer or cider. The word vinegar has it origin in the old French vin aigre meaning sour wine. Many popular cooking vinegars are made from wine but there is also rice vinegar, malt vinegar made from barley and cider vinegar made from apples. Balsamic vinegar is a made from grapes but differently from the wine vinegar as the grape juice is cooked to reduce from 35% to 50%, then aged in oak barrels.

Use of vinegar in cooking

You can make a salad vinaigrette from oil and vinegar, put a little of it in dishes to add acidity, and you can marinade meat with it.The use of the balsamic vinegar depends to a degree on its age, the youngest (3 -5 years) is used for salad dressings, dipping sauces, sauces and marinades. The middle old balsamic vinegar (6-11 years) can be used in more different ways, to finish off the dish (risotto, pasta), in marinades, can be added to mayonnaise or sour cream. The older vinegar, from 12 year up to even over 100 years, is used to flavor meat dishes at the end of cooking, or use with cheeses and fruit.

Types of vinegar

Types of vinegar are generally classified based on the original product used to produce the vinegar. The quality typically depends on the production process used and the duration of aging.

Balsamic vinegar

The most expensive type is the balsamic vinegar, it is aged over prolonged period of time and the older, the more expensive. Vinegar in the normal use is the red wine vinegar and the white wine vinegar.

Find more on the Italian Balsamic vinegar...

There is also distilled vinegar made from grain alcohol with a strong taste, often used in cleaning.

Apple cider vinegar

Apple cider vinegar is produced from apples and has a brownish yellow color. It is rich in vitamins (B, C, E, P), minerals, beta-carotene, lactic acid and pectin. It is valued for health reasons - improves peristalsis, reduces the absorption and deposition of fat in the cells. Research shows that daily consumption of apple cider vinegar for overweight contributes to weight loss and reduction in body fat, especially around the abdomen. It was also found that apple cider vinegar increases the level of good cholesterol, and lowers triglycerides. Apple cider vinegar is a great addition to a variety of salads, white meat and fish. We can frequently replace heavy sauces with apple cider vinegar which allows us enjoy the taste of food and at the same let us protect our health.

Wine Vinegar

It is produced from white or red wine. Its taste is largely dependent on the length of aging, the longer it is stored in wooden barrels, the better its quality. The acetic acid concentration is from 6 to 10 percent and gives the dishes a distinctive sour taste. Good quality vinegar contains valuable health elements such magnesium, phosphorus, potassium. Red wine vinegar contains tannins which have anti-inflammatory working.  White vinegar is a delicate, often used to enhance the taste of sweet and sour dishes. Red wine vinegar is stronger in taste, perfectly suited to the role of marinades for beef, veal and lamb. It is is also a great addition to salads, beans or lentils.

Rice vinegar

It is used mainly  in Asian cuisines and has the lowest acidity. It is made a result of the fermentation of rice products. The flavor and color of rice vinegar depends primarily on the spices added to it,  such as ginger and chilli. Chinese vinegar has higher acidity,  Japanese vinegar is far more gentle and sweet.  Rice vinegar can be added to sushi, salads, sauces, dips, season pasta dishes and for marinates. The white rice vinegar is used for sweet and sour dishes and for pickling vegetables. Black rice vinegar with a characteristic aroma is added mainly to sauces and fried foods. The third type of the rice vinegar, the red one, is used as a seasoning for sauces, fish and seafood.