About Vinegar

Vinegar is made when tiny airborne bacteria develop in a fermented liquid and form into a gelatinous mass—the “vinegar mother”—which then converts the liquid into acetic acid, or vinegar. The qualityof the final product depends on the quality of the original liquid, so inexpensive vinegars are typicallymade from cheap, poor-quality wine or other liquids, whereas flavorful vinegars are made from relatively expensive, high-quality wine or other liquids.
Balsamic
Italian balsamic vinegar is made from the cooked and concentrated freshly pressed must (or mosto) of the Trebbiano grape. The best and most expensive is labeled aceto balsamico tradizionale. It develops its deep concentrated flavor, heady aroma, and thick consistency by aging in a series of casks each made from a different aromatic wood. This vinegar is more sweet than acidic and the best—and most expensive—is sometimes served as a liqueur or as a condiment for sprinkling on fresh fruits. Lesser-quality balsamic vinegars are more acidic and often used in salad dressings, or pan sauces. White balsamic is made with white wine vinegar and white grapes. Its mild flavor and clear color are useful when you want a colorless balsamic flavor, but its quality is no match for true balsamico.
Rice
Made from fermented rice, rice vinegar of many different types is used throughout Asia. Japanese rice vinegar is the most versatile. Practically colorless, its distinctive, almost salty taste and mild acidity make it a good choice for salad dressing. (See page 146.)
Sherry
Sherry wine makes a smooth, nutty vinegar with a complex taste. The highest-quality sherry vinegar is from Spain’s Jerez region. Aged in oak barrels, great sherry vinegar has a distinctive taste of caramel and roasted nuts, and has a boldness that makes it a great match for tomato salad, gazpacho, and white beans.

From Things Cooks Love, by Marie Simmons