Vinegar

Vinegar is what becomes of a disproportionate amount of my old red wine (I never keep my white wine long enough for that to happen).

Hence vin(wine) aigre (sour). It comes about when bacteria is given the opportunity to react with alchohol to form acetic acid. There are a variety of vinegars which vary in popularity in different parts of the world.

Vinegar is used in salad dressings and making pickles, mustards, and vinaigrettes. It is also used in marinades, sauces, and sweet-and-sour dishes.

Some popular varieties are:

Balsamic vinegar originates from Italy and is made from white Trebbiano grapes. It is aged in barrels of special wood which imparts its discintive sweet flavour and dark colour. Popular in Italy and France and generally around the world.

Apple Cider vinegar is made, as the name implies from fermented apple cider and is a popular cooking wine in the United States

The British prefer Malt vinegar made from fermented barley. It is very strongly flavoured and can be further distilled to a clear vinegar which is commonly used for pickling. It is this clear vinegar that brings back childhood memories of fish and chips. "Lots of vinegar please, mister," I seem to recall imploring....

Sherry vinegar. Made from sherry exposed to full sun in wooden barrels. This gourmet vinegar is produced from specially grown grapes and aged for at least two years (usually much longer). Its aroma is pungent, its taste of nuts and ripe fruit balanced by tangy acidity. Its intense flavour makes an excellent dressing for greens and salads, and can be used in cooked dishes

Wine vinegar. Made, obviously from wine, either red or white. You can do it yourself...... Wine vinegar is great for salad dressings

.. and lots more... Let me know if you have a favourite vinegar, or are there any other vinegars worthy of mention?