Types of Vinegar and Uses

A helpful guide to the different types of vinegar used in cooking. Learn how vinegar is made, how the common varieties taste, and the best ways to use each one in dressings, marinades, sauces, pickles, and baking.

Vinegar is a pantry staple, though it’s not often thought of alongside fermented foods like kimchi, kombucha, and sourdough bread. Its sour, tart flavor balances richness and sweetness, and different kinds of vinegar bring their own character, from the mellow fruitiness of apple cider vinegar to the syrupy sweetness of balsamic.

How Vinegar Is Made

Vinegar is made in two fermentation steps. First, yeast converts the natural sugars in fruit, grains, or rice into alcohol. Then acetic acid bacteria convert that alcohol into acetic acid, which gives vinegar its sour taste and sharp aroma. That’s why almost any liquid that can become alcohol, including wine, cider, beer, and rice wine, can be turned into vinegar. The starting ingredient shapes the final flavor.

Types of Vinegar at a Glance

Vinegar	Flavor	Best Uses
Distilled white	Sharp, clean, very acidic	Pickling, ketchup, brines
White wine	Light, fruity	Light vinaigrettes, pan sauces, hollandaise
Champagne	Delicate, crisp	Finishing dressings and condiments
Rice	Mild, slightly sweet	Sushi rice, stir-fries, dipping sauces
Apple cider	Fruity, mellow tang	Slaws, barbecue sauce, marinades, baking
Sherry	Rich, nutty	Pan sauces, marinades, bold vinaigrettes
Malt	Toasty, yeasty	Fish and chips, fries
Red wine	Robust, tangy	Vinaigrettes, marinades, chimichurri
Balsamic	Sweet, syrupy	Drizzling, glazes, Caprese salad

Distilled White Vinegar

This is the standard clear vinegar most people have in their kitchens. It’s made from grain alcohol, so it has a sharp, harsh flavor without any fruity notes. It works well in recipes like ketchup, brines, and pickled red onions, but it isn’t my choice for homemade vinaigrettes. Diluted with water, it’s also a handy household cleaner.

White Wine Vinegar

White wine vinegar has a fruity flavor that’s less punchy than red wine vinegar, making it ideal for lighter vinaigrettes, rich sauces, and pickling. It’s also a good choice when color matters, since it won’t tint a dish. Try it in hollandaise sauce or creamy potato salads.

Champagne Vinegar

Made from Champagne-style white wine, this vinegar has a delicate, crisp flavor and is one of the lightest types of vinegar. It’s best used as a finishing touch rather than during cooking, like in a simple salad dressing or condiment where its subtle flavor can shine.

Rice Vinegar

Made from fermented rice wine, rice vinegar (also called rice wine vinegar) is sweeter and less acidic than many other kinds of vinegar. It’s ideal for meat and fish marinades, stir-fry recipes, and Asian dipping sauces like teriyaki sauce. Seasoned rice vinegar has added salt and sugar, which is great for sushi rice and dressings. Use unseasoned rice vinegar for general cooking.

Apple Cider Vinegar

Apple cider vinegar is made from fermented apple juice, or cider. It has a medium amber color and tastes like a mix of tangy vinegar and apples, with a laid-back tartness that won’t overpower most dishes. That makes it one of the most versatile vinegars in the kitchen.

Use it in vinaigrettes, vinegar coleslaw, barbecue sauce, sweet and sour sauce, deviled eggs, pickles, stews, and slow-cooked baked beans. It’s also a favorite in meat and fish marinades. Anything that goes well with apples, like pork, butternut squash, and sharp cheeses, pairs nicely with it. In baking, a splash reacts with baking soda to help lift cakes and quick breads, and mixed with milk, it makes a quick buttermilk substitute.

You’ll find both filtered and unfiltered apple cider vinegar. Unfiltered versions look cloudy and may contain strands called the “mother,” a natural mix of the bacteria and cellulose that formed during fermentation. It’s normal and doesn’t mean the vinegar has gone bad.

Sherry Vinegar

Sherry is a fortified Spanish wine, so sherry vinegar has a rich, nutty, slightly sweet flavor. It’s great for meat marinades, pan sauces, and bold vinaigrettes.

Malt Vinegar

If you’ve had fish and chips, chances are you’ve tried this vinegar. Made from malted barley, it has a toasty, slightly yeasty taste that’s perfect for splashing over fried foods and fries.

Red Wine Vinegar

Vinaigrettes, dressings, and marinades are all fair game for this popular vinegar made from red wine. It has a robust, tangy taste with a slight sweetness and pairs well with bold flavors, like in chimichurri sauce and the dressing for a Greek salad.

Balsamic Vinegar

Traditional balsamic vinegar comes from Italy and is made from cooked grape must (freshly pressed grape juice) rather than wine, then aged in wooden barrels. The flavor is sweet and syrupy, and long-aged balsamic is a specialty product best used for drizzling, like over a Caprese salad.

Younger balsamic vinegar, found more often in grocery stores, is great whisked with olive oil into a balsamic vinaigrette or reduced into a thicker glaze for meats, like this Instant Pot balsamic chicken.

Cooking with Vinegar

• Balance richness: Vinegar’s acidity cuts through fat, which is why it’s essential in salad dressings and brightens rich dishes like braises and cheesy sauces.
• Help baked goods rise: As an acid, vinegar reacts with baking soda to create carbon dioxide bubbles that help cakes and quick breads rise.
• Flavor marinades: Vinegar adds tang to marinades and helps season the surface of meats. Keep acidic marinade times short, since too much time can make the surface texture mushy.
• Finish a dish: A small splash stirred in at the end of cooking can wake up soups, stews, beans, and sautéed greens.
• Pickle: Vinegar’s acidity is what gives quick pickles their tang and helps preserve them.

Is Vinegar Gluten-Free?

Most types of vinegar are gluten-free, including wine, rice, apple cider, and balsamic vinegar. Distilled white vinegar is considered gluten-free even when made from grains, because distillation removes the gluten proteins. Malt vinegar, made from barley, is the exception and isn’t suitable for gluten-free diets. Most vinegars also fit into Whole30 and paleo cooking, though malt vinegar and some flavored or seasoned vinegars may not, so check labels.

How to Store Vinegar

Because vinegar is so acidic, it keeps for a very long time in a cool, dark pantry without refrigeration. Over time, some vinegars may turn cloudy, change color slightly, or develop a “mother.” These changes are normal and don’t make the vinegar unsafe, though the flavor may mellow with age.

Frequently Asked Questions