Derived from the French " vin aigre" (sour wine), vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid. Vinegar production may be started by the addition of mother of vinegar to wine or cider.
WINE VINEGAR is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries, Germany, and other countries. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor.
CHAMPAGNE VINEGAR is made from Champagne.
APPLE CIDER VINEGAR, sometimes known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color.
FRUIT INFUSED VINEGARS include those infused with whole raspberries, blueberries, or figs. Some of the more exotic fruit-flavored vinegars include blood orange and pear.
HERB INFUSED VINEGARS are flavored with herbs, most commonly tarragon, thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.
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