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    Kitchen Dictionary: wine vinegar

    Wine vinegar is either made from red or white. Cooks use vinegar for many purposes such as; pickling, deglazing pans, marinating meats, making sauces and is found in certain desserts. Red wine vinegar is commonly used in the Mediterranean countries, being a common staple in most French homes. There are several different qualities of red wine vinegar. The longer the wine vinegar matures, the better it is. Most red wines can be matured up to two years. White wine vinegar is a moderately tangy vinegar that French cooks use to make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It's also an excellent base for homemade fruit or herb vinegars.

    Ingredient

    Season: available year-round

    How to select: Available: year round in grocery stores along with other vinegars.

    Substitutions: red wine vinegar, champagne vinegar, rice vinega, cider vinegar, white wine vinegar, balsamic vinegarr, sherry vinegar or apple cider vinegar

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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