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How to differentiate between vinegars |
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The common vinegars found in the Italian kitchen are white wine, red wine, and balsamic. Each variety has different color, texture and flavor characteristics, and each has its appropriate uses. The base for each type is wine or grape juice, allowed to age and acidify, and higher quality wines, aged more carefully, will produce a higher quality end product with more complex flavors.
White wine vinegar is the workhorse of the kitchen. Not to be confused with distilled white vinegar, it is a pale yellow color and has a lower acid content. It has a light, subtle flavor and can be used for acidifying in recipes where a strong flavor is not indicated, such as a chicken marinade.
Red wine vinegar has a stronger flavor and deep, rich color from its red wine base. With its robust flavor, it is a good match for stronger foods such as red meats and tomatoes. Red wine vinegar is also often used in salad dressing, combined with olive oil, herbs, salt and pepper, and its flavor combines well with fresh greens and vegetables.
True balsamic vinegar is made from grape juice aged for a minimum of 12 and up to 100 years in wooden casks. It is rich brown in color, flavorful and concentrated. The long aging process and exposure to wood creates sweetness in the end product, which helps disguise the high acidity. Most of what is sold as balsamic vinegar is actually red wine vinegar with extra vinegar, brown color, and sugar added to it. Balsamic vinegar is usually used sparingly as a finishing agent so that its subtle flavors are not lost during cooking.
The Italian chef will keep all three types of vinegar -- white wine, red wine, and balsamic – at hand. Each has its place in Italian cuisine.
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