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Sauces, pastes & condiments · Vinegars

Wine vinegar

Vinegar fermented from red, white or sherry wine; rounded and winey, the classic choice for vinaigrettes.

Also called: red wine vinegar, white wine vinegar, sherry vinegar, üzüm sirkesi

A kind of vinegar

65 recipes with it

What it is

Made by fermenting wine into vinegar. Red wine vinegar is robust and slightly fruity, white wine vinegar is lighter and cleaner, and sherry vinegar from Spain is nutty, aged and complex. All are milder and more aromatic than distilled white vinegar.

How it’s used

  • Vinaigrettes and salad dressings
  • Béarnaise and hollandaise reductions
  • Deglazing pans for sauces
  • Marinades for meat
  • Pickled onions and gazpacho

Characteristics

Taste
Sour with fruity, winey depth; sherry vinegar is nutty.
Appearance
Pale gold (white) to ruby (red) to amber-brown (sherry).
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked

Varieties

  • Red wine vinegar
  • White wine vinegar
  • Sherry vinegar
  • Champagne vinegar

Storage

Pantry-stable. Keeps well in a cool cupboard; a harmless jelly-like mother may form.

Diet, allergens and safety

No major allergens in typical versions. May contain Sulphites — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • May contain sulphites.

Nutrition per 100 g

Energy
19 kcal
Protein
0.04 g
Carbohydrate
0.27 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Vinegar, red wine.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with wine vinegar

See all 65

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