| VINEGAR Everyone knows about basic vinegars such as red wine (made from mixed red wine grapes) and balsamic (made from trebbiano grapes) but there are so many more varieties that accentuate all kinds of dishes. Vinegars pair well with everything from oils to roasts to desserts such as Pear Rose Vinegar and a blackberry Balsamic vinegar. Many wine grape based vinegars can add depth to roasted meats. The Cannonau Vinegar from Sardegna and the French Cabernet Vinegars blend well with herb rubs for Lamb, Beef and Game Roasts. White Vinegar, unlike every other kind of vinegar, is not made directly from the fruit. It is a product of distilled alcohol. It has the harshest and most acidic flavor. Herb infused vinegars are mostly white vinegar based. I do not use white vinegar for anything other than cleaning. If a recipe calls for white vinegar, do yourself and your guests a favor and use Apple Cider Vinegar (made from fermenting pressed apples) instead. Malt Vinegar is also made from alcohol first, but the more flavorful and mild Ale. It is more commonly used in England than the US. It is relatively lower in acid than other vinegars making it appealing for condiments for guests with acid related digestion concerns. Verjus is not technically a vinegar. It is a highly Acidic grape juice from France. It may replace the citric acid component in salad dressings and marinades but keep in mind it does have a high natural sweetness. Chinese Black Vinegar, and its sweeter counterpart Japanese Black Vinegar, are made from rice. They both vary in terms of depth of color and flavor. These are often found sold in Asian “health” beverages and sometimes in specialized regional dessert recipes. Kombucha (made from black tea, sugar & sometimes fruit) and Umeboshi (made from the Ume plum) Vinegars are both very popular these days for their respective health benefits. I prefer the umeboshi vinegar as it is slightly lower acid and milder flavor. They both make excellent vinaigrette for salads and cold dish condiments. I do not recommend cooking with either as they will dominate the dish and become unpalatable. Reduced Vinegar (glazes), Vincotto (literally ‘cooked wine’) and long aged Vinegars (at least 12 years) are thick, sweet and less acidic. Vincotto, Vinegar Gazes and sweet fruit vinegars such as pomegranate, fig and mango make great dressings for salads with cheeses & nuts, poultry dishes and even Vanilla ice cream and meringue desserts! |
