Most of us think of vinegar in a limited sense. We think of apple cider, wine, balsamic, and rice vinegar. But there is in fact nearly a couple dozen vinegars produced. Their color ranges from clear to dark. Some are red and others yellow. Some are gluten-free, while others are not.The source of the vinegar production produces vinegars in a wide range of flavor, aroma and acidity. The type of vinegar determines what its best use is. This, along with aging length, can also determine the cost of the vinegar.
Below is a table for quick vinegar comparison.
| Vinegar Type | Color | Facts |
| Apple Cider | warm honey | used as pickling agent; condiment |
| Balsamic | dark | 10 to 30 years+ to mature; gluten-free |
| Beer | light golden | malty taste |
| Black rice | dark | smoky flavor; used in braised dishes; dipping sauces |
| Cane | used in pickling, mustards, vinaigrettes, sauces, dressings, marinades | |
| Champagne | pale gold | very expensive |
| Coconut | clear yellow to brownish | low in acidity; musty flavor; unique after taste |
| Corn sugar | amber | smooth, mild flavor |
| Date | warm dark | rich fruity flavor |
| Distilled | clear | strong, harsh; used for pickling, cleaning glass, as a detergent or disinfectant |
| Fruit | compliment to fruits & salads; salad dressings | |
| Honey | rare | |
| Malt | strong flavor; used for condiment, pickling; not gluten-free | |
| Raisin | cloudy medium brown | mild flavor |
| Red rice | dark(lighter than black rice) | tart & sweet; very good for dipping sauce |
| Rice | colorless to red to brown | very mild, mellow almost sweet |
| Sherry | the best are very expensive; broad rich flavor | |
| Spirit | the strongest of all vinegars – 5 to 20% acetic acid | |
| Umeboshi | (pink brine) | deep cherry aroma; fruity sour flavor; not true vinegar as it contains salt |
| White rice | colorless | used in stir-fries, sweet & sour dishes, pickling |
| Wine | red or white | subtle, complex flavor; price reflects quality, gluten-free |
