Vinegar Comparison

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