Red Wine Vinegar

Red wine vinegar is a translucent, ruby-tinted vinegar made from fermented red wine. It tastes sharp and fruity with a brisk, grapey aroma and a clean, lingering tang; cooks use it to dress salads, deglaze pans, pickle vegetables, and build marinades and pan sauces. It is sold filtered or unfiltered, sometimes barrel-aged, typically at 5–7% acidity.\n\nIt developed in Mediterranean wine regions and became a staple of French, Italian, and Spanish cuisines. Traditional Orleans-style fermentation and modern acetator methods convert wine to acetic acid, with some producers maturing it briefly in wood for rounder flavor.