White Wine Vinegar

Seasonings And MineralsSauceTartAcidicFruityCleanSharp

Nutrition (per 100 g)

Calories: 19
Protein (g): 0
Fat (g): 0
Carbs (g): 0.27
Fiber (g): —
Sodium (mg): 5

Very low in calories with negligible macronutrients; acidity typically 5–7% acetic acid. Trace minerals may vary by brand and aging.

Storage

Room temp: up to 1095 days
Refrigerated: up to 0 days
Frozen: up to 0 days

White wine vinegar is a clear, pale-gold vinegar produced from fermented white wine. Its flavor is bright and gently fruity with a green-apple snap, bringing clean acidity without overpowering aromas; it excels in dressings, quick pickles, and pan deglazing. Sold at 5–7% acidity, it appears in filtered or barrel-aged styles.\n\nDeveloped in European wine regions, it became a staple in French, Italian, and Mediterranean kitchens and is now made worldwide. Commercial production converts white wine to vinegar via acetic acid bacteria, then matures in stainless steel or oak before bottling.