Wine Vinegars in the Kitchen: Red, White and Apple Cider

How red wine, white wine and apple cider vinegar differ, and when to reach for each.

The everyday vinegars

Beyond balsamic, the workhorse vinegars are red wine, white wine and apple cider. Each is made by fermenting a different base, and each brings its own level of sharpness and flavour to dressings, marinades and sauces.

How they differ

• Red wine vinegar: bold and robust — hearty salads, marinades, braises
• White wine vinegar: lighter and crisp — delicate dressings, sauces, pickling
• Apple cider vinegar: fruity and tangy — slaws, marinades, brightening
• All add the acidity that balances rich and sweet flavours

When to use which

Reach for red wine vinegar with robust foods — bean salads, grilled meats, hearty vinaigrettes. Use white wine vinegar where you want brightness without colour or heaviness — a pan sauce, a light salad, quick pickles. Apple cider vinegar suits slaws, marinades and anywhere a fruity tang fits.

Easy uses

• Vinaigrette: 3 parts oil to 1 part vinegar
• Quick pickle: vinegar, water, salt and sugar
• Marinade: vinegar, oil, garlic and herbs
• Deglaze: a splash to lift a pan sauce

Tips

• Add acid at the end to brighten a finished dish
• Start small — you can always add more
• Store in a cool, dark cupboard; vinegar keeps for years
• Match the vinegar's weight to the dish's weight

Wine vinegars, made simple

A bottle each of red and white wine vinegar, plus apple cider, covers dressings, marinades and pickling. The Unico range includes red wine, white wine and organic apple cider vinegars.