Vinegar

Vinegar is an acidic condiment obtained through the fermentation of alcohol or sugars (wine, apples, rice, etc.). In cooking, it is used to add freshness, balance fats, and bring depth to flavors.

“Good” vinegar depends on its use, but there are some clear criteria:

• Simple ingredients: it is better if it contains only “wine” or “grape must,” without flavorings or unusual additives.
• Natural fermentation: the more artisanal it is, the more complex its aroma.
• Balanced acidity: usually around 5–7% for wine vinegars.
• Clean aroma, not overly sharp or aggressive.

How to quickly recognize it:

• If it is too transparent and “flat,” it is often industrial and lacking aroma.
• If it has a round, slightly wine-like or fruity aroma, it is higher quality.
• If it leaves a sensation that is only sharp and burning acidity, it is low quality or too acidic without balance.