Vinegar has been around since ancient times. It is probably the oldest seasoning in the world was and is an integral part of every kitchen. While the range of vinegars used to be quite manageable in former times, nowadays we are often at a loss when standing in front of the supermarket shelves.
There is a great selection of different types of vinegar. These range from fruit vinegars to wine vinegars, herb vinegars and balsamic vinegars. Below, we explain which types of vinegar there are and which are suitable for what.
The variety of vinegar types results from different source ingredients. Source products can be e.g. fruits, grapes or brandy.
The sugar contained in the source ingredients is first converted into alcohol by yeast. Vinegar is then produced by adding vinegar bacteria. Most types of vinegar have an acid content of about 5–6 per cent.
Not every vinegar is suitable for every dish. Before wielding your cooking spoon and reaching for the vinegar bottle, you should learn about the ingredients that add flavour.
Brandy vinegar is made from diluted brandy based on vodka or grain alcohol. It has no characteristic aroma and instead is rather neutral in taste. Due to its very high acid content, care must be taken when dosing.
Brandy vinegar is used in particular for preserving vegetables, e.g. cucumbers or pumpkins or in the production of marinades.
By the way: Brandy vinegar is inexpensive. It is available in the Kühne range as table vinegar.
The source product for fruit vinegars is fruit. Apples and raspberries are particularly suitable for making fruit vinegar.
The sweet and sour aroma of “Raspberry” is perfect for fruit and leafy salads. It is also ideal for seasoning fish and poultry dishes.
The fruity and cider vinegar “Apple” harmonises very well with leaf salads and fish dishes. Apple cider vinegar even gives sauces a special, tangy note.
Wine vinegar is available in white wine or red wine vinegar. The better the wine used as the source product, the higher the quality of the wine vinegar.
White wine vinegar is produced in particular from strong wine varieties such as Pinot Gris, Riesling or Muscadet. The somewhat milder white wine vinegar is suitable for all salads, fish and poultry.
Red wine vinegar is usually a little more bitter. It is particularly suitable for refining or marinating game and dark meat or refining red cabbage. It also harmonises very well with leafy salads.
Herb vinegar is particularly aromatic. Surprisingly, the source product for this type of vinegar is not herbs. Instead, ‘normal’ vinegars become herbal vinegar through the subsequent addition of herbs.
A particularly aromatic and probably the most famous vinegar in the world is the Aceto Balsamico. It is produced by gently heating grape must. The resulting thickened must is then made to ferment by adding wine vinegar.
The legally protected “Aceto Balsamico tradizionale” may only be produced in two regions of Italy, namely Emilia Romagna and Modena. “Aceto Balsamio tradizionale” is traditionally matured in wooden casks for at least 12 years. The longer the Aceto Balsamico matures, the more precious and thicker it becomes. Of course, this has its price. By the way, you can also recognise the real “tradizionale"” by the fact that it may only be sold in 100 ml bottles which is usually normal Aceto Balsamico. The ripening period is considerably shorter than for the “tradizionale”. However, a minimum ripening period of 60 days must be observed.
You will find our very good and affordable red Aceto Balsamico di Modena I.G.P. in the Kühne range. It is made from Italian grape must concentrate and white wine vinegar. The maturing period is at least two months. It is ideal for marinades, salads and also for refining fried fish.
Mozzarella and tomato salad without balsamic cream is unthinkable. That’s why Kühne also offers two Balsamissimo creams.
The creamy mild classic variety not only goes well with mozzarella and tomato salad, it’s also great on strawberries with ice cream. Thanks to the practical dosage cap and the very fine consistency you can also use the cream for decorating.
The variety refined with basil is, of course, again ideal for mozzarella and tomato salad. This balsamic cream is also perfect with seafood, leafy salads and grilled vegetables.