It seasones a multitude of dishes to which you want to add a very particular touch of acidity. With the amount poured adapted to the palate of each one, one of the fundamental characteristics is in its raw material. But you know how many kinds of vinegar are there according to its origin? Here we list and describe them for you, although you yourself can recognize which is the food of its origin just by tasting it. We find those that are born from wine, fruits or even cereals that, due to the action of bacteria Mycoderma aceti or acetic bacteria, produce this seasoning. Come discover each type!
In the first place, it should be noted that the origin of the word vinegar Comes from latin pungent Vine, it decir, sour wine. It is actually the result of a fermentation of alcohol that turns it into acetic acid. Although from that lexical origin you may think that wine is its main and key ingredient, we use this word to name the product that has turned this alcohol into a dressing with acidity.
Vinegar properties
Before we go into how many kinds of vinegar are there, we highlight its very interesting properties. In the first place, due to its acidity, having a very low Ph they affect as Antibacterial. It is a great antirust and it has polyphenols that aid cardiovascular health. It also lowers blood pressure. Another of its benefits is that it improves the blood glucose response by preventing or avoiding carbohydrate digestion. This gives the body more time to extract sugar from the blood, which can be beneficial for diabetics.
It has recently been discovered that Acetic Acid, of which the vinegar has around the 4 - 5%, help your brain. The study indicates that it improves cognitive function, since it has a function in the construction of brain tissues called sphingolipids.
How many kinds of vinegar are there?
Blanco
Is cheaper vinegar and that comes from the alcohol of corn, cane or sugar beet. It performs a good function in industrial processes of pickles and industrial packaged sauces such as ketchups. Have a strong taste, since its level of acetic acid is higher, although it does not provide the nuances of fruit.
Of wine
If we ask ourselves how many kinds of vinegar are there It is impossible not to remember the wine, since it occupies the majority of the offer. They are obtained from the alcoholic fermentation of wine. There are of all types of wines and each region makes its own with the grape varieties of the area. We highlight the most important:
White wine. Perfect for crafting sauces as is the case with mayonnaise.
Red wine. Ideal for cooking meats and stews. Also for the preparation of stronger sauces such as mustard.
Jerez wine. Produced with wines from the DO Marco de Jerez with the system of criaderas and soleras. We can find the Sherry vinager Solera aged for six months and the reserve aged for two years. It has a fruity flavor that combines very well with salads, gazpachos and fish. Of all, it is one of the most prestigious.
It came from Pedro Ximénez PX. It is a vinegar that combines the character of a vinegar with a sweet touch from the Pedro Ximénez variety grapes. Ideal for sweet and sour sauces and to give a special touch to gazpachos and salads. We can find them in the DO Montilla and Jerez.
Cava or Champagne
Of a good dig or champagne you get a good vinegar. With this base and aging in oak casks, an excellent product is made for use in fish. It also gives a very special touch in salads with tropical fruits. Also for use on unheated dishes or to finish with hot sauces.
Vermouth
Originating in the Italian Alps, there is a vermouth which, made with flavored wines, provides some very interesting nuances. Especially to combine with appetizers.
Of Mead
From the second fermentation of the meadIn this case acetic, a product with many benefits is obtained, in the same way as honey. This vinegar can complete dishes such as salads, vegetables and fish. If it is surprising you how many kinds of vinegar are there, Look out for the next variety.
Rice or Komezu
Made from extracted from the fermentation of rice this occurs subtle sweet vinegar of rice. Perfect for use in fish, sushi, seaweed and oriental recipes such as the well-known chicken Tso. Although we are used to transparent rice vinegars, there are reddish and black ones. This will depend on whether it is 100% white rice or some other variety or if it was mixed with millet or sorghum.
Chinkiang or black
This vinegar is made with glutinous rice and its flavor is stronger than the classic vinegar of said cereal. Its flavor is strong and with woody or smoked tones. It is perfect for oriental dishes something strong and also with the classic 'rolls'.
Of beer
It is the vinegar that has been made from acetic fermentation of beer. It is normally made in countries of the north Europe and is used to flavor fish. In any case, its use depends on the beer base that has been used.
From Malta
It is the vinegar made from the malt before brewing. It is normally aged, which gives it a subtle, round and tasty touch. It's the vinegar Great Britain classicto spice up the classic fish and chips
Apple or cider
It is a vinegar with many properties, it is attributed that it helps the problem of cholesterol. In addition, it is very rich in vitamins and minerals. It is made from cider and it goes very well with cooked vegetable dishes like cauliflower or green beans. It is perfect for crafting vinaigrettes.
Pear
Very similar to making cider vinegar. Although it is not so well known, it is an excellent vinegar for vegetables and salads.
Pineapple
With a delicious touch sour and slightly sweet It is an excellent vinegar to garnish and accompany fresh dishes. It is widely used in Mexico and the Caribbean.
Raspberries or red berries
This vinegar is made from raspberry juice. You get a vinegar very fruity and aromatic. It is perfect to use with liver, patés and red meat.
Banana
Of a wine as special as banana you get a very special vinegar as well. Perfect for cold dishes and salads. A special and curious touch.
Balsamic Vinegar of Modena PGI
This vinegar is made with the cooking of grape must reducing and concentrating its sugars. In the case of the type IGP is a minimum of one year aging in oak barrels and achieving a dark, concentrated and sweet vinegar. Its elaboration is protected by the seal in the region of northern Italy of Emilia-Romagna, where it is Modena.
This vinegar has a very versatile use in game dishes, meats, fish, cheeses, salads, desserts ... The name of balsamic it comes from the old use as a remedy against diseases, being supplied in many cases in the form of syrup.
Balsamic of Modena PDO
The balsamic vinegar of Modena of Protected Designation of Origin. Although the base of elaboration is the same as that of IGP its aging is a minimum of six years reaching up to fifteen. In the classic 'rafts' there are between 12-15 barrels in a staggered manner and each of them smaller was transferring the vinegar every year to a smaller barrel.
Fruit of the natural reduction that was taking place on the roofs of each house in Modena the jewel of vinegars was obtained, which is now mired in controversy.
In summary, you can find countless other types on the market, most of them the result of the maceration of herbal wine such as tarragon, lavender, rosemary, garlic ... Also of different fruits such as peaches or strawberries. Certainly other options for season dishes. Now you know how many kinds of vinegar are there mostly after those presented in this article. What is the one that you use the most?
