All Vinegar Types

Page 4: Vinegar Glossary ~ Types Of Vinegar D To P

This is page 4 of a five-page article; here, types of vinegar from D to P. Click on the black links below to visit other pages.

• Page 1: History Of Vinegar
• Page 2: How Vinegar Is Made
• Page 3: Types Of Vinegar ~ A To C
• Page 4: Types Of Vinegar ~ D To P
• Page 5: Types Of Vinegar ~ R To Z

DESSERT VINEGAR & DRINKING VINEGAR

Drinking vinegar, also called sipping vinegar, is a flavorful vinegar used as a digestíf. Drinking vinegar for health reasons is an ancient practice in many world cultures. The Roman Legions drank it and in Colonial America, “shrubs” made with vinegar were a common tonic. Mixed with club soda or full strength, drinking vinegar is pleasantly tart drink with concentrated flavors of the fruit (and/or vegetables) and aromatics used in the vinegar. Some are sweetened and called dessert vinegar.

DISTILLED WHITE VINEGAR

Distilled vinegar, also known as spirit vinegar, is made from distilled alcohol. Colorless and strong in scent and astringency, it should not be used as a table vinegar, but for pickling and canning; or as a household cleaner (it’s great for cleaning non-porous surfaces such as glass, and for removing calcium deposits from the coffee maker). Distilled vinegar also can be used as a detergent and a disinfectant. Heloise has many household hints for it—in fact, vinegar has even more uses than baking soda. People who use it as an all-purpose vinegar on food either have a iron palate or a strong preference for things sour.
 

FRUIT, HERB & SPICE VINEGARS

Fruit (raspberry, maple, plum, e.g.), herb (tarragon, herbs de Provence, e.g.) and spice (ginger, garlic, vanilla, e.g.) vinegars are made by adding these elements to either wine or cider vinegars. The bottled mixture is allowed to stand for some time before it is released in order for the flavors to blend. (Some fruit vinegars are made by the fermentation of fresh fruit juice.) This is a category in which vinegar continues to evolve for foodies, as new flavors—yuzu and ancho chile, e.g.—enter our culinary repertoire and become incorporated into vinegars we can use to flavor everyday foods. These vinegars are popular in vinaigrettes and add special flavor to sauces, soups and marinades.
 

MALT VINEGAR

A key ingredient used in the brewing of beer, malt can be used as the base of vinegar, which is made in the same manner as mass-produced wine vinegars. The resulting flavor is distinctive and the vinegar can be strong. As such, malt vinegar is used most often for pickling or as condiment. The British and Canadians use it instead of ketchup to complement French fries and other vegetables.

PLUM VINEGAR

Plum vinegar (umeboshi) is is not a true vinegar, but the brine drawn off from pickled plums that is used as a substitute for vinegar and salt in recipes. It has a tasty sour fruit flavor that is delicious in salad dressings and can be used as “fusion” flavor in marinades and reductions.