an account of my vinegars
I have been straightening up my kitchen and I have to wonder at my vinegar collection. I have 8 kinds of vinegar and all of them I consider to be absolutely necessary. I have a four year red balsamic, a ten year red balsamic, white balsamic, italian red wine, italian white wine, champagne vinegar, apple cider vinegar, and the basic white vinegar which I hardly use. This might seem like plenty of vinegar but I find myself wanting more. I can’t figure out why I don’t have any rice wine vinegar, a situation I will correct as soon as possible. I would really like a sherry vinegar and some 25 year balsamic, an expensive proposition.
It matters which one you use in a recipe. Each kind of vinegar has a distinct flavor that infuses everything you are cooking. I do not use my 10 year balsamic on something that will be cooked, it is quite lovely and the heat would destroy all the complexity so it is reserved for salads and fresh sauces. The champagne vinegar is very nice with seafood and I used it with scallops very recently. The red and white wine vinegars are good for daily use, in small quantities. I enjoy having this wonderful selection in my closet and will keep growing it – some people travel and go to souvenier shops, I travel and shop for groceries and interesting vinegars are one of those things I hope to find.
