I have quite a few different vinegars on hand these days, including several different wine vinegars that my wife got from the wine professor at UNL. We like a red wine tarragon vinegar in devilled eggs, I’ve used Champagne vinegar when making mayonnaise.
Rice wine vinegar has a unique flavor profile, I think it is the missing link in sushi rice, just like parsnips are the missing link in chicken broth/soup.
I’m still figuring out what all I can do with the celery and carrot vinegars I made this spring. I gave up on the onion vinegar batch, though, after some discussion with Chef David Zilber I think the sulfur in onion juice interferes with the vinegaring process.
When the fall squashes start showing up, I’m going to try making some squash vinegar, the Noma book says it is very versatile.
Even though I had a 50% chance of being right, I missed this. First, because I’ve never used this vinegar. Second, I’m inconsistent with how I store vinegar. I keep white and cider vinegar in the pantry. I refrigerate red wine vinegar and balsamic vinegar.