Red wine vinegar

Red wine vinegar is produced by fermenting red wine, during which bacteria convert the alcohol into acetic acid. It has a bold, tangy flavour with a subtle fruity undertone and a characteristic ruby colour. In the kitchen it is used in salad dressings, marinades, sauces, reductions and for pickling vegetables. It is particularly popular in Mediterranean and French cooking. Compared to white wine vinegar, it has a fuller and more complex flavour. It is stored at room temperature and, when properly kept, retains its quality for a very long time.