Aging
trebbiano grape musts in a series of wooden barrels
yields this exquisite vinegar from the small town of
Modena, Italy. It has an intoxicating aroma and pungent
sweetness, and is often used simply as a flavoring,
drizzled over fresh vegetables or roasted meats.
Whisk with extra
virgin olive oil and toss with your favorite greens
and fresh chopped vegetables, like tomatoes and
cucumbers. For a change of pace, try balsamic
vinegar infused with cocoa and spices.
Tossing olive oil with
vinegars made from fine red and white wines is the
standard dressing for fresh greens all across the
Mediterranean. Wine vinegars give this simple concoction
balanced acidity and fruity flavor. For a quick Italian
dressing, whisk chopped garlic, chopped basil, red wine
vinegar, olive oil, salt and pepper.
If you're too busy to chop fresh herbs, and looking
for a unique flavor to complement hearty dishes, try white
wine vinegar infused with fresh tarragon.
Japanese
and Chinese rice vinegars are made from fermented rice
and often have a milder and sweeter flavor than Western
vinegars. Sweetened rice
vinegars are often used for flavoring rice for
sushi.
For simple Asian-flavored
vinaigrette, combine rice vinegar with chopped ginger
and garlic. Whisk with unflavored oil and a splash of .
Made from the fortified wine
produced near the town of Jerez in the Andalusia region
of southern Spain, sherry vinegars have a dark color,
aromatic fragrance, and sweet, smooth flavor. Fine
sherry vinegars are often aged up to 50 years.
For an easy pear and blue cheese salad, whisk sherry
vinegar with olive oil, a bit of Dijon
mustard, chopped parsley and a splash of walnut
oil. Toss with your favorite greens and thinly
sliced Anjou pears; top with crumbled blue cheese and
toasted walnuts.
