Yes, you can cook with red wine vinegar. Red wine vinegar is an incredibly versatile ingredient that can be used in a variety of dishes. The acidity and flavor profile of red wine vinegar allows it to enhance and balance flavors in sauces, braises, salad dressings, and more. When cooking with red wine vinegar, keep in mind that a little goes a long way due to its strong acidic taste. With some basic knowledge of how to properly cook with this ingredient, red wine vinegar can transform the flavor of your cooking.
What is Red Wine Vinegar?
Red wine vinegar is made from red wine that has been fermented. The wine turns into acetic acid, which gives vinegar its sour taste. Red wine vinegar has a deep ruby color and is more flavorful than distilled white vinegar. It has a somewhat fruitier, tangier and more nuanced taste compared to white wine vinegar or champagne vinegar. The taste can range from mild to very strong, depending on the specifics of how it was produced and aged.
Here are some of the key facts about red wine vinegar:
– Made from red wine by fermenting it to acetic acid
– Has a deep red color ranging from ruby red to dark burgundy
– More flavorful and acidic than distilled white vinegar
– Tangy, somewhat fruity flavor that varies by brand
– Often aged in barrels, which enriches the flavor
– Used widely in Mediterranean and European cooking
The rich flavor of red wine vinegar comes through particularly well when it’s used in cooking. The aging process smooths out the harsh acidity, mellowing and rounding out the tang. This makes it a very versatile ingredient in dressings, sauces, braises, vegetables and other dishes.
How is Red Wine Vinegar Made?
True red wine vinegar is made by fermenting red wine until it turns into acetic acid. There are two main processes used:
Slow Fermentation Method:
This traditional method exposes red wine to oxygen which allows acetic acid-forming bacteria to grow. It’s then stored in wooden barrels to ferment slowly for months or years. The oxygen exposure and long aging gives it more complexity of flavor.
Fast Submerged Fermentation:
The wine is combined with vinegar bacteria in an oxygen-free environment. This fast production process results in a lighter flavored vinegar with more subtle red wine characteristics.
Once finished, the vinegar is filtered and bottled. Higher quality wines and longer aging generally lead to better flavor. Mass produced versions may contain some diluted acetic acid rather than starting with actual red wine. Always check the ingredients list and look for “red wine vinegar” as the only ingredient for the best quality product.
Taste and Flavor
Red wine vinegar has a much more distinct taste and flavor than plain distilled white vinegar. It tastes fruiter and more complex due to the components of the red wine used in production. The flavor can range quite a bit depending on the wine variety, quality and length of fermentation.
Some descriptors of how red wine vinegar may taste:
– Tangy, sharp, somewhat sour
– Fruity – may have overtones of apple, berry or citrus
– Mellow, oaky flavors if barrel-aged
– Can have hints of spices like black pepper or clove
– Milder versions may taste closer to the red wine used
– Stronger varieties can be quite puckery and acidic
In general, red wine vinegars made from high quality wines and aged longer have a pleasant, mellowed fruity taste. Cheaper versions can be very harsh and acidic. Pay attention to the intensity described on the label and start with small amounts until you understand the vinegar’s particular flavor profile.
Cooking with Red Wine Vinegar
Red wine vinegar is extremely versatile in cooking applications. It provides a tangy counterbalance to rich, fatty ingredients like cream and oil. The flavor adds complexity and vibrancy. Here are some of the most common uses for red wine vinegar:
Vinaigrettes and Salad Dressings
Red wine vinegar is delicious paired with extra virgin olive oil to make vinaigrettes for salad greens and vegetables. Add some Dijon mustard and herbs for even more flavor. It’s especially nice with hearty greens like spinach, kale and chard.
Marinades and Sauces
The acidity helps break down proteins in meats, making red wine vinegar an ideal addition to marinades. It’s also excellent mixed into rich sauces and gravies to provide balance. Use it in pan sauces made from fond to deglaze the pan.
Cooked Vegetables
From roasted Brussels sprouts to sauteed mushrooms to glazed carrots, a dash of red wine vinegar enhances the flavor of all kinds of cooked vegetables. The acidity cuts through richness and complements the natural sweetness of many veggies.
Chilis and Stews
Adding some red wine vinegar to long-simmered dishes like chili and beef stew gives a brightness that cuts through the slow-cooked flavors. Just a splash at the end really livens up these hearty dishes.
Pickling
Use red wine vinegar as the base for your pickling liquid when you want to add extra flavor. It’s ideal for pickled onions, cucumbers, beets and other vegetables. Add pickling spices for even more complexity.
Braises and Deglazing
Red wine vinegar comes in handy during braises when making roasts and other tender meat dishes. Splash some on while cooking and the sauce will reduce down into a delicious accompaniment. It’s also perfect for deglazing pans.
Breads and Baked Goods
Add a teaspoon or two of red wine vinegar to bread recipes for extra rise. The acid reacts with the baking soda for better leavening. It can also add subtle flavor to scones, biscuits and other baked goods.
How to Cook with Red Wine Vinegar
Cooking with red wine vinegar requires some care due to its powerful acidic punch. Here are a few tips for using it successfully:
– Start with small amounts like 1/4 teaspoon in dressings and 1-2 tablespoons in braises – add more to taste.
– Whisk it with oil, broth, pan juices or sauce bases before adding to a dish to disperse the acidity.
– Add it near or at the end of cooking since prolonged heating can mellow the flavor.
– Try different types of red wine vinegar to find one with a flavor profile you enjoy.
– Pair it with fats, sweets and umami flavors to balance the acidity.
– Don’t use old, harsh vinegars that will overwhelm a dish – fresh is best.
– Consider letting vinegar-heavy dishes like pickles and vinaigrettes sit for a bit so flavors can meld.
– Watch out for the effect on your cast iron or other cookware – the acid can react with the metal.
With its unique flavor and acidity, red wine vinegar is truly one of the unsung heroes in any well-stocked pantry. It can add the right punch of brightness and fruitiness to all kinds of savory cooking. Once you understand the basics of using it, you’ll find yourself reaching for red wine vinegar often to perk up sauces, vegetables, proteins and much more. A little splash here and there will give your food vibrant, nuanced flavor.
Recipes Using Red Wine Vinegar
To give you some inspiration for cooking with red wine vinegar, here are a few recipes that showcase how delicious it can be:
Red Wine Vinaigrette
Ingredients:
– 3 tablespoons red wine vinegar
– 1 small shallot, finely minced
– 1 teaspoon Dijon mustard
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
Instructions:
Whisk together vinegar, shallot, mustard, salt and pepper. Slowly drizzle in olive oil while continuing to whisk until emulsified. Taste and adjust seasoning as desired.
Red Wine Braised Short Ribs
Ingredients:
– 5 pounds beef short ribs
– 1 cup red wine
– 1/2 cup red wine vinegar
– 1 onion, diced
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 4 cloves garlic, minced
– 2 cups beef broth
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
Season short ribs with salt and pepper. Heat a large pot or dutch oven over medium-high heat and brown the ribs on both sides, about 8-10 minutes total. Remove ribs and set aside.
Add the onion, carrot and celery to the pot. Cook for 5 minutes until starting to caramelize. Add the garlic and cook 1 minute more. Pour in the red wine, red wine vinegar and beef broth. Add the thyme.
Return the ribs to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low. Simmer covered for 2-3 hours until ribs are fork tender.
Taste and adjust seasoning with salt and pepper as needed. Serve ribs with braising liquid spooned over the top.
Red Wine Roasted Brussels Sprouts
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1/4 teaspoon crushed red pepper flakes
– Salt and pepper to taste
Instructions:
Preheat oven to 400°F. Place halved sprouts on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes.
Remove from oven. Sprinkle garlic, red wine vinegar and red pepper flakes over the sprouts. Toss to coat evenly then spread back out on the baking sheet.
Roast for 10-15 more minutes until sprouts are caramelized and tender. Adjust seasoning and serve.
Selecting the Best Red Wine Vinegar
With so many options on the market, how do you choose the best red wine vinegar for cooking? Here are a few tips:
– Check that red wine is the only ingredient – some cheap brands dilute with inferior vinegars.
– Choose varieties made from good quality wines – this will come through in the flavor.
– Look for words like “aged”, “artisanal”, “slow fermented” for better flavor complexity.
– Read the taste descriptions and assess the level of acidity you prefer.
– Avoid anything labeled as “harsh” or “very strong” if you don’t want an overpowering effect.
– Buy small bottles first to test new brands before purchasing larger sizes.
– Be prepared to spend a little more for high quality, nuanced vinegar.
– Some good brands to look for include Colavita, Oak Barrel, Pompeian Organic and Spectrum Naturals.
With its unique fruity, oaky complexity and lively acidity, red wine vinegar deserves a place in every well-stocked pantry. Now that you know how to select, taste and use it creatively, try out some recipes to see how red wine vinegar can enhance your cooking. A splash here and a dash there will brighten up sauces, vegetables, salads and much more.
Frequently Asked Questions
Here are answers to some common questions about cooking with red wine vinegar:
Can you use red wine vinegar instead of balsamic vinegar?
While they are both wine vinegars, red wine and balsamic vinegars have very different flavor profiles and uses. Balsamic is sweeter and more syrupy, while red wine vinegar is fruitier and more pungent. In some cases they may be interchangeable, like in salad dressings, but the flavor will be noticeably different.
Is red wine vinegar good for you?
Red wine vinegar, like other vinegars, provides some health benefits. It contains antioxidants from the red wine used to make it. The acetic acid may help lower blood sugar and cholesterol. As with any vinegar, it has antimicrobial properties. Just keep in mind it’s highly acidic so should be consumed in moderation.
Does red wine vinegar go bad?
Properly stored, red wine vinegar has an very long shelf life. Unopened, it can last for several years past the printed expiration date. Once opened, it will keep for about two years before its flavor begins to fade. If it ever develops a cloudy appearance, unpleasant aroma or visible mold, it has gone bad and should be discarded.
What’s the difference between red and white wine vinegar?
While they are both made from wine, red wine and white wine vinegars have distinct differences:
– Red wine vinegar has a richer, fruitier flavor and dark ruby color. White wine vinegar is clearer with a more delicate flavor profile.
– Red wine vinegar is more acidic due to the tannins in red wine. White wine vinegar has lower acidity.
– Red wine vinegar pairs especially well with bold flavors, while white wine vinegar works with lighter dishes.
– Red wine vinegar adds color and richer flavor, while white wine vinegar is more subtle in cooking applications.
Can you substitute white wine vinegar for red?
In a pinch, white wine vinegar can be substituted for red at a ratio of 1:1 in recipes. However, the flavor and color will be significantly lighter. White wine vinegar works best as a sub in recipes where red wine vinegar is used in small amounts as an accent flavor. For dishes where the red wine vinegar is central to the flavor, substitutions are less successful.
Conclusion
With its complex flavor, bold acidity and umami-rich qualities, red wine vinegar can enhance all kinds of savory dishes when used properly. Understand how to balance its intensity by combining with fats, sweets and saltiness. Go light until you grasp its impact. Spend a few dollars more for quality vinegar. Then get creative using red wine vinegar to brighten salad dressings, vegetables, braises and more. A touch of red wine vinegar here and there will add delicious flavor to your cooking.