Versatile vinegar

The adage, "The whole is greater than the sum of its parts,” may well ring true for vinegar, which in French (vin aigre) translates to “sour wine”. You’ve no doubt got a bottle or two of the sour-tasting liquid in your kitchen, where it has widespread use in an array of recipes, cuisines and dishes.

Vinegar is made through the fermentation of alcoholic liquids such as wine, beer or cider. The type of fermented alcohol used influences the flavour of the vinegar: rice is used to make rice vinegar; apples are used to make apple-cider vinegar; grapes are used to make red wine, white wine and champagne vinegar; and malted barley is used to make malt vinegar.

One exception to the liquor rule, however, is balsamic vinegar. Unlike its alcoholic counterparts, balsamic vinegar is made from the grape juice of white Trebbiano grapes. Its name comes from, which means curative vinegar, as in the Middle Ages the ingredient was used to heal and cure ailments due to its therapeutic effects.