The unsung hero of the culinary world is most certainly vinegar. Often undervalued and dismissed as unimportant, vinegar can be an afterthought when you’re cooking. In reality, it’s a secret weapon in your kitchen arsenal that helps unlock the subtle hidden flavors. If you think of vinegar as something which only adorns your leafy salads, it’s time to expand your horizons.
The wine connection
Vinegar is the lesser known, more flavorful, yet often ostracized cousin of many amazing vintners (winemakers). The same deep and nuanced knowledge we have about wine flavors also apply to vinegar. The types of grape varietals, the ripeness of the harvest, the elevation of the vines, the name and style of the acidifier, the blending and the process of fermentation, all impact the nuanced flavor characteristics available in both wine and vinegar.
The better the original grape and the wine, the better the vinegar. In Europe, many of the best wine producers also make vinegar. A good friend of Ari’s and a wonderful distributor of French and Spanish food, Kitty Keller, often goes to wine shows abroad and asks the vintners about their vinegar. Most have a bottle in the back, under their table – not out for general display. This is a great way to find exceptional vinegar! This isn’t the case in the U.S., however – most U.S. winemakers don’t want vinegar anywhere near their wine production.
Range of flavor
Vinegar can be sweet or savory and can range from mild to bold acidity. Using a small amount of a bold vinegar adds a ton of flavor. There’s a group of vinegar makers in Italy, one of which is San Giacomo, that refuse to water down its vinegar. These vinegars are all naturally fermented and loaded with flavor. Other vinegars are diluted with 20 to 40 percent water to lower acidity and extend vinegar yield.
Some of the sweeter types of vinegars include:
Balsamic – A true, barrel-aged balsamic vinegar has a beautiful, rich sweetness to it
Pedro Ximenez – A dark, sweet fortified wine from Spain
Agrodolce – A lighter-bodied, fruity vinegar that can also be from the balsamic region, made from white grapes
Similar to selecting a wine made from a specific grape, individual grape varietals are also present in vinegar. Here’s a brief introduction to a few of Ari’s favorite vinegars at the Deli:
Katz Zinfandel Vinegar – The Katz Zinfandel made in California is one of Ari’s favorites. It has the big, jammy, grapey sweetness of a Zinfandel wine with a balanced amount of acidity and tartness.
Gardeny Vermouth Vinegar – This vermouth vinegar, made under the Gardeny label using the Schützenbach method of production is one of the many unique Spanish vinegars we carry.
O Med Yuzu Vinegar – A wonderful, citrusy vinegar! Yuzu has lower acidity and more stimulating aromatics than our western citrus. Incredibly versatile, yuzu olive oil brings out the natural flavors beautifully. A fun partner for the Yuzu vinegar is the Alziari olive oil from France. The buttery and silky French olive oil pairs well with the citrusy notes of Yuzu.
How to use vinegar in cooking
Whether you’re making a marinade for meat or fish entrees, a classic vinaigrette for a salad, a fresh vegetable slaw, splashing a little on the side of sauteed vegetables, or just want to drink something refreshing after a long day at work, vinegar can add to and enhance the flavors of most any dish – including dessert. Here are a few of our favorite vinegar applications:
Use vinegar to deglaze your pan for a flavorful, tangy sauce. Start with: Sweet Cava Vinegar for fish, Capirete Sweet PX Vinegar for red meat, Gingras Balsamic-Style Cider Vinegar for pork or Banyuls Vinegar for greens and other vegetables.
Reduce it to a glaze or gastrique
A simple glaze can be made by reducing the vinegar by half and then stirring in some honey until combined. A gastrique also starts out by reducing the vinegar by half, then adding some stock, reducing the liquid further and then stirring in fruit or preserves. Start with: Katz Zinfandel Vineger/honey glaze for over fruit, cheese, lamb or beef, or Katz Zinfandel Vinegar/plum preserve gastrique for duck breast.
Mocktails & Shrubs
We love making mocktails with vinegar and shrubs. In addition to the varied health benefits attributed to drinking traditionally-made vinegar, vinegar mocktails are also a good way to drink something fun in a non-alcoholic form. Shrubs — an acidic syrup made of fruit, sugar, and vinegar — also add flavor and depth to alcoholic and non-alcoholic beverages. Experiment with flavors using special vinegars or shrubs and fresh herbs. A squeeze of fresh lemon juice adds a touch of flavor and acidity to your water, but a splash of vinegar will take things to another level. Try pouring a tablespoon of your favorite vinegar into a glass of sparkling water, with or without simple syrup to sweeten it up. Start with: Little Apple Treats Blood Orange Raspberry Shrub, Pojer e Sandri Quince Vinegar, or Rozendal Green Tea Vinegar. Here are a few other ideas:
Sweet Honey Mocktail – Try some fresh berries muddled with a little fresh mint and some of the Mieli Thun honey vinegar, and top it off with some soda water.
Cool Cucumber Mocktail – If you prefer something a little less sweet, a fresh peeled and seeded cucumber can be muddled with a little fresh thyme or rosemary and combined with the Rozendal Lavender Vinegar. Once you have your mix, top it with soda water and you’ve got a cool, refreshing beverage!
Marinades
Many roast marinades aren’t complete without a little vinegar. Play around with different combinations of red wine vinegar, olive oil and fresh, ground spices to add some different flavors.
Vinaigrettes
Sauteed lake perch with a light cava vinaigrette adds a nice accent without overwhelming the delicate flavors of the perch. Putting a splash of the Balsamella vinegar (a thick cooked must vinegar made from apples by San Giacomo in Italy) on roasted, or boiled root vegetables. The sweetness of the apple flavor makes a nice contrast to the slightly bitter earthy flavors of the roots. Check out our vinaigrette recipes!
Dessert
Fresh strawberry season for Michigan arrives in late spring. A great way to finish your day with something sweet is to drizzle a little balsamic vinegar over some strawberries. It’s a refreshing, slightly sweet treat that you can eat as it is or served over some vanilla gelato from Zingerman’s Creamery.
Bake a vinegar pie
We seem to have lost the tradition of vinegar pies, but that doesn’t mean our modern palates can’t appreciate them. Originating during the Depression era in the States, vinegar pies were created when traditional fruit fillings were inaccessible to make. The vinegar adds a tart and tangy flavor, similar to a lemon or Key lime pie.
Enjoy it straight up
Sometimes vinegar is best on its own. A nice, viscous vinegar with lower acidity doesn’t need to be reigned in. Start with: Vecchia Dispensa Balsamic Vinegar (16, 20 or 30 year profiles) over parmigiano reggiano cheese, beef carpaccio or dark chocolate and berries, or Rozendal Fynbos Vinegar over cooked meats or fish.
