International Vinegars Vibrant, Vivacious, and Vital

History First used 10,000 years ago Derived from French word vinaigre: Sour wine Any alcoholic beverage will turn to vinegar – Grapes – Dates – Rice – Apples – Coconut

Fermentation Process Alcohol turns to acetic acid and oxidizes pH around The longer the fermentation, the smoother the vinegar – Time and bacteria create smooth vinegar

Many, Many Kinds White Malt Wine Apple Cider Fruit Balsamic Rice Date

White Made from grain and water Used also for cleaning

Malt Made from malting barley Originated in England – Fish & Chips

Wine Made from red or white wine Originated in Mediterranean and Germany Best matured two years

Balsamic Made from concentrated juice or must of grapes – Must: grape juice before or during fermentation – Musty: stale or moldy smelling Originated in Italy Originally available only to upper classes

Rice Made from fermented rice or rice wine Originated in Asia Japanese and Chinese vinegars differ Milder than Western vinegars