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A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

Refers to vinegar that is produced from white wine and is a popular ingredient for the preparation of various salad dressings.

Vinegar made from red wine, which has a stronger and more robust flavor than vinegar made with white wine.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

Types of vinegar that are produced from fermented ingredients such as grapes or rice. There are many varieties of red and white wine vinegars and the quality and flavor vary widely between brands, depending on the quality of the ingredients and the process for aging.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.