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A light flavored vinegar made from rice wine which has been created by adding a bacteria culture to the wine, thus beginning a fermentation process that produces the vinegar.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

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

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.

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

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling and in salads.

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling, and in salads.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened. The offensive odor is an indication that the wine is unfit for consumption.

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

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

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 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.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

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 thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.