What is it?

White wine vinegar, as its name implies, is vinegar made from white wine. Wine vinegars tend to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.

Don’t have it?

You can substitute other vinegars like red wine vinegar (though it has a stronger flavor and may discolor a light dish), champagne vinegar, rice vinegar, or cider vinegar. Keep in mind that the acidity levels of these vinegars will vary, so adjust the amount used to taste.

How to choose:

Vinegar’s flavor can have a big impact on the finished dish, so try different brands to see which you like best. Look for a balance of acidity and sweetness, a good depth of flavor that’s assertive without being astringent.

How to store:

Keep in a cool, dark place. Sealed it will keep indefinitely. Once opened, it should last about 6 months.

Recipes

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  Black & Blue Cheese Dressing

  Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them…

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  Recipe

  Orzo with Cucumber, Tomatoes, and Feta

  This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.

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  Cloud Eggs with Spinach Salad

  Cloud eggs—basically a nest of baked egg whites cradling the yolk—became an Instagram thing a while back. They may have peaked on social media, but the dish is still fun…

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  Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar

  Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…

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  French Potato Salad with White Wine and Tarragon

  A Dijon vinaigrette puts a lighter, brighter spin on potato salad, elevating it a step above your standard picnic fare. The fruity, dry character of Côtes du Rhône Rose balances the intense…

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  Charred Octopus

  Tender and ever-so-slightly smoky, with a hint of the sea , charred octopus makes a  great starter and a delicious addition to pasta and risotto. The octopus needs to braise for 2…

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  Peperonata with Fried Eggs

  Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti. Here, it’s topped with an egg and served with crusty bread to mop it all up.

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  Black Rice and Pistachio Salad

  Pistachios underscore the subtle sweetness of black rice. Known as “forbidden” rice because it was originally reserved for the emperors of ancient China, black rice has a tender, slightly chewy…

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  Pale Ale Pulled-Chicken Sliders

  The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

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  Recipe

  Sweet-and-Sour Pickled Carrots and Fennel

  In this somewhat unusual combination, crunchy carrots take on the lovely flavor of fennel. Use a mix of colored carrots—gold, orange, and red—if you can find them. The darker ones…