Red Wine Vinegar

Store in a cool, dark place indefinitely. Refrigeration not required due to high acidity. May develop sediment over time, which is harmless and can be strained out.

Very low calorie and virtually fat-free. Contains trace amounts of minerals from the original wine.

Use in vinaigrettes with a 3:1 oil-to-vinegar ratio for balanced acidity

Add a splash to pan sauces to deglaze and brighten flavors

Mix with olive oil and herbs for a quick marinade for vegetables or meat

Drizzle over cooked greens or roasted vegetables just before serving

Olive oil for vinaigrettes and dressings

Dijon mustard in marinades and sauces

Garlic and shallots for classic French flavors

Tomatoes in salads and sauces

Roasted vegetables and leafy greens

Red meats in marinades and reductions

Using too much—red wine vinegar is potent and a little goes a long way

Adding to hot dishes without allowing acid to mellow; add at the end of cooking

Expecting it to taste like red wine—the fermentation creates a sharp, sour flavor quite different from wine