Red wine vinegar, yes or no

[UrbaneFox]

I have come across a recipe which calls for a spoonful of RWV, which I don't have. I have other vinegars, and fear that if I buy a bottle it will sit alongside all my other 'it was a good idea / necessary at the time but I've used it only once' items, until I see that it is well past it's best before date and must be replaced.

Is red vine vinegar a good idea?

 

[Orang Utan]

Yes. Also stock white wine, cider and sherry vinegars

 

[moose]

I advocate buying all the vinegars.

 

[Supine]

Essential for tomato salad vinaigrette. A must have item.

 

[Looby]

It’s cheap and lasts for ages.

 

[danny la rouge]

I keep a variety of vinegars.

 

[farmerbarleymow]

Just use the vinegar that pickled beetroot comes in.

 

[8ball]

I keep a variety of vinegars.

You have just gone into so many little black books with that comment.

 

[danny la rouge]

You have just gone into so many little black books with that comment.

One of them is balsamic.

 

[Saunders]

No. Don’t bother. Waste of cupboard space. I only use cider vinegar and it works in everything.
I do also have malt vinegar for chips and my old man insists on having balsamic in the house.

 

[Epona]

tbf it's not really like vinegar goes off, so if you are likely to chuck half a bottle of vinegar because you've had it for a while it is not the vinegar's fault and you should rethink your throwing stuff out habits

(I substitute white wine vinegar if I don't have red wine vinegar - yes the taste is slightly different but it is rarely enough to be a complete disaster. The ones I make sure I always have in are white wine vinegar, rice vinegar and malt vinegar - any others I won't necessarily replace right away, but I might pick up bottles of different ones if I see a good deal)

 

[nogojones]

I don't use great amounts, but I'm glad it's there when I need it.

It's vinegar, it's not like it's gonna go off.

 

[Fez909]

It's been a few years since the last vinegar/class census - maybe I need to do another?

https://www.urban75.net/forums/threads/number-of-different-vinegars-you-have-in-stock-as-a-measure-of-your-class.310345/

 

[Ax^]

multiple Vinegars

posh cunts

 

[Epona]

I hate this attitude that wanting to cook a varied range of meals is somehow "posh". I'm the opposite of posh and although I have to budget carefully, yes I like to cook good food, some of it even originates from other countries where they don't think cooking good and varied food is a preserve of the wealthy, imagine that.

 

[Orang Utan]

Red Wine
White Wine
Malt
Sherry
Cider
Balsamic
Japanese

7! It would be 8 but have ran out of chinkiang

 

[Ax^]

as long as you don't start saying Ramequin

you should be fine

 

[Orang Utan]

as long as you don't start saying Ramequin

you should be fine

Ramekin. Don’t be pretentious.
And a ramekin is ideal for mixing balsamic vinegar and olive oil for use as a bread dip

 

[Ax^]

man with 7-8 vinegars asking me not to be pretentious by using the word Ramequin

 

[Orang Utan]

man with 7-8 vinegars asking me not to be pretentious by using the word Ramequin

It’s only pretentious if you don’t use them. I do.

 

[Epona]

I hate this attitude that wanting to cook a varied range of meals is somehow "posh". I'm the opposite of posh and although I have to budget carefully, yes I like to cook good food, some of it even originates from other countries where they don't think cooking good and varied food is a preserve of the wealthy, imagine that.

BTW, the reason I hate it is because I think at its heart it originates from a very insidious "lumpen prole" stereotype, where the stereotype is that if you are working class you are assumed to live on bland high cholestoral stodge and are unable to cook.

 

[Ax^]

It’s only pretentious if you don’t use them. I do.

like the word ramequin

 

[Yossarian]

Red wine vinegar comes in handy as a substitute when a recipe calls for red wine but you drank it all.

 

[Orang Utan]

BTW, the reason I hate it is because I think at its heart it originates from a very insidious "lumpen prole" stereotype, where the stereotype is that if you are working class you are assumed to live on bland high cholestoral stodge and are unable to cook.

Innit, and I don’t see how a desire not to keep eating the same food all of the time as tied to any particular social group

 

[Espresso]

Seeing as you say you have other vinegars, I would say to use one of those. If the recipe calls for one spoonful of one sort of vinegar, a spoonful of a different kind of vinegar in the whole pot/plate isn't going to ruin it. It will taste slightly different, but if you've not already had this dish with the red wine vinegar, then you won't know how different it is.

However, if you're making this thing because you have eaten and the whole reason you're making it is because you thought it tasted lovely and all red wine vinegar-y, then you probably need to buy some red wine vinegar for it.

 

[Epona]

Seeing as you say you have other vinegars, I would say to use one of those. If the recipe calls for one spoonful of one sort of vinegar, a spoonful of a different kind of vinegar in the whole pot/plate isn't going to ruin it. It will taste slightly different, but if you've not already had this dish with the red wine vinegar, then you won't know how different it is.

However, if you're making this thing because you have eaten and the whole reason you're making it is because you thought it tasted lovely and all red wine vinegar-y, then you probably need to buy some red wine vinegar for it.

This really, the only recipe that immediately springs to mind where you wouldn't get away with a substitute is a French method of cooking chicken in red wine vinegar - substitutes for that will be really noticeable and white wine vinegar a bit too sharp tasting.

Obviously when making salad dressings the type of acidic ingredient you are adding makes a massive difference to the taste, but all sorts of dressings are lovely so just make a different dressing

 

[JimW]

With vinegar, it's different strokes for different folks.

 

[Saul Goodman]

With vinegar, it's different strokes for different folks.

I see what you did there.

 

[petee]

Just use the vinegar that pickled beetroot comes in.

 

[Saunders]

As we‘re talking vinegar, I’d like to say that I think balsamic vinegar is one of the most pointless, knobby things. Most of it is utter shite and even the alleged good stuff is no better than normal vinegar with a dab of good honey.