Aging trebbiano grape musts in a series of wooden barrels yields this exquisite vinegar from the small town of Modena, Italy. It has an intoxicating aroma and pungent sweetness, and is often used simply as a flavoring, drizzled over fresh vegetables or roasted meats.
Whisk with extra virgin olive oil and toss with your favorite greens and fresh chopped vegetables, like tomatoes and cucumbers. For a change of pace, try balsamic vinegar infused with cocoa and spices.
Tossing olive oil with vinegars made from fine red and white wines is the standard dressing for fresh greens all across the Mediterranean. Wine vinegars give this simple concoction balanced acidity and fruity flavor. For a quick Italian dressing, whisk chopped garlic, chopped basil, red wine vinegar, olive oil, salt and pepper.
If you’re too busy to chop fresh herbs, and looking for a unique flavor to complement hearty dishes, try white wine vinegar infused with fresh tarragon.
Japanese and Chinese rice vinegars are made from fermented rice and often have a milder and sweeter flavor than Western vinegars. Sweetened rice vinegars are often used for flavoring rice for sushi.
For simple Asian-flavored vinaigrette, combine rice vinegar with chopped ginger and garlic. Whisk with unflavored oil and a splash of sesame oil.
Made from the fortified wine produced near the town of Jerez in the Andalusia region of southern Spain, sherry vinegars have a dark color, aromatic fragrance, and sweet, smooth flavor. Fine sherry vinegars are often aged up to 50 years.
For an easy pear and blue cheese salad, whisk sherry vinegar with olive oil, a bit of Dijon mustard, chopped parsley and a splash of walnut oil. Toss with your favorite greens and thinly sliced Anjou pears; top with crumbled blue cheese and toasted walnuts.

 

 
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