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Years ago, I stocked only one kind of vinegar – the cheap variety that’s better suited for cleaning than cooking! Besides, I hardly ever cooked with vinegar. But when I got into sophisticated cooking, creating recipes from all parts of the world, I learnt there are many varieties of vinegar that act differently on different foods. Today, you’ll find at least 5 kinds in my kitchen.

Over the years, I’ve come to realize that there’s a world of difference between the results you get with good vinegar and a not so good one. Of the ones I use, there is one that I stick to while making vinaigrettes and emulsion sauces — the white wine vinegar from De Nigris, called Aceto Di Vino Bianco.

The De Nigris brand been producing all the most typical wine vinegars for over three generations. This white wine vinegar is the aged variety and has moderately tangy and a complex but mellow flavour. Its inferior counterparts are cheaper and have a sharp tartness. This vinegar is bright and clear, and packaged in a beautiful bottle. Its acidity of 6% is in the moderate category; 7% and above becomes too harsh.

How to use it

White wine vinegar does well in vinaigrettes, marinades, soups, stews, homemade herb vinegars, and butter sauces like Hollandaise and Béarnaise. French cooks mostly use red and white wine vinegars. Depending on the recipe, a traditional dry white wine works well in most. I have even made non-alcoholic risotto using this vinegar and the result was fabulous! Vinegars store indefinitely at a cool temperature. I store mine in the refrigerator.

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