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It is intriguing to think that in today’s computerized, sophisticated world, we’re still using one product which was discovered - quite by chance - more than 10,000 years ago.

Vinegar. Simplicity itself (though its manufacture today is anything but.) The French said it succinctly: vinaigre - meaning sour wine. That is its origin, the discovery that a cask of wine gone past its time had turned to a wonderful new product. Through the centuries vinegar has been produced from many other materials including molasses, sorghum, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. But the principle remains unchanged - fermentation of natural sugars to alcohol and then secondary fermentation to vinegar.

The ancients were quick to find the remarkable versatility of vinegar. The Babylonians used it as a preservative and as a condiment and it was they who began flavoring it with herbs. Roman legionnaires used it as a beverage. Cleopatra demonstrated its solvent property by dissolving precious pearls in it to win a wager that she could consume a fortune in a single meal. Hippocrates extolled its medicinal qualities and, indeed, it was probably one of our earliest remedies. Biblical references show how it was much used for its soothing and healing properties. And when Hannibal crossed the Alps, it was vinegar which helped pave the way. Obstructive boulders were heated and doused with vinegar, which cracked and crumbled them.

As recently as World War I, vinegar was being used to treat wounds. And today it is recommended for treatment of rashes, bites and other minor ailments when camping.

How is Vinegar Made?

Vinegar is made by two distinct biochemical processes, both the result of the action of microorganisms. The first process is brought about by the action of yeasts, which change natural sugars to alcohol under controlled conditions. This is called the alcoholic fermentation. The second process results from the action of a group of bacteria  ( “Acetobacter” ) upon the alcohol portion, converting it to acid. This is the acetic, or acid fermentation that forms vinegar. Proper bacterial cultures are important; timing is important; and fermentation should be carefully controlled.

Vinegar can be made from any fruit, or from any material containing sugar. The following recognized varieties of vinegar are classified according to material from which they are made and method of manufacturing: Vinegar made from the two-fold fermentation of the juices of various fruits. Apple juice is most commonly used, but other notable fruits, such as grapes, peaches and berries are very satisfactory. Labels will describe starting materials, such as “apple cider vinegar,” or “wine vinegar” or "rice wine vinegar.”

• Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose.
  
• Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses.
  
• Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.

If you attempt to make vinegar at home, we are sure you’ll develop an appreciation for the difficulty of this ancient art: Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don’t pickle or can with it.

What is “Mother”?

“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming mother while sitting on the grocery store shelf.

After opening, you may notice mother beginning to form. Vinegar containing mother is not harmful or spoiled. Just remove the sustance by filtering and continue to enjoy the product.

How long does vinegar last?

The Vinegar Institute conducted studies to find out. It confirmed that its shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used with confidence.

What are Specialty Vinegars?

Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Specialty vinegars are favorites in the gourmet market.

Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon - but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings.

Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.

Some popular specialty vinegars currently on the market include:

Balsamic Vinegar

How the traditional Balsamic Vinegar of Modena, Italy is made:

Modena’s Balsamic vinegar is traditionally made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This traditional vinegar is made from the cooked grape “must” matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The color is dark brown, but full of warm light. The fragrance is distinct, complex, sharp and unmistakeably but pleasantly acid. The flavor is traditional and inimitably sweet and sour in perfect proportion.

Production of traditional Balsamic vinegar is governed by the quasi-governmental Consortium of Producers of the Traditional Balsamic Vinegar of Modena (Consorzio Tra Produttori Dell’aceto Balsamico Tradizionale Di Modena). Products produced under their supervision come with a seal from the Consorzio ensuring they have met stringent standards in a blind-tasting by five experts.

Nontraditional or commercial Balsamic: the vast majority of Balsamic Vinegar available in the U.S. including vinegar imported from Modena, is commercial vinegar. The production of traditional Balsamic Vinegar is very labor intensive and time consuming. Therefore, it is very expensive and available in limited quantities. Commercial Balsamic Vinegar is not subject to geographical and technological restrictions of traditional vinegar. There is no rule regarding how long the commercial product should be aged, and there is no restriction on the material from which the storage vats are to be made. Therefore, it constitutes a more economical alternative to the traditional product. Commercial products are of high quality and suitable for use in marinades, vinaigrette dressings and in making pan sauces.

Uses: Salad dressings, sauces and gravies benefit from the addition of balsamic vinegar. Sprinkle on cooked meats to add flavor and aroma; season salad greens, strawberries, peaches and melons; use as an ingredient in your favorite salad dressing. See the Recipes page of our website for ideas on how to use balsamic vinegar.

Malt Vinegar

Malt vinegar is an aged and filtered product obtained from the acetous fermentation of distilled infusion of malt and is a good example of vinegar originating from cereals. Malt is the result of grain softened by steeping in water and allowed to germinate. Germination causes the natural enzymes in the grain to become active and help digest the starch present in the grain. The starch is converted into sugars prior to fermentation. Malt has a distinctive flavor that contributes to the flavor of malt vinegar and brewed beverages such as beer.

Uses: Malt vinegar is popular for pickling, especially walnut pickles. It is most famous as the companion to fish and chips. Any English recipe calling for vinegar typically uses malt vinegar unless otherwise noted. There are recipes using malt vinegar on the Recipe page.

Raspberry Red Wine Vinegar

Natural raspberry flavor is added to red wine vinegar which is the aged and filtered product obtained from the acetous fermentation of select red wine. Raspberry Red Wine Vinegar has a characteristic dark red color and a piquant, yet delicate raspberry flavor.

Uses: Sprinkle raspberry vinegar on fruit salads; use as a marinade or basting sauce for meats; use as an ingredient in your favorite salad dressing, or use by itself on salads or cooked vegetables.

Rice Vinegar

Rice or Rice Wine Vinegar is the aged and filtered product obtained from the acetous fermentation of sugars derived from rice. Rice vinegar is excellent for flavoring with herbs, spices and fruits due to its mild flavor. It is light in color and has a clean, delicate flavor. Widely used in Asian dishes, rice vinegar is popular because it does not significantly alter the appearance of the food.

Uses: Dash over salads, add to a quick stir fry dish with ginger or liven up vegetables and fruits.

White Wine Vinegar

White Wine Vinegar is the aged and filtered product obtained through the acetous fermentation of a selected blend of white wines. It is clear and pale gold, almost colorless. The taste is distinctly acidic, and the aroma reminiscent of the wine from which it comes.

Uses: White Wine Vinegar can be used to bring out the sweetness in strawberries and melons, add a twist to spicy salsas and marinades and wake up the flavor of sauces and glazes. This product is perfect for today’s lighter cooking style -- replace heavy cream or butter with a splash of white wine vinegar to balance flavors without adding fat. The tart, tangy taste also reduces the need for salt. See our Recipes page for ideas on how to use white wine vinegar.

Other Specialty Vinegars

Coconut and Cane Vinegars are common in India, the Phillipines and Indonesia.

Date Vinegar is popular in the Middle East.

Real Lemonade Makes 8 servings six and two-thirds cups cold water, divided use one-half cup sugar one cup lemon juice eight lemon slices for garnish Combine two-thirds cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar. Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.

Something magical happens when you combine sugar, water and lemon juice – the result is a tangy mixture of unadulterated ingredients that offers a refreshing substitute for sodas. Despite these unassuming, simple ingredients, old-fashioned lemonade can be the ultimate thirst quencher on a hot summer's day.

Squeezing a few lemons and boiling a pot of sugar water are the only requirements to preparing a pitcher of fresh lemonade. If you are monitoring sugar intake, making lemonade from scratch provides the flexibility to add as little or as much according to your preference. Preparing your own lemonade also allows for flavor experimentation. Add a splash of seltzer water, a dash of spice, your favorite libation, or a variety of fruits. A lemon’s acidity provides an exceptional partner for countless additions.

The most flavorful lemonade starts with fresh ingredients. This is especially true regarding the lemon juice. If fresh lemons are unavailable, frozen juice provides a suitable substitute. Avoid reconstituted varieties, however; their flavor scarcely resembles fresh lemons.

When buying lemons, choose those that feel heavy for their size, as they yield the most juice. (Six medium-sized lemons provide about one cup juice.) Select fruit that is smooth, bright yellow, and firm, but not hard (this indicates a thick rind and will make juicing a chore). Skin should be free of blemishes and any tinge of green. Lemons can be purchased in advance because they have a long shelf life. Those that are stored in the refrigerator wrapped in a plastic bag will keep for up to one month. At room temperature, lemons retain their freshness for at least one week.

Juicing lemons can be done either manually with a fluted reamer, a hand held tool that helps to separate the juice from the pulp of citrus fruits, or with an electronic juicer. The manual method requires more elbow grease, but it is as effective as using a machine. Like all citrus, lemons release the greatest amount of juice at room temperature, so it is worth your while to warm them if necessary. To do so, immerse the chilled fruit in a bowl of hot water for a few minutes or microwave them on low power for short intervals. Rolling the fruit firmly against a hard surface before squeezing also helps to extract more juice.

"Unlike many commercial beverages such as soda or juice cocktails, lemonade has an exceptional ability to quench thirst," explains Bruce Mattel, Associate Professor in Culinary Arts at The Culinary Institute of America. In addition, remarks Chef Mattel, "Lemonade is an ideal beverage to serve with foods that have a considerable amount of fat because the acid in the lemon helps to cleanse the palate."

Variations:

Raspberry Lemonade:
Omit the lemon slices. Add one-third cup of raspberry puree and 24 fresh raspberries for garnish. To make the raspberry puree, push fresh or thawed frozen raspberries through a wire-mesh strainer into a small bowl. You’ll need about 1 cup of berries to make one-third cup puree. Add the puree to the sugar-water mixture in Step 2, along with the lemon juice and 6 cups of remaining cold water. Garnish each glass of lemonade with 3 fresh raspberries

Ginger Lemonade:
Omit the lemon slices. Add a three-quarters inch piece of ginger (sliced) and 8 thin slices of ginger for garnish. To make the lemonade: Combine two-thirds cup water, the sugar and the sliced three-quarters inch piece of ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices. Combine the ginger sugar water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice with a fresh ginger slice.

Nutrition analysis per serving: 60 calories, 0g protein, 15g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.