Vinegar is a liquid made by fermenting ethanol to create acetic acid. Acetic acid is what gives vinegar its characteristically sour flavor. Vinegar has a wide variety of uses from those that are food-related, such as salad dressings, to those that are cleaning-related. It is also excellent for preserving vegetables; pickles, for example, are made from cucumbers preserved in a mix of vinegar, dill, and other herbs and spices.

Vinegar, generally, can be made from any liquid that contains alcohol, including beer, wine, apple cider, or fruit. There are many different types of vinegars, including balsamic vinegar, white vinegar, distilled vinegar, rice vinegar, and apple cider vinegar. Probably the most common type of vinegar however is wine vinegar . Wine vinegar can be made from red wine, white wine, sherry, sparkling wine (or champagne), or fruit wines.

Depending on the producer and the quality of the wine, there can be a wide range in its flavor, however, wine vinegar generally has a complex, mellow, flavor that is less acidic than other vinegars. Vinegars, generally, can have an acetic acid content of 5 to 18%, and wine vinegar is generally in the 5 to 10% range.

Homemade wine vinegar, which is relatively easy to make, is generally found to have a richer, more delicate flavor than commercially-made wine vinegars. If left in a warm place, a bottle of wine will ferment naturally. To make a small portion of wine vinegar, simply leave an open, 3/4-filled bottle of wine in a warm place for several weeks.

If you'd like to make a larger batch of wine vinegar, pour a quart of wine and a cup of vinegar into a large glass jug. Keep the container covered, except for a half hour airing session each day. Within several weeks, a bacteria culture called a "mother" will settle to the bottom of the jug, and the wine vinegar above it will be ready for use. The "mother" can be reused for each batch of vinegar you'd like to make; simply add more wine and let the fermentation take place.

Whether you've made your own wine vinegar or have a store-bought bottle, you can enhance the flavor by steeping herbs or spices in the vinegar. In these aromatic vinegars, you can leave the additions in the bottle, filtering them out as you use the vinegar. Fruits like raspberries can make delicious additions to any wine vinegar.

Wine vinegar is also wonderful in sauces. An Italian sauce that dates back to the Middle Ages, called "agliata," or garlic sauce, is made from six cloves of garlic, an ounce of bread, and 3/4 cup red wine vinegar. To make the sauce, throw all three ingredients into a food processor and grind them together. The sauce is delicious with pasta, meat, or fish.