By Nigella Lawson
This is a sour liquid comprising a dilute solution of acetic acid. It is obtained by the natural fermentation of red wine. It ranges in colour from pale pink to maroon, depending on which wine is used. Good-quality red wine vinegar has a pronounced tangy, rounded taste and is aged for several months in wooden barrels; cheaper varieties with a sharp, tart taste are produced quickly by brewing red wine with vinegar-soaked beechwood shavings.
Salade Niçoise
Pappardelle with slow-cooked beef and mushrooms
Barbecued sirloin with chimichurri sauce
Icelandic breaded lamb chops with spiced red cabbage
Salt-crusted sea bass with runner bean salad
Souvlakia with tzatziki
Tuna bean salad
Sweetcorn fritters with homemade ketchup
Baby aubergines with oregano and red onions
Winter salad
Crisp winter slaw
Panzanella
Panzanella (Tuscan tomato and bread salad)
Make-ahead red cabbage
Marinated beetroot
Onion marmalade
Cheap vinegar, produced from inferior red wine, will give poor results to your finished dish. Buy good quality, aromatic vinegar with a complex flavour. The label will often specify which type of wine has been used.
Red wine vinegar will keep in a dry cupboard almost indefinitely, and will mature as it keeps.
Use red wine vinegar in salad dressings, marinades, pickles, and sweet-and-sour dishes containing red cabbage, calf’s liver or red meat.
Article by Sejal Sukhadwala
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