Sherry vinegar and champagne vinegar are definitely the most under- used vinegars. Prefer a good sherry vinegar to a lot of good balsamics. Chinese black vinegar is also nice for some applications.

Different vinegars are good for different purposes. My usual standard is cider vinegar, but I use white vinegar for cleaning, red wine vinegar or balsamic for salad dressings, Chinese red wine vinegar for Asian dipping sauces (like for potstickers or Dim Sum), Chinese black vinegar for stir fries, malt vinegar for potatoes (usually fries, but sometimes home fries). That's what I can think of off the top of my head, but different flavors work better for different purposes.

pickle some shallots in sherry vinegar - yum!!

Anonymous wrote:I could no sooner choose my favourite vinegar than I could choose my favourite child.

That's how I feel.

Oooh I don't have sherry vinegar at the moment.

Love all vinegar - sherry vinegar for gazpacho (mouth just watered) is a fav as is a nice red wine vinegar (mouth watered again).

Champagne - don't have a specific brand suggestion but I use in lieu of white wine vinegar.

I could no sooner choose my favourite vinegar than I could choose my favourite child.

I love vinegar. I need new suggestions.