Wine vinegar is either made from red or white. With an acidity of 6%, our Red Wine Vinegar is blended from the finest red wines. It’s then aged slowly in oak barrels, without added sulfites, producing a full-bodied vinegar with exceptional flavor. The wine is converted to vinegar using a slow, natural fermentation. The finished product is a premium, natural, barrel-aged vinegar with a robust flavor. Cooks use vinegar for many purposes such as; pickling, deglazing pans, marinating meats, making sauces, and are found in certain desserts. Red wine vinegar is commonly used in the Mediterranean countries, being a common staple in most French homes. There are several different qualities of red wine vinegar. The longer the wine vinegar matures, the better it is. White wine vinegar is a moderately tangy vinegar that French cooks use to make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It’s also an excellent base for homemade fruit or herb vinegar.