My Go-To Vinegars and What I Use Them For (part 2)

and a delicious new apple variety hits the shelves

May 31, 2025

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Last week, I wrote about vinegar and why I think it’s such a brilliant ingredient in cooking. I have a whole shelf of different vinegars, each with their own particular uses. Today I’m sharing a few of my favourites and how I like to use them.

Sherry vinegar

Sherry vinegar is smooth, slightly sweet, and full of depth with a nutty edge. I use it in vinaigrettes, pan sauces, stews, and anything Spanish, like gazpacho.

My current favourite vinegar of all time is Edmond Fallot Vinaigre de Vin de Xérès. This independent Burgundian family has been making incredible mustard since 1840. Vinaigre de Vin de Xérès is produced in the Jerez region of Andalusia, Spain.

I reserve this for salads where there aren’t many strong flavours to compete with it. Where it IS the flavour component. The French shop in Gardens Centre stocks it otherwise, I buy it whenever I find it.

Red wine vinegar

Red wine vinegar is sharp and full of character, with a hint of fruitiness. I use it in vinaigrettes, Greek salads, pickled onions, and to brighten up braised meat.

It is the workhorse in my kitchen, and I am a little less fussy here and buy in bulk whenever I can. I generally prefer Italian red wine vinegars. I currently don’t have one favourite, but I enjoy the blood orange red wine vinegar I bought at Adriatic (4th from the right).

Balsamic

Balsamic vinegar is rich and slightly sweet with a syrupy texture, especially if aged. I use it on roasted vegetables (especially on roasted tomatoes), some salads, or added to bolognese or ragu.

For balsamic to be the real deal, it needs to come from Modena in Italy, where it’s aged in oak barrels for depth and richness. Here you can play around with options depending on your budget.

You can read all about my trip to Emilia-Romagna in Italy and a visit to a balsamic cellar in Modena.

I love this Giusti brand of balsamic, and I still have a few drops from the bottle I picked up on my last trip to Italy. It is available locally at Giovanni’s (and other delis). For a South African-produced, balsamic-style, I have a bottle of Rozendal Essentia, which is delicious.

I adore these two vinegars from Rozendal and always keep them in my house:

WHAT IS BOTANICAL VINEGAR?
Balsamic style vinegars infused with a selection of fresh or dried botanicals chosen for either their culinary or health enhancing properties.

Rozendal Hibiscus botanical vinegar

‘A vinegar dedicated to the love of flowers in all their forms. Balsamic vinegar infused with hibiscus, rosehip, elderflower and vanilla.’

I picked up this Omed rosé vinegar from Wild Peacock Deli in Stellenbosch this week and instantly fell in love with it. It’s on the sweet side, but it works well on its own or with very little olive oil. They also stock Rozendal vinegars.

The Olmeda vinagre de Jerez is also very good.

Rozendal botanical Green Tea vinegar is so unique and interesting.

‘Inspired by Kombucha, this vinegar is a venerable mix of all things healthy. Balsamic vinegar infused with green tea, carob, lavender, bay leaf, kelp & chilli.’

You can add this to sparkling water to create a healthy tonic.

There are several other vinegars to have in your pantry for specific uses:

White wine vinegar is mild with a gentle, floral note. I use it in light dressings, seafood dishes, and sauces like hollandaise, where a softer acidity works best. Once again, I don’t have a favourite and often buy the Woolworths branded one.

Black vinegar is dark, mellow, and slightly smoky with a malty richness. I use it in dumpling sauces, stir-fried noodles, and anything that needs a bit of umami depth. I am loving experimenting with this vinegar at the moment, which I bought from my local Asian supermarket.

Rice vinegar is mild and slightly sweet, with a softer acidity than most vinegars. I use it for sushi rice, slaws & asian salads, quick pickles, and light, fresh dressings.

Malt vinegar has a bold, toasty flavour with sharp acidity. I use it on fish and chips, in meat marinades, or for pickling onions and making chutneys.

Apple cider vinegar is fruity and slightly sharp with a soft sweetness. I like it in coleslaw, pulled pork marinades, chutney, and to brighten soups or braises.

I would like to mention one other vinegar that I use a lot. I have been on a healthier eating/weightloss journey for the past 2.5 years and as much as I could drink good extra virgin olive oil, one tablespoon is 119 calories. I have learned to eat less. I compensate with vinegar and this every day Salata vinegar made by the German brand Kühne is one that I enjoy sprinkled on salads. Its a seasoned vinegar with the dominient flavour being dill. I really like it. Especially since it only has 5 calories per tablespoon. Kühne make my favourite dill pickles too, and I buy both from Spar in Sea Point.

Over the years I have also enjoyed berry flavoured vinegars, and I find they work well as vinaigrette replacements.

Let me know in the comments what your favourite vinegar is.

I recently attended an immersive apple tasting hosted by Du Toit Agri at Studio H in Cape Town. The event was designed to showcase their range of apple cultivars through a guided sensory experience, complete with a scent installation and tasting table.

I fell in love with the Kissabel® Rouge apple at first sight, and first bite. This limited variety has a vibrant crimson flesh and is a dream for a food stylist. The delicious crisp texture and sweet-tart flavour with a hint of berry sealed the deal. It’s juicy without being overly sweet, and I knew straight away it would be perfect in a salad.

Fennel, apple and celery salad with walnuts and Parmesan

This is a delicious and versatile salad that pairs beautifully with grilled meat, chicken, or pork. It’s the perfect side for a braai or BBQ. You can make the dressing in advance to save time, but it’s best to serve the salad as soon as it’s made to keep the vegetables and apple crisp. The maple vinaigrette, with a touch of lemon, adds sweetness and bright acidity that brings everything together. The salty Parmesan gives a savoury contrast that balances it all.

The Kissabel® Rouge apple is available for a short period (rolling out to now) in participating major retailers. You can find out more from the Du Toit Agri Instagram.