Red wine vinegar is a vinegar made from red wine which has been fermented for several months in wooden barrels. The final product contains no alcohol. It varies in colour from light red to a deep crimson, this depends on what kind of wine used. It is a common ingredient in salad dressing and sauces. Red wine vinegar can also be used as a marinade or a glaze for meats like beef and chicken.
Red wine vinegar substitute
When replacing vinegar in a recipe it is important to only add a little portion at a time and to check how it affects the taste of the dish. This is because the potency of each vinegar can vary.
- Wine vinegar/Apple cider vinegar – Both of these kinds of vinegar can be used to replace red wine vinegar. They have similar tastes but they won’t affect the colour of the dish.
- Balsamic vinegar – Is sweet, less acidic and has a more complex taste than red wine vinegar. It is usually more expensive too! It’s best used as a replacement in small amounts like in salad dressing.
- Lemon juice – lemon juice is a good option when you are in a pinch it adds acidic properties to the recipe
Red wine vinegar nutritional value
A mother of vinegar is the culture of beneficial bacteria that encourages fermentation of the vinegar. The idea of it isn’t too nice but it’s not harmful and it has a lot of beneficial qualities! If you want to reap the benefits of vinegar with a mother you should look for raw (Unheated) and unfiltered.
Red wine vinegar contains good amounts of iron, magnesium and phosphorus. Per 100g of red wine vinegar there are about 19 calories and it is completely gluten-free.
There are some claims that vinegar can help balance the Ph level of your stomach. This could benefit people who regularly get heartburn and indigestion. Another interesting quality of red wine vinegar is that it may decrease the rate of sugar being absorbed in your body