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Listed below are some vinegar types used in Finnish cooking and in the recipes of this site.
See also:
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White wine vinegar
Light-coloured vinegar made from white wine.
Acidity about 6 %.
Tarragon vinegar is white wine vinegar flavoured by steeping fresh tarragon in it.
Champagne vinegar is a light-coloured vinegar made from champagne.
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Red wine vinegar
Red-coloured vinegar made from red wine.
Acidity about 6 %.
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Spirit vinegar
Colourless vinegar with a strong and clean, bitterly fresh aroma. Finnish spirit vinegar is a natural product made by fermenting spirits distilled from barley.
Spirit vinegar has a higher acidity than wine vinegar and is mainly used in pickling.
Acidity about 10 %.
Important note: in most recipes of this site using spirit vinegar, it cannot be replaced with regular wine vinegars because of their notably different, winey flavour and lower level of acidity,
the latter resulting in shortened shelf life and quicker spoilage of vinegar pickled and/or preserved food preparations.
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Apple wine vinegar
Golden-yellow, mellow and fruity vinegar made from apple wine. It has a stronger flavour than regular vinegar. Do not substitute with apple cider vinegar, which is harsher in taste.
Acidity about 5 - 6 %.
Honey-apple wine vinegar is apple wine vinegar with added honey, making it taste slightly sweet.
Acidity about 5 %.
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Balsamic vinegar
King of vinegars, the dark brownish-red Italian balsamic vinegar — aceto balsamico — is made from reduced white grape juice aged in wood barrels.
It has a mellow and aromatic fruity taste.
Use the best quality balsamic vinegar you can afford.
Acidity about 6 %.
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Rice vinegar
Mild light-coloured vinegar made from fermented rice and used mainly in Japanese or Chinese cooking.
Acidity about 5 %.
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