As an experimental cook, I rely on vinegar for inspiration, and always have a collection of different specialty vinegars in my cupboard: cider and malt, two or three wine vinegars, three levels of balsamics, Japanese rice vinegar, black (jit chang) Chinese vinegar, plus two or three fruit vinegars. Each one is a different flavour or a different strength.

White wine vinegar begins with a blend of white wines, or sometimes a single varietal. After further fermentation, it will be aged and filtered to a clear, tangy, straw-coloured liquid. The taste is distinctly acidic, and the aroma will remind you of the grape that produced it. Sprinkle it sparingly on melons or berries. Use it in salsa. Replace heavy cream or butter with a splash of white wine vinegar to balance flavours.

Commercial balsamic vinegar represents the vast majority of balsamic vinegar available in North America. There is no rule regarding aging and no restriction on woods for storage vats, so it costs less. Commercial balsamics are useful in marinades, sauces, and as a finishing drizzle for grilled meats. Wonderful with strawberries, melons, peaches.