Substitute for Red Wine Vinegar

Red wine vinegar is wine fermented a second time, by acetic acid bacteria, so it carries the grape’s fruit and a little of its color and tannin along with the sourness. The FDA’s vinegar guidance defines wine vinegar by that double fermentation of grape juice and expects vinegars to contain at least 4 grams of acetic acid per 100 mL. Because most table vinegars sit in the same range, other vinegars swap close to one-for-one; the choice is about flavor and color.

Vinaigrettes and raw dishes

A red wine vinaigrette, Greek salad or chimichurri tastes the vinegar directly. Sherry vinegar gives the most depth and suits Spanish and Mediterranean salads. White wine vinegar is the most neutral match. For an Italian-style dressing where the reddish tint and dark fruit matter, blend white wine vinegar with a little balsamic. Lemon juice makes a softer, brighter dressing, which works for green salads and fish but changes the character.

Whatever you use, whisk the vinegar with salt first so the salt dissolves, then add the oil and taste; a sharper vinegar may need an extra spoon of oil.

Marinades, braises and sauces

In beef marinades, tomato sauces, braised red cabbage and pan sauces, heat and other flavors absorb the difference between vinegars. Cider vinegar and white wine vinegar both work at the same amount. Add vinegar early in a braise for a mellow result, or a teaspoon at the end to sharpen a finished sauce.

Pickled onions and quick pickles

Red wine vinegar turns pickled red onions bright pink. White wine or cider vinegar still pickles them, with less color; the onions themselves supply some pink. For refrigerator pickles any of the vinegars above work.

When not to substitute

For shelf-stable canned pickles, follow a tested recipe and use vinegar labelled at least 5% acidity; South Dakota State University Extension warns that weaker vinegar may not make a safe product. Do not dilute vinegar or replace it with lemon juice in a canning recipe unless the recipe lists that option.

Recipes built on red wine vinegar’s color and grape flavor, such as the Lyon dish poulet au vinaigre or a classic red wine vinaigrette for steak salad, lose their identity with cider vinegar or lemon.

Common mistakes

• Swapping balsamic one-for-one. Its sugar and body make dressings sweet and heavy.
• Using distilled white vinegar in a salad. It is harsh and flavorless; save it for pickling and cleaning.
• Ignoring the label strength. Some sherry and specialty vinegars are noticeably stronger, so a full measure can overpower.
• Adding red wine for acidity. Wine contributes fruit and color, not enough sourness.