We love this white wine vinegar for its sweet aroma and bright acidity. The light, bright flavor and pleasant minerality of this white wine vinegar is best highlighted in a crisp vinaigrette, or you can use to quick-pickle vegetables, as in our Herbed Egg Salad with Pickled Red Onion, inspired by a cooking lesson from Deborah Madison.

The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.

This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.

Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautfully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particuarly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. Bottle is 50cl, not 25cl as pictured in photo.

Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.

Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar, with a sweet flavor and lingering hint of raisiny must that is typical of aged sherries. Aged in 100-year-old oak barrels, the final product has the complexity of every previous batch, as well as smoky notes from the oak itself. The company—founded by renowned winemaker Fernando T. De Terry y Galarza in Spain’s Andalucia—produces its vinegar via the solera method, the same process used to blend sherries of different ages. With the flavor profile of sherry vinegar that has been aged for 25 years, Cepa Vieja is the oldest vintage available from the company. Try it combined with sweet-tart grapes in our Roasted Chicken Breasts with Grapes and Sherry Vinegar.