Ready to use
A clear glass bottle of red wine vinegar showing its deep ruby translucent color.
Shows the product in its most recognizable form — the distinctive deep red color and clarity that identifies red wine vinegar at a glance.
Vinegars
Red Wine Vinegar
Bold, tangy vinegar for vinaigrettes and marinades
Sharp and robust with a wine-y depth, red wine vinegar is the backbone of a classic vinaigrette and brightens hearty braises. Keep the bottle at room temperature.
Red wine vinegar is made by fermenting red wine until its alcohol turns to acetic acid, leaving a tangy, fruit-edged vinegar with a backbone of the wine it came from. Robust and a little tannic, it's a Mediterranean staple — the natural acid for hearty vinaigrettes, marinades for red meat, gazpacho, and pickled vegetables. It's bolder than white wine vinegar and pairs beautifully with rich, savory food.
- Measured in
- ml
- Storage
- Room Temperature
Allergens
Find it in
Types & varieties
Bright and tangy for everyday cooking.
Mellower and more complex, closer to sherry vinegar.
Carries the character of its grape.
How to use
Its assertive tang suits bold flavors — whisk it into vinaigrettes for sturdy greens, splash it into stews and braises, or use it to marinate beef and lamb.
- Vinaigrettes for bitter and sturdy greens
- Marinades for beef and lamb
- Gazpacho and cold soups
- Pickled red onions
How to store
Keep capped in a cool, dark spot; it lasts indefinitely. Sediment or a forming mother is harmless and can be strained.
Common uses
Tips & pitfalls
- Pair it with sturdy, bitter greens that can stand up to its bite.
- A splash brightens long-cooked stews and braises right before serving.
- Use it to make jewel-pink quick-pickled red onions.
- Balance its tannic edge with a little honey or olive oil in dressings.
Nutrition
Energy
79 kJ · per 100 g
Where the calories come from
Protein
0g
0% DV
Carbs
0.3g
0% DV
Fat
0g
0% DV
Fiber
0g
0% DV
Sugars
0g
of which
Sodium
8mg
0% DV
Source · USDA FoodData Central · Vinegar, red wine
View on FDC →In the shops
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Good to know
- Flavor
- Tangy, fruity, slightly tannic and robust
- Acidity
- ~6–7% acetic acid
- Made from
- Fermented red wine
- Best for
- Vinaigrettes, marinades, gazpacho, pickling
- How to store
- Cool, dark, sealed
- Shelf life
- Indefinite sealed
Substitutes
- White wine vinegar — Lighter but similar; swap 1:1.
- Sherry vinegar — Nuttier and more complex; use slightly less.
- Apple cider vinegar — Fruitier stand-in for everyday use.
Also called
vinagre de vino tinto
Appears in these dishes
Related
White Vinegar
Sharp, clean acidity for pickling, brightening, and cleaning
Balsamic Vinegar
Dark, syrupy vinegar with sweet-tart depth for glazing
Apple Cider Vinegar
Fruity, mellow vinegar for dressings, brines, and slaws
Rice Vinegar
Mild, slightly sweet vinegar for sushi rice and dressings
Chinkiang Black Vinegar
Malty, smoky aged Chinese rice vinegar with low sharpness; the tang behind dumpling dips and red-braises—stir in at the end so its mellow aroma is not boiled away.
Sherry Vinegar
Barrel-aged Spanish vinegar, nutty and rounded with raisin notes; brightens gazpacho, pan sauces, and vinaigrettes without the harsh bite of plain wine vinegar.
White Wine Vinegar
Bright, mild wine vinegar for vinaigrettes, beurre blanc, hollandaise, and quick pickles where you want acidity without the harsh bite of distilled white vinegar.
Malt Vinegar
Dark, malty barley vinegar with a robust toasty tang — the classic splash for fish and chips, chip-shop chips, and British pickled onions and chutneys.