vinegar

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vin·e·gar

(vin'ĕ-găr),
Impure dilute acetic acid, made from wine, cider, malt, etc.
Synonym(s): acetum
[Fr. vinaigre, fr. vin, wine, + aigre, sour]

vin·e·gar

(vin'ĕ-găr)
Impure dilute acetic acid, made from fermented wine, cider, or malt.
[Fr. vinaigre, fr. vin, wine, + aigre, sour]

vinegar

a dilute, impure acetic acid, made from beer or wine.

vin·e·gar

(vin'ĕ-găr)
Impure dilute acetic acid, made from wine, cider, malt, etc.
Synonym(s): acetum.
[Fr. vinaigre, fr. vin, wine, + aigre, sour]

vinegar (as a solvent),

n a warm, dilute solution of household vinegar; used as a substitute for acetic acid to dissolve accumulated dental calculus from a removable dental prosthesis.
References in periodicals archive ?
Whisk together the olive oil and red wine vinegar and pour over the tomatoes.
Combine the mint, capers, red wine vinegar and olive oil with lemon juice to make a dressing.
Transfer to a paper towel-lined sheet pan to drain, In a medium bowl, toss the eggplant with red wine vinegar.
Place the red wine in a pan, bring to the boil and cook for one minute to burn off the alcohol, then add the stock, juniper berries and red wine vinegar and simmer rapidly until you are left with about a quarter to one third of the original volume.
Due to popular demand, the product line has been expanded to include four different flavors: Original Italian Style Red Wine Vinegar, Savory Herb Italian, Italian Style White Wine Vinegar, and Old World Red Wine Vinegar dressings.
diameter) beets, about 1 1/2 pounds total, untrimmed 1 1/2 cups water 1/4 cup red wine vinegar 2 tablespoons sugar
Similarly, the Tri-Color Cappelletti and Parmesan Vinaigrette offers the same colorful pasta, but includes a robust dressing made from red wine vinegar, Parmesan-Romano cheese blend, sun-dried tomatoes, diced red and green bell peppers, onion and garlic.
Finish with 2-3 drops of red wine vinegar and add any juices from the resting meat.
Chutney ingredients 850g black bursa figs, chopped 400g dried figs, chopped 3 large red onions, finely chopped 3 medium Bramley apples 40g fresh root ginger, cut into fine matchsticks 2tsp ground allspice A pinch dried chilli flakes 2tsp finely grated lemon zest 700g demerara sugar 2tsp salt 800ml red wine vinegar 2tsp ground black pepper toasties (serves 4) 40g unsalted butter 8 slices sourdough bread 150g brie, sliced A handful of watercress 4tbsp fig chutney Method For the chutney.
2 shallots, finely sliced,1 clove garlic, crushed, 10 capers, 1 red chilli, finely chopped, 30ml/1fl oz olive oil, 1 tbsp sherry vinegar or red wine vinegar, 15g/'oz flatleaf parsley, chopped, 1 tin chopped tomatoes, 2 eggs, preferably free-range, 1oz/30g sliced chorizo, optional, sprig of chevril
To serve six people, take three large red peppers, three large yellow peppers, 200g (70z) rocket, 150g (5oz) pitted olives, 1 tbsp finely chopped flat leaf parsley, 1 small red chilli, deseeded and finely chopped, a little extra virgin olive oil, four garlic cloves, peeled and thinly sliced and 1 tbsp red wine vinegar.
BLUE CHEESE DRESSING: Mix 1/2 cup sour cream OR mayonnaise with 3 OR 4 tablespoons buttermilk and 2 teaspoons white OR red wine vinegar until smooth.