Best Red Wine Vinegar

[petef]

I normally use Progresso brand red wine vinegar in my pizza sauce, but Progresso seems a bit harsh and a bit too acidic because it does not do that well when used on salads or hoagies. I'd like to find a brand of red wine vinegar that goes well as a salad dressing and then try it in my pizza sauce.

What's your favorite brand of Red Wine Vinegar used for pizza sauce?
What's your favorite brand of Red Wine Vinegar used for salads or hoagies?

---pete---

[ERASMO]

Interesting!  I would like to try a recipe with vinegar in pizza sauce.  Could you post a recipe?

Thanks

[Ronzo]

I use Fleischmann's Organic Unfiltered Red Wine Vinegar for salads and sammiches. http://www.fleischmannsvinegar.com/Retail-Products.aspx

I do not use red wine vinegar in my pizza sauce.

[Frankie G]

I do not use RWV in pizza sauce.... 

I like two brands... four monks and Italian Kitchen.

 

[verde]

I don't use red wine vinegar for pizza, and I don't buy it any more either.  I bought a bottle of unfiltered unpasteurized red wine vinegar a couple of years back, and created a vinegar vat out of a 1 l Ernlmeyer flask with a cheesecloth cover.  Every once in a while I decant some off, and refresh with red wine.  It's honestly a lot better tasting that any of vinegars I've purchased, no doubt because I user decent wine to make it.

[Botch]

I don't use red wine vinegar for pizza, and I don't buy it any more either.  I bought a bottle of unfiltered unpasteurized red wine vinegar a couple of years back, and created a vinegar vat out of a 1 l Ernlmeyer flask with a cheesecloth cover.  Every once in a while I decant some off, and refresh with red wine.  It's honestly a lot better tasting that any of vinegars I've purchased, no doubt because I user decent wine to make it.

That's cool, I'd love to try something like that, but I'd probably forget about it like everything else... 

[petef]

Interesting!  I would like to try a recipe with vinegar in pizza sauce.  Could you post a recipe?

Thanks

      Title: NJ Pizzeria Style Pizza Sauce by pete
 Categories: pizza, Italian
      Yield: 4 Pizzas

      28 ounces    Canned Peeled San Marzano DOP Cert. Tomatoes (Cento)
       3 teaspoons Olive Oil (Bertolli Classico)
     1/2 teaspoon  Salt
     1/4 teaspoon  Basil
     1/8 teaspoon  Red Hot Pepper, finely ground
       1 teaspoons Balsamic Vinegar (Bellino)
       1 teaspoons Red Wine Vinegar (Progresso)
       1 teaspoon  White Vinegar (Heinz)
       3 Teaspoons Honey


Utensils:
   * Small Pot
   * Stick blender or Potato masher
   * Teaspoon measures; 1, 1/2, 1/4
   * Wooden spoon
  

Directions:

1.) Pour entire can of peeled tomatoes into pot. Use stick blender or potato
masher to break up the tomatoes and begin cooking down by about 25% over
med-low heat for approximately 15 to 20 minutes.

2.) Add Salt, Basil, and Red Hot Pepper. Stir well.

3.) Add the Balsamic Vinegar. Stir well and continue cooking for several minutes.

4.) Taste the sauce for acidity level (sharpness) and add the other Vinegar,
one teaspoon at a time to achieve the desired level of sharpness.

Note: The first time you attempt this recipe it will be difficult to judge
the target acidity level. You may feel it's way too acidic, but the final
taste after adding honey and cooking the pizza is what you have to judge it
by. It takes repeating this recipe & cooking pizza multiple times to acquire
the skill of tasting for "desired" acidity or sharpness.
 
5.) Add the Honey, one teaspoon at a time to take edge off the acidity
without adding too much sweetness.

6.) Continue cooking down the sauce to the desired consistency.
Total cooking time from step 1 thru step 6 will be 30 to 40 minutes.

---enjoy---

[Botch]

Pete, Cook's Illustrated just did a red wine vinegar shootout in Jan/Feb 11; the two Recommended brands were Laurent Du Clos, and Pompeian Gourmet Red Wine Vinegar, (what I use).  
They tested supermarket brands; their top favorite was O Zinfandel from France, but it didn't win by much and was over three times the cost of the Laurent.  
 
And I gotta try your sauce recipe, that sounds interesting! 

[petef]

Pete, Cook's Illustrated just did a red wine vinegar shootout in Jan/Feb 11; the two Recommended brands were Laurent Du Clos, and Pompeian Gourmet Red Wine Vinegar, (what I use).  
They tested supermarket brands; their top favorite was O Zinfandel from France, but it didn't win by much and was over three times the cost of the Laurent.  
 

THANKS!  Here's another Red Wine Vinegar taste test....
http://www.cookinglight.com/cooking-101/essential-ingredients/best-red-wine-vinegars-00400000066113/

OUR TOP PICK: Martin Pouret Vinaigre D'Orl‚ans Vin Rouge, $10 (17.7 ounces)

GREAT VALUE: Pompeian Red Wine Vinegar, $2.19 (16 ounces)

SPLURGE-WORTHY: Lucini Pinot Noir Italian Wine Vinegar, $11 (8.5 ounces)

PANTRY STAPLE: Holland House Red Wine Vinegar, $3.29 (12 ounces)

[petef]

And I gotta try your sauce recipe, that sounds interesting!  

My pizza sauce recipe posted in this thread uses 3 different types of vinegar which leaves plenty of room for experimentation. Changing the ratios of the 3 different types, the amounts, and the brands as well as the amount of sweetener can be quite interesting. I'd definitely like to hear how you make out or any changes that you feel make it better. Even if you hate the taste, I'd appreciate the feedback.

---pete---

[Pizza Pirate]

Pete

I discovered a very nice gourmet wine vinegar using lambrusco wine made in the Reggiano Region of Northern Italy. The wine vinegar is aged in oak barrels and is produced naturally over a long maturation process. It is exceptional in simple salad dressings like EVOO, vinegar and sea salt. The producer is San Giacomo and the vinegar is called Aceto di Vino.

It is very hard to find in the U.S. but I found a company known as Olive Nation located in Wilmington, MA  http://www.olivenation.com that you can source the vinegar. It comes in either 250ml ($14.99) or 500ml bottles ($19.95). While it is more expensive that general store brands like Progresso, it packs full flavor so you do not have to use alot of it. You will taste a noticeable difference in the quality of the vinegar based on their oak aging process. You will find the product listed under the section for balsamic vinegars.

  Bruce

[dmcavanagh]

Several years ago I made the sauce recipe from Peter Reinhart's "American Pie" book, a recipe which included red wine vinegar. It was the first and last time I made that sauce, did not care for it one bit. Later saw a review of the same sauce in a newspaper column, writer also did not care for the sauce. May want to reconsider the use of red wine vinegar in pizza sauce.