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Acidity: 5-6%, Flavor: Fruity and tart, Suitable: Salad dressings, marinades, chutneys.

Acidity: 6%, Flavor: Sweet and complex, Suitable: Glazes, reductions, salad dressing with olive oil.

Acidity: 6-7%, Flavor: Varies from fruity to robust, Suitable: Vinaigrettes, sauces, and marinades.

Acidity: 4-5%, Flavor: Mild and slightly sweet, Suitable: Asian cuisine, salad dressings, dipping sauces.

Acidity: 5-7%, Flavor: Sharp and pungent, Suitable: Pickling, cleaning, and some marinades.

Acidity: 7-8%, Flavor: Nutty and rich, Suitable: Spanish dishes, stews, and as a finishing vinegar.

Acidity: 5%, Flavor: Robust and tangy, Suitable: British-style fish and chips, pickling, and marinades.

Acidity: 6%, Flavor: Delicate and light, Suitable: Light vinaigrettes, seafood dishes, and sauces.

Acidity: 5%, Flavor: Woody and smoky, Suitable: Stir-fry, braised dishes, and as a dipping sauce.

Acidity: 5%, Flavor: Fruity and tangy with a hint of sweetness, Suitable: Fruit salads, dressings, and glazes.

Acidity: 5-6%, Flavor: Light and fruity, Suitable: Chicken dishes, seafood, and light dressings.

Acidity: 6-7%, Flavor: Bold and tangy, Suitable: Hearty salad dressings, marinades, and sauces.

Acidity: 4-5%, Flavor: Mellow sweet and tangy, Suitable: Filipino dishes, salads, and sweet and sour dishes.

Acidity: 5-6%, Flavor: Malty and slightly hoppy, Suitable: Salad dressings, marinades, and for deglazing pans.

Acidity: 5%, Flavor: Varies with herbs, Suitable: Flavoring soups, salads, and as a marinade base.

Acidity: Often 5%, Flavor: Sweet and tangy, varies by fruit, Suitable: Desserts, dressings, and glazes.

Acidity: about 4.3%, Flavor: Fruity, salty, and slightly sweet, Suitable: Japanese cuisine, dressings, and for seasoning vegetables.

Acidity: 4-5%, Flavor: Slightly sweet and tangy, Suitable: Southeast Asian dishes, dressings, and marinades.

Acidity: 5%, Flavor: Sweet and tart, Suitable: Salad dressings, drizzling over cheeses, and glazes for meats.