Know your vinegars?

Sherry (wine) vinagar is a sweeter vinagar similar to red wine vinagar, just add a pinch of sugar or better yet, honey. The rice vinagar will do also with a sweetner.

Sherry vinegar, aged for years until it's mellow, usually is found in gourmet stores and large supermarkets.

It's generally OK to substitute one vinegar for another, especially in small quantities when its role is to brighten and heighten a dish's flavor. That said, here are guidelines for substitutions:

Adjust the amount of vinegar, depending on the types involved. Wine-based (red, white, champagne, sherry) and cider vinegars usually are more acidic than milder rice wine vinegar. You may need more or less vinegar than is called for in the recipe, depending on which one is being replaced. And the more acidic vinegars are more likely to turn green vegetables a drab color, so either add them in at the very last minute or use rice wine vinegar instead.

Consider color. Sherry and balsamic vinegars are brown, so remember that they can distinctly tint light-colored food, such as pasta or poultry.

Consider taste. Balsamic vinegar is already somewhat sweet. To sweeten up your substitute vinegar, add a pinch of sugar.

Oh man I wish I knew..I barely got into using vinegars..I hate hate hate it..but it does taste good in some recipes..I would google ''different types of vinegars" I'm sure you will get your answer..