According to ancient lore, when Hannibal crossed the Alps, it was vinegar which helped pave the way. Big boulders on his path were heated and then doused with vinegar. This cracked and crumbled the big rocks, opening up the trail.

Vinegar is usually and most familiarly made with wine, but can also be made from molasses, sorghum, fruits, coconut, honey, beer, maple syrup, beets, malt and grains.

Wine vinegars:

Vinegar, literally sour wine (after the French vin - wine and aigre - sour), may have been discovered by accident, but has continued to be produced and perfected for centuries. Although early methods of production were quite primitive, the French found a more sophisticated method for producing quality vinegar. Wine was left to age in wooden casks for up to six months, slowly turning into vinegar. It was then filtered into other casks and left to mature for months or even years. This became known as the Orleans method in 1394 after the place where the technique was perfected along the Loire river valley. Champagne vinegar is another kind of wine vinegar, and actually has no bubbles. It is made from still white wine using the same two kinds of grapes that are used to make Champagne - Chardonnay or Pinot Noir. A classic ingredient in most vinaigrette, wine vinegar can also be used in marinades, pan sauces or to finish off a soup or stew with a tangy kick.

Balsamic vinegars:

Hailing from the Emilia-Romano region of Italy, Balsamic vinegar is probably the most famous of the cooking vinegars. Dark brown in color with a rich sweet-sour flavor, it is made from white Trebbiano grapes and aged in wooden barrels from a few years to over 100 years. True Italian balsamic vinegar must be aged at least 12 years to receive the title of aceto balsamico tradizionale from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena. Use these delicious vinegars in vinaigrettes, marinades and to drizzle over meat or soup after cooking. The oldest of these aged vinegars eventually become a thick, syrupy liquid. It is best to showcase them on their own, rather than in cooking, for heat will destroy the rich flavor. For the perfect end to a meal Italian-style, drizzle the rich vinegar over a bowl of fresh strawberries.