Which vinegar could I substitute? Or: How many vinegars does one kitchen need?
I have red wine, champagne, apple cider, white, balsamic, raspberry, and lemongrass vinegar. The recipe I'm in the middle of for an artichoke and fennel caponata calls for white wine vinegar.
If you were in my kitchen, would you substitute the champagne vinegar for the white wine or one of the others? I ain't nohow gonna go out and get yet another vinegar!