Red wine vinegar tastes great on salads, and it can also be used to season sauces and soups. Apart from culinary uses, red wine is used as a natural remedy in medicine.
From Wikipedia: “Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today.”
Commercial vs. traditional vinegar production:
“Commercial vinegar is produced either by a fast or a slow fermentation processes. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days.”
“Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a considerable range in quality. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegars. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.”
“Vinegar is commonly used in food preparation, in particular in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar. In terms of its shelf life, vinegar's acidic nature allows it to last indefinitely without the use of refrigeration. ... White vinegar can be used as flavoring in ham and beans.”
Folk medicine and research:
“Many traditional remedies and treatments have been ascribed to vinegar over millennia and in many different cultures, although no medical uses are verified in controlled clinical trials. Some folk medicine uses have side effects that represent health risks.”
Diet and diabetes:
“Small amounts of vinegar (approximately 25 g of domestic vinegar) added to food, or taken along with a meal, were proposed in preliminary research to reduce the glycemic index of carbohydrate food for people with and without diabetes.
Some preliminary research indicates that taking vinegar with food increases satiety and reduces the amount of food consumed.”