If a recipe doesn't specify the type of vinegar, is there a standard type implied?

If a recipe asks for "vinegar", a standard type is implied, namely white vinegar. There certainly are more vinegars than just the white and the cider one (white wine or balsamic are also often used).

However, cultural differences can play a role. I've found on wikipedia that English people put malt vinegar on their fish 'n' chips. If you would see a recipe for fish 'n' chips that calls for "vinegar", my guess is that malt vinegar is meant. I'm sure there are other cultures which use other vinegars as standard. You can always ask some people in your environment. If they all agree, you can assume that's your standard vinegar.

I don't think there is any “standard” type of vinegar worlwide. In recipes for French dishes, an unspecified vinegar can be assumed to be a red wine vinegar. Mien seems to have a different opinion, so I'd say it's pretty much a cultural issue.

I am not a chef, so for me it comes down to personal preference. I love using vinegar, but like regular wine you really should pare it with what you are cooking. Yes it could be a regional thing, but again for me it comes down to simple choices.

1. If you don’t want to add flavor you just want the punch or enhancing other flavors - Plain white (I use rice wine vinegar in my Pot Roast)

2. If you want to add flavor;

   • Red, dark & heavy sauces – Red wine vinegar
   • Light & white sauces- Plain white, White wine, Sherry, Champaign etc.
   • Pasta and regular salads- Any of the above including Balsamic & Apple Cider
   • Fruit- Balsamic reduce with a little sugar added (Yummy!)

It is really important to pick a good brand for Pasta and Regular salads since they won’t cook out. If you don’t think there is a difference I challenge you to do a taste test. Start with the good one and compare to a cheap one. Also watch out for artificially flavored vinegars, the flavor does not cook down or blend at all. That is my two cents for ya.

The American Standard is White Vinegar when your recipe does not specify. That is the official word on it from a chef.

When I was growing up in the 70’s, mom and grandma only had one kind of vinegar they cooked with, which was red wine vinegar. That was “vinegar” back in the dark days before new flavors from around the world started easing into our pantries. My guess, if it’s a recipe out of a family cookbook in the northeastern or Midwest US, that’s what they are talking about. And not knowing better, I will try balsamic in that case.