As with wine, vinegar softens over time if unopened. Also like wine, once opened it will slowly oxidise so don't save it for best, hop into it!
Maggie uses her Red Wine Vinegar daily with salads. To give you a guide, use 4 parts extra virgin olive oil to 1 part Red Wine Vinegar. Try deglazing a pan with Red Wine Vinegar particularly after cooking liver for a quick sauce. Drizzle Red Wine Vinegar over baking vegetables. Add a dash of Red Wine Vinegar to hare, venison or goat dishes at the end of cooking, or just a little to liven up a soup or pasta
Red wine vinegar. Acidity 7%. Contains sulphites.