Can you use red wine vinegar instead of cider in a dressing recipe?

You can use red wine vinegar instead of cider vinegar in a dressing recipe, but it will change the flavor profile.

Here's why:

* Acidity: Red wine vinegar is generally more acidic than cider vinegar. This can make the dressing more tart and tangy.

* Flavor: Red wine vinegar has a more complex, fruity flavor with notes of red berries and sometimes a hint of oak. Cider vinegar has a sweeter, more mellow apple flavor.

When to use red wine vinegar instead of cider vinegar:

* For a bolder, tangier dressing: If you want a dressing with a more pronounced acidity and a richer, more complex flavor, red wine vinegar is a good choice.

* In dishes with stronger flavors: Red wine vinegar pairs well with strong flavors like roasted vegetables, grilled meats, and cheeses.

* For a vinaigrette with a more sophisticated taste: Red wine vinegar adds a refined touch to vinaigrettes.

When to use cider vinegar instead of red wine vinegar:

* For a milder, sweeter dressing: If you prefer a dressing that's less acidic and has a more mellow flavor, cider vinegar is a better choice.

* In dishes with delicate flavors: Cider vinegar works well with lighter flavors like salads with fresh greens, fruits, and seafood.

* For a dressing with a more casual, homey feel: Cider vinegar gives dressings a friendly, approachable quality.

Adjusting the recipe:

* Start with less red wine vinegar: Since it's more acidic, you might want to start with less red wine vinegar than the recipe calls for and adjust to taste.

* Add a touch of sweetness: You might need to add a bit more sugar or honey to balance the acidity of red wine vinegar.

Ultimately, the best way to decide whether to use red wine vinegar or cider vinegar is to consider the specific flavor profile you want to achieve in your dressing and the other ingredients in the recipe.