This wonderful, slightly sweet vinegar enhances a great variety of dishes.
One of a number of different kinds of vinegar I use for just the right touch in a variety of recipes.
Not being an imbiber, I go for the cooking wine available in most grocery stores. While this may seem unacceptable to many, I find the results are wonderful, taste-wise, and that's all that matters to me.
While I don't use a lot of Rice Vinegar, it enhances those dishes in which it is used. You can substitute White Wine Vinegar for a very close approximation.
While I don't use this often, it is an excellent element of Asian sauces and marinades; also certain cream sauces.
We use a number of cooking wines, sold at grocery stores exclusively for cooking. I know Julia Child would not approve. However we use wine only for cooking, letting the alcohol cook off. I find the results to be very yummy, and others seem to agree heartily. Of course, each cook may substitute as he or she wishes.
There are so many varieties of vinegars. My favorite light colored is Heinz tarragon, but I rarely find it. Other than that, I'm still scouting for a favorite.
We use this for a number of dishes, often pasta. We do cook the sauce after adding the cooking wine, so that the alcohol evaporates and all that is left is the heightened flavor. I know that wine buffs would look askance at using cooking wine, but it is my preference and I am very happy with the results, as others seem to be, even those who enjoy having wine as part of the meal.