SC - Vinegar

[Fiona Porteous]

> You just reminded me, Tibor. 
> I've been known, on occasion, to run out of wine (no, that's not why!)
> while cooking at events. I generally substitute a dash of vinegar
> (perhaps 10%). Red wine vinegar for red wine (oh, well...) and white
> wine vinegar or champagne vinegar for white. I don't recommend distilled
> white vinegar for much of anything in the world, except possibly for
> some pickle recipes, and that, with care. I have no reason to assume
> that sulfites would be added to the wine from which vinegar is made,
> since they act as a preservative that would fight the action of the
> bacteria that make the vinegar.

Is balsamic vinegar a. period and b. appropriate to any use here?  (Is that
champagne vinegar?)

Fyrean ...