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Red wine vinegar

What red wine vinegar has been studied for

1 association assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
3 things to know first — allergies, interactions and intake limits

About red wine vinegar

Red wine fermented on to acetic acid. It keeps a small share of the wine’s phenolic compounds, which is why it is darker and more astringent than distilled vinegar, and it carries no meaningful alcohol once fermentation is complete.

Also known as red wine vinegar, wine vinegar, vinaigre de vin

Blood Sugar & Metabolic Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood glucose response

Blood Sugar & Metabolic Health
Limited evidence

Some of the small trials showing lower post-meal glucose with vinegar used wine vinegar rather than cider vinegar, and the active component is thought to be the acetic acid common to both. The trials are small and short, and the effect is on a single meal rather than on long-term control.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Red wine vinegar

Ask about Red wine vinegar

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories19 kcal1%
Protein0.04 g0%
Total fat0 g0%
Carbohydrate0.27 g0%
Fibre0 g0%
Total sugars0 g—
Water94.5 g—
Fats
Saturated fat0 g0%
Vitamins
Vitamin A0 µg0%
Vitamin C0.5 mg1%
Minerals
Calcium6 mg0%
Iron0.45 mg3%
Magnesium4 mg1%
Phosphorus8 mg1%
Potassium39 mg1%
Sodium8 mg0%
Zinc0.03 mg0%
Copper0.01 mg1%
Manganese0.046 mg2%
Other measured compounds
Ash0.17 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Vinegar, red wine (USDA FoodData Central, FDC ID 172240).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Allergy

    Sulfites

    Wine vinegars commonly contain sulfites carried over from the wine or added as a preservative, and sulfites must be declared above a threshold because they trigger reactions in sensitive people, particularly some people with asthma.

  • Worth knowing

    Histamine and tyramine

    Fermented and aged products including wine vinegar contain biogenic amines, which some people identify as migraine triggers and which matter more concretely to anyone taking a monoamine oxidase inhibitor.

  • Too much

    Acid erosion of tooth enamel

    Like all vinegars it is acidic enough to dissolve enamel with repeated direct contact. Used in a dressing with oil and food this is not a practical concern.