The Best Oil and Vinegar Pairings

Not as intense or acidic as other vinegars, Japanese rice vinegar ( komezu) is used in marinades and sauces, its slight sourness providing balance in salty, umami-rich dishes. Look for unseasoned versions, which are clean and fresh and pair well with bright flavors like yuzu citrus orplum vinegar (ume-su). Rice bran oil—commonly used for frying because of its high smoke point—has a lightly toasted quality that goes well with rice vinegar’s subtlety.Our favorite bottles: Iio Jozo Pure Rice Vinegar,$16 at thejapanesepantry.com. Monini Rice Bran Oil,$10 at monini.us.Use them in:Vinegar-marinated beef yakitori

Eastern Chinese cuisine features a lot of sweet-and-sour, mostly derived from Chinkiang vinegar, better known as black vinegar. Resembling soy sauce, it is made from glutinous rice and cereal grains, and is even milder in its acidity than most Japanese rice vinegars but with a deeper flavor, making it great for braises and glazes. Sesame oil, traditionally used in Chinese cooking, has a rich mouthfeel that helps give body to black vinegar.Our favorite bottles: Hegshun Chinkiang Zhenjiang 6 Year Aged Black Vinegar,$16 at amazon.com Kadoya Sesame Oil,$6.50 at jet.comUse them in:Hot-and-sour meatball soup

Apple cider vinegar is ubiquitous in Austria, particularly in the southeastern region of Styria, where one of the specialties is Kürbiskernöl, a viscous dark-green pumpkin seed oil often found in local spa food. This hearty oil can stand up to the weight and brightness of apple cider vinegar, especially when they’re tossed with sautéed cabbage or Käferbohnensalat (the region’s signature scarlet runner bean salad), or drizzled on pork chops.Our favorite bottles:Carr’s Ciderhouse Cider Vinegar,$12 at carrsciderhouse.com Stony Brook Roasted Pumpkin Seed Oil,$14 at wholeheartedfoods.comUse them in: Pork loin stuffed with apples and pumpkin seeds

From ripe tomatoes to tangy sheep-milk pecorino, Tuscan food tends to have a healthy amount of acidity, which is nicely complemented by the fruity complexity of red wine vinegar. When fortified by rich hazelnut oil (the nuts are grown all over Italy), the two strengthen each other.Our favorite bottles: Volpaia Italian Red Wine Vinegar,$19 at formaggiokitchen.com Pödör Hazelnut Oil,$20 at podoroils.com Use them in: Vinegar-glazed butternut squash pasta salad

As defined by strict DOP (Denominazione di Origine Protetta) codes, only two regions, Modena and Reggio Emilia, can produce Aceto Balsamico Tradizionale. While it’s worth seeking out ones with the designation, there are plenty of good non-DOP balsamic vinegars available. The finest examples are thick, tart and intense, making them good companions to a lighter oil like grapeseed. Try this combo with roast meats, braised stews or luscious pan sauces.Our favorite bottles: La Vecchia Dispensa 10 Year Balsamic Vinegar,$30 at amazon.com International Collection Grapeseed Oil,$8.50 at jet.comUse them in: Fried zucchini chips

Unlike Champagne wines, Champagne vinegars can be produced anywhere. Most have the clarity, crispness and almost effervescent quality you’d expect from a glass of bubbly. Examples made in the Orléans style—slowly fermented in barrels—have a more robust character. Champagne vinegar’s pungency is nicely offset by the grassiness of olive oil, so the pairing is ideal for vinaigrettes or in marinades for crisp, lightly cooked veggies.Our favorite bottles: Martin Pouret Champagne Vinegar,$17 at amazon.com. Kolossos Mild Extra Virgin Olive Oil,$20 at shop.kolossos.co.Use them in: Crispy chicken with champagne vinegar aioli

In Jerez de la Frontera, near Spain’s southern tip, Moorish fortresses protect sherry vinegar that is aged using a special blending process that mixes younger vinegars with older ones. The resulting nutty-accented sherry vinegar is a great finishing drizzle that brightens beans, balances spicy chorizo or adds complexity to soups. The delicate sweetness of sunflower oil tempers the vinegar’s oxidized notes but allows its distinct qualities to shine.Our favorite bottles: Gran Capirete 50 Year Sherry Vinegar,$18 at amazon.com. Oliver Farm Sunflower Oil, $6 at oliverfarm.com.Use them in:Chorizo-and-fig salad

Mead, a drink made by fermenting honey in water, can quickly turn to vinegar if you’re not careful. But that’s OK because honey vinegar is delicious. Its acute flavors benefit from the smoothness of avocado oil—which doesn’t taste like avocados, though it’s definitely buttery. This pairing works well in savory grain bowls or on its own for dunking crusty bread.Our favorite bottles: Katz Late Harvest Viognier Honey Vinegar,$11 at store.katzfarm.com La Tourangelle Avocado Oil,$9.50 at amazon.comUse them in: Persimmon-and-endive salad

With the American craft beer industry booming, it should come as no surprise that a number of exemplary beer vinegars are popping up. In Britain, malt vinegar has long been a basic accompaniment to fish and chips, but in the US beer vinegars can be as varied as the beer itself, with subtle savory and roasty flavors. A mix of peanut oil and beer vinegar is a perfect way to wake up salty bar bites, chicken wings, chili or roasted root vegetables.Our favorite bottles: Back Forty Beer Vinegar,$13 at backfortybeer.com Spectrum Unrefined Peanut Oil,$17 at jet.comUse them in: Crispy potato tarte flambée

Shrub cocktails—acidulated beverages composed of fruit juice, sugar and vinegar—may be big in the mixology world, but edible shrubs, such as blackberries and raspberries, yield extraordinary vinegars. The berries’ sweet and tart flavors become more concentrated in vinegar form, which plays well with the tropical notes of unrefined coconut oil. Try this vibrant combo with roasted fruit or chilled seafood dishes like ceviche.Our favorite bottles: Lindera Farms Blackberry Vinegar,$20 at linderafarms.com. Vita Coco Coconut Oil,$8 at jet.com.Use them in: Berry vinegar tart