Wine vinegar is used for salad dressings and marinades. Many kinds are available, including those made from sherry, champagne, and rice wine. Try a good brand of red-wine vinegar first, then sample others to see which you like best for particular foods. Sherry vinegar, for example, has a rich, intense taste, while rice-wine vinegar is milder. You may prefer the more robust variety in a marinade for meat, and the other in a dressing for shellfish salad.
Balsamic vinegar is worthy.
It is a dark, sweet, nectar-like liquid made from ripe Trebbiano grapes. The best varieties are aged, and, like fine wine, can be very expensive. It is also delicious as a condiment over grilled meats and vegetables. The commercial varieties of balsamic that are available in supermarkets are fine for salad dressing and marinades. Because balsamic vinegar tends to be sweet and strong, you may want to combine it with other types of vinegar and adjust recipe proportions to your taste.