Apple cider vinegar has a milder taste than distilled white vinegar but the amber color may not be desirable. Apple cider vinegar blends best with fruits. Wine and champagne vinegars are generally more expensive than distilled and cider vinegars, but are more delicate in flavor. White wine and champagne vinegars work well with delicate herbs and lighter-flavored fruits. Red wine vinegars would work well with spices and strong herbs like rosemary, but will mask the flavor of most herbs.
Rice vinegar is a mild, slightly sweet vinegar used occasionally for flavoring.
Be aware that wine and rice vinegars contain some protein that provides an excellent medium for bacterial growth, if not handled and stored properly. For added safety, use only commercially produced vinegars. If using fresh basil, cup of coarsely chopped leaves may also be used. If using dried bay leaves, leave whole for easy removal. A small slit may be cut in whole jalapeno peppers or peeled garlic cloves.