French recipe ingredient translation needed

[chicaguapa]

I am making a Carbonade and following a French recipe. It says one of the ingredients is a soup spoon of "vinaigre" and I was wondering what kind of vinegar it means. Malt vinegar, white wine vinegar or red wine vinegar? Or none of the above? It's a beer casserole.

would just be ordinary white wine vinegar?

It's vinaigre de xérès, so white wine vinegar.

I would have thought wine vinegar, but if you're frying the meat and veg first (what used to be called a 'brown' casserole) then I would use red wine vinegar, whereas if you're not frying everutyhing first (ie a 'white' casserole) then I would use white wine vinegar. OTOH, some would say to use red wine vinegar either way as red wine goes better wtih red meat.

I doubt it really matters too much - 1tbs of vinegar in a family-sized (I presume) casserole - as long as it is halfway decent vinegar of some sort.

Or wine vinegar? Malt vinegar may be a bit harsh...esp. for a beer casserole - never mix grain and grape.

Wow! Everyone knows except me! Thanks. [skips away merrily back to the kitchen]

Whoops, I misread 'beer casserole' for 'beef casserole'!

white wine vinegar is the safest and most adaptable, cider vinegar works too. Vinagre de Xeres is made from Sherry afaik.

It is indeed sherry vinegar, but as it's difficult to get hold of white wine vinegar is fine to use in its place.