For years, vinegar was either cider or white.  Today's flavored vinegars range form black currant to green peppercorn or sage. 

Italian balsamic vinegar, aged for years in wood barrels, is superb in salad dressings whit its sweet and sour taste and rich winey bouquet. 

Rice wine vinegar is a light, low acid, faintly sweet vinegar from Japan; mix it with soy sauce for fish marinades and sauces. 

Used alone, tarragon vinegar is a perfect low calorie salad dressing. 

Raspberry vinegar adds a delightful fruity flavor to chicken and veal.