White Wine Vinegar
Light, crisp vinegar from white wine fermentation, perfect for delicate dressings. Under HTS 2209.00.00.00 as standard acetic acid vinegar substitute. French culinary favorite.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If low acidity with effervescence
Carbonated low-acid wine products become effervescent wines.
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Import Tips & Compliance
• Confirm alcohol-free status via testing; use food-grade containers; common error: insufficient acidity declaration
Related Products under HTS 2209.00.00.00
Balsamic Vinegar of Modena
A traditional Italian balsamic vinegar produced from grape must, aged for years to develop its thick, syrupy texture and complex sweet-tart flavor. It falls under HTS 2209.00.00.00 as it is vinegar derived from acetic acid fermentation of grape sugars. Commonly used in gourmet dressings and reductions.
Apple Cider Vinegar
Vinegar made from fermented apple cider, featuring a light amber color, fruity aroma, and 5% acetic acid content. Classified under HTS 2209.00.00.00 as a substitute for vinegar from acetic acid derived from apples. Popular for health tonics and pickling.
White Distilled Vinegar
Clear vinegar produced by distilling dilute fermented grain alcohol, typically 5% acidity, used for cleaning and cooking. It qualifies under HTS 2209.00.00.00 as a vinegar substitute obtained from acetic acid. Versatile for household and culinary applications.
Malt Vinegar
Dark brown vinegar from malted barley, with malty flavor ideal for fish and chips. Classified in HTS 2209.00.00.00 due to acetic acid fermentation process from barley malt. Traditional British condiment.
Red Wine Vinegar
Vinegar crafted from red wine oxidation, offering fruity tang and deep color for salad dressings. Falls under HTS 2209.00.00.00 as acetic acid-derived vinegar substitute from wine. Essential in Mediterranean cuisine.
Rice Vinegar
Mild, slightly sweet vinegar from fermented rice, staple in Asian cooking at 4-5% acidity. HTS 2209.00.00.00 covers it as acetic acid vinegar from rice fermentation. Used in sushi and stir-fries.