Red Wine Vinegar vs. Apple and Alcohol Vinegar: Which Is Best for Original Argentine Chimichurri?

Key takeaways:

• A much unknown Argentine local trick when it comes to Chimichurri is using specifically Wine Vinegar vs other Vinegar options. 
• Wine Vinegar is much more balanced, less acidic, and less aggressive, which helps bring out the flavors of the parsley and oregano 
• Argentines often let the dry ingredients and herbs rest in warm water before adding the wine vinegar and olive oil. 
• Chimichurri should not be overpowering; using a balanced amount of Wine Vinegar in chimichurri will produce a unique sauce that will complement the grilled meat. 
• Nearly every Asado in Argentina you will find Chimichurri, and the majority of these are done with Red Wine Vinegar.

If you’ve searched for chimichurri recipes online, you’ve probably noticed one ingredient changes from recipe to recipe: the vinegar. In this article, I will explain why we use red wine vinegar for chimichurri. It’s a non-negotiable that many overlook, but its key decision if you want to get your chimichurri just perfect. 

Red Wine Vinegar and Chimichurri 

In our Chimichurri recipe, we explicitly use wine vinegar, and for a reason, and in the article, I will hopefully explain why wine vinegar is the best vinegar. If you want access to our Argentine Chimichurri recipe, click here. 

Some recipes recommend apple cider vinegar. Others use white vinegar or distilled vinegar. In Argentina, however, the “artisan” or “local” choice is neither.

Traditional chimichurri is almost always made with red wine vinegar (vinagre de vino).

While apple cider vinegar and alcohol vinegar certainly have their place in the kitchen, they produce noticeably different results when making chimichurri. Understanding why helps you create a sauce that’s balanced, authentic, keeps well in the fridge, and is designed to complement grilled beef rather than overpower it.

The Three Most Common Vinegars in Argentina

Walk into any Argentine supermarket, and you’ll typically find three everyday vinegars.

1. Red Wine Vinegar (Vinagre de Vino): The Traditional Choice for Chimichurri

Red wine vinegar is made by fermenting wine until its alcohol converts into acetic acid. Because it begins as red wine, it retains subtle fruity and earthy notes from the minerals in the vines. This gentle, less aggressive complexity is what works exceptionally well with Chimichurri herbs.

Characteristics of Wine Vinegar:

• Balanced acidity
• Mild fruitiness
• Rounded flavour
• Smooth finish
• Doesn’t overpower fresh herbs

This is the vinegar most Argentine families reach for when making chimichurri.

Both red and white wine vinegar work well, although red wine vinegar is more common for classic chimichurri.

2. Alcohol Vinegar (Vinagre de Alcohol)

Alcohol vinegar is produced from distilled alcohol rather than wine.

It is inexpensive, about $2,000 ARS (Argentine Pesos) for a litre, very sharp, and has a much more aggressive acidity.

Characteristics:

• Very high acidity
• Clean but one-dimensional flavour
• Little complexity
• Strong acidic bite

While it’s excellent for pickling, salads, and household cleaning, many Argentines avoid using it in chimichurri because it dominates the sauce instead of supporting the herbs. 

3. Apple Vinegar (Vinagre de Manzana)

Apple vinegar (similar to apple cider vinegar) has become increasingly popular due to its perceived health benefits.

Characteristics:

• Fruity aroma
• Mild sweetness
• Softer acidity
• Slight apple flavour

Although it’s perfectly usable, the apple flavour changes the profile of traditional chimichurri. The result is often sweeter and fruitier than what you’d typically find at an Argentine Asado.

Why Wine Vinegar Produces Better Chimichurri

Authentic chimichurri is all about balance. But at the same time, we want that zesty edge that we all love! Whether we are putting in a Choripan, a Lomito Sandwich, or sprinkling it over a piece of Vacío, the “chimi” is filled with character, but should never be overpowering. 

Fresh parsley provides freshness, garlic adds bite, and the dried oregano brings earthiness. My top recomendation that complements the Red Wine Vinegar chimichurri is to add ½ teaspoon of aji dulce (sweet chilli powder), Salt and some cracked pepper. 

Now that we are done with the “solids,” let’s talk about the liquids. Olive oil, ideally neutral, Olive Oil vs a flavored one works best, rounds everything together. You can also use sunflower oil, but to keep in the nutritionist’s good books, I have to go with Olive oil!!

Then comes the red wine vinegar. The chimichurri vinegar shouldn’t dominate these ingredients; it should simply brighten them exponentially. Wine vinegar achieves this balance better than either alcohol or apple vinegar.

Brighten Taste Buds Instead of Overpowering

Because wine vinegar has a softer acidity than distilled alcohol vinegar, it lifts the herbs without masking them. The parsley remains vibrant, the garlic stays aromatic, and the oregano develops depth.

Instead of tasting “vinegary,” the finished chimichurri tastes fresh.

It Complements Beef

There’s a reason red wine vinegar has been used for generations in Argentina. The slight fruitiness naturally complements grilled beef, and cuts through the fatty flavors perfectly.

Whether you’re serving ribeye, strip steak, picanha, vacío, or bife de chorizo, wine vinegar cuts through the richness without becoming harsh.

Alcohol vinegar can make the sauce taste sharp. Apple vinegar can make it slightly sweet.

Red wine vinegar simply lets the meat stay the main player. In Argentine we do not use Chimichurri to mask the flavor but to bring out the meat flavor more by cutting through the fatty/meat with the vinegar and fresh parsley. This is the objective, compliment and put the already amazing grilled meat on a pedestal!

It Ages Better

One overlooked advantage of wine vinegar is how well chimichurri develops over time.

Fresh chimichurri often tastes best after resting for several hours, or even overnight. Wine vinegar continues to mellow as it sits, allowing all the flavours to blend together.

Alcohol vinegar often remains aggressively acidic. Apple vinegar’s fruitiness becomes more noticeable after resting.

4 Best Practices for Making GREAT Chimichurri

Great chimichurri is surprisingly simple, but a few techniques make a significant difference. If you want to check out my full recipe, you can get it here. 

Here are some of the best practices I have picked up over the past 15 years,

1. Always Use Good Quality Red Wine Vinegar

Your vinegar is one of only a handful of ingredients. Choose a decent red or white wine vinegar rather than the cheapest option available. 

A smoother vinegar creates a noticeably more balanced Chimichurri.

2. Let It Rest in Warm Water Before Adding Vinegar and Olive Oil

Freshly mixed chimichurri can taste sharp. Dried oregano is earthy. If you add dried sweet chilli powder along with your salt and pepper, opening these flavors can be a challenge. But there is a simple Argentine trick that makes this easy. 

Allow it to sit for at least 30 minutes in warm or tepid water, although 1–2 hours is even better. Let the warm water open the flavors and absorb all the dried ingredients before adding your wine vinegar and olive oil. 

This gives the parsley, garlic, oregano, and any extras time to meld into one cohesive flavour.

Once they have rested, add your olive oil and vinegar. 

3. Use Fresh Parsley as the Hero Ingredient

Authentic chimichurri should taste primarily of parsley. Garlic, oregano, chilli powder, and vinegar should support it rather than compete with it.

Avoid overwhelming the Chimichurri sauce with too much garlic or excessive vinegar.

4. Balance the Oil-to-Vinegar Ratio

One of the biggest mistakes beginners make is adding too much vinegar. The olive oil should soften the acidity, creating a sauce that’s bright without being harsh.

A balanced ratio allows the herbs to remain the star.

The balance ratio of olive oil to vinegar is 2:1. For every 2 tablespoons of olive oil, add 1 tablespoon of Wine Vinegar. If you’re using cups, use: 1/4 cup (60 ml) red wine vinegar and 1/2 cup (120 ml) neutral oil (sunflower) or a light neutral-and-olive blend

Can You Substitute Other Vinegars?

Absolutely. If red wine vinegar isn’t available, apple cider vinegar is generally a better substitute.

Its acidity is gentler than distilled white vinegar, although it will produce a slightly sweeter chimichurri.

Alcohol vinegar should generally be the last choice. If you do use it, consider reducing the quantity slightly and increasing the olive oil to soften its sharper acidity.

Conclusion

If your goal is an authentic Argentine chimichurri, red wine vinegar is the clear winner.

Its balanced acidity, subtle fruitiness, and ability to enhance fresh herbs make it the traditional, and arguably the best, choice. Rather than overpowering the parsley and garlic, it ties every ingredient together while perfectly complementing grilled beef.

Apple vinegar can produce an enjoyable variation, but its sweetness changes the classic flavour profile. Alcohol vinegar delivers acidity, but little else, often making the sauce taste harsher than intended.

The beauty of chimichurri lies in its simplicity. With just a handful of quality ingredients and the right vinegar, you’ll create a sauce that tastes just like the ones served alongside grilled meats at family Asados across Argentina every Sunday.