I prefer Balsamic for salads, white for cleaning and malt vinegar for fish and chips. I know you can make your own with a cloudy lump swimming about in it, but idea doesnt really appeal.
LOL Coccinelle. I am planning up using the odds and ends of wine left over, which is going to be a struggle as there is rarely any left over in this house. The chances of there being any leftover champagne are absolutely nil and if my Husband was ever to feed champagne to the vinegar pot he wouldn't be long for this world!!!