Vinegar is an ancient condiment and it is not difficult to imagine why. Ever since wine has been made, particularly before storage methods were good and the seals of clay on many bottles broke, vinegar has been in ready supply. Vinegars are made from wines and other drinks which turn sour on exposure to the air. The word itself comes from the French for sour wine, vin aigre. Malt vinegar derives from the barley beer process and the Chinese and Japanese make it from soured rice wine. It is used as an acidulant, as a preservative and as an additive in many sauces and dressings.