My balsamic, red wine, and reaspberry vinegars - all at least 1 year old - have developed "flakes". I think these are residues resulting from the vinegars sitting around for 1+ year. Should I strain these residues away? Or do the residues carry much of the flavor? Thanks much in advance for insight!
If you mean strain them out as you use the vinegar, yes, by all means. Personally, I just pour carefully off the top rather than taking the trouble to actually strain it. It won't really hurt anything but looks unpleasant and won't add anything.
It's not worth the effort if you mean decanting and straining only to put it back in the bottle.