White wine vinegar
A recipe for Red Pepper Relish calls for white wine vinegar.
While at the store, I picked up a bottle of Pinot Grigio Wine Vinegar.
(This one: http://www.lucini.com/products.php?ss...)
Unlike other vinegars,there is no acidity percentage listed on the bottle.
Can I use this in the recipe or have I inadvertently purchased something that won't work the way the recipe intended?
White wine vinegar is usually about 4-5% acidity, slightly less than white or cider vinegar or very close to. It looks like you bought a good bottle, as "better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio."
Your vinegar should be fine for any recipe you want to include it in and probably will be downright tasty. White wine or Champagne are my vinegars of choice for vinaigrette and I love Sherry vinegar when finishing pan sauces for chicken and duck.