All vinegars can be used for dressing salads as well as for deglazing meat and fish.
They can be kept for several years in a cupboard, away from direct sunlight.

Red wine preserve is used essentially for deglazing red meat : duck magret, beef, game, lamb or goat. Turn off the oven and stir a tablespoonful of preserve into the meat juices.

White wine preserve is used essentially for deglazing white meat : slices of foie gras, poultry, fish, veal or pork. Turn off the oven and stir a tablespoonful of preserve into the meat juices.

Spirit preserve can be used to deglaze shellfish (Dublin Bay Prawns in Whisky) or to sweeten coffee. Add a teaspoon of whisky, Armagnac or Cognac preserve to a cup of coffee.

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