Ok, I live in NYC and have a *tiny* kitchen. I'm always trying to pare down my condiments, but then keep coming across recipes that use very specific kinds of vinegar. I honestly end up avoiding the recipe as not to have to buy another bottle that will sit unused after one recipe.
Right now I have a white balsamic vinegar which I love for salad dressings and a chinese rice wine vinegar I use all the time in Asian marinades and dressings. Are there any other vinegars that have good multi-purpose use? I'm not a huge of regular balsamic, fyi. I've been curious about wine and cider vinegars, but the prices seem to range so much, and I have so little knowledge, I've never bought one.