I recently bought two bottles of red wine vineger--Maille and Kimberley Cabernet Sauvignon--and both are extremely harsh and chemical tasting and I'm someone who likes strong vinegary flavors. Even when I added a bit of honey to my salad dressing I couldn't neutralize the flavor. I really don't want to toss them but am wondering how I can put them to good use. If I use them for cooking, how is heat likely to affect the flavor? Am I asking an impossible question because the result will depend on the ratio of vinegar to other ingredients and what those other ingredients are?