Living in France, I’ve noticed something remarkable about the way everyday life flows. It’s a kind of quiet simplicity. I’ve learned from the French a respect for what works, passed down through generations, without fuss or fanfare. From how homes are kept to how meals are prepared, the French lean into practicality, sustainability, and tradition in ways that feel both timeless and surprisingly modern.
Back in the U.S., many of these simple habits have been replaced by convenience and novelty. We’ve traded long-standing practices for products promising faster, easier, or flashier results. But here, the old ways remain—not because they’re stuck in the past, but because they still work.
Take vinegar, for example.
A Household Hero
In France, vinegar isn’t just a kitchen staple—it’s everywhere.
Every home has a bottle (or three) of white vinegar stored under the sink. I use it the way I’ve watched others use it, especially spraying it on my stovetop after cooking to cut through grease. It works better than any expensive cleaner ever could.
Laundry? Add a splash to the rinse cycle to soften clothes and remove odors. Windows? A quick spritz of white vinegar and water leaves them sparkling. Scale buildup on the showerhead? Soak it in vinegar overnight. It’s like a magic potion. Same for cleaning calc from a coffee pot.
At the grocery store, the vinegar aisle tells the story: from “vinaigre blanc ménager” (household white vinegar) to fancy vinegars infused with shallots, tarragon, or raspberry. There are dozens of varieties, neatly shelved between oils and condiments, waiting to serve a dozen purposes.
Why the French Still Use Vinegar
Here’s the part that fascinated me as an American: why do the French still use vinegar for everything, while back in the States, we don’t?
The answer lies in cultural habits that diverged after World War II. In France, tradition and practicality prevailed. Vinegar was never replaced because it never stopped working. It was passed down through generations, used quietly and efficiently for cooking, cleaning, and preserving. There was no reason to trade it for a more expensive, synthetic product when the original did the job just as well, if not better.
However, in the U.S., something changed.
The post-war boom brought with it a wave of consumer products that promised modern solutions. Specialized cleaners, convenience foods, and scented sprays became signs of progress. Advertising convinced us that one bottle of vinegar couldn’t possibly compete with a shelf full of name-brand solutions. Slowly, the simple remedies of earlier generations fell out of use—not because they failed, but because they weren’t marketed.
In France, vinegar never had to make a comeback—because it never left.
A Culinary Essential
This is France, so vinegar is just as at home on the dinner table as it is in the cleaning cupboard.
Red wine vinegar, white wine vinegar, cider vinegar, Banyuls vinegar, and Champagne vinegar are not only common but respected. And these vinegars aren’t mass-produced afterthoughts. Many come from dedicated artisans or small vinegar producers, sometimes using the Orléans method, a traditional process involving oak barrels and natural aging. Each region has its specialty—Vinaigre de Reims in the Champagne country, Vinaigre de Banyuls near the Spanish border, and Modena-style balsamic alternatives in Provence, inspired by traditional balsamic vinegar from Modena, Italy.
Not Every Winemaker Makes Vinegar—Nor Should They
At first, I assumed French winemakers might just turn their surplus into vinegar. But I quickly learned that making great vinegar isn’t just about having extra wine—it’s an entirely different craft.
While some wineries do produce vinegar, it’s more often the work of specialists known as vinaigriers. These artisans manage the fermentation process with care, allowing the acid to develop in a way that preserves the nuances of the land. The result isn’t “spoiled wine,” but a product worthy of its own pedestal.
So, while wine and vinegar may begin in the same vineyard, their paths—and purposes—diverge. In France, vinegar isn’t a byproduct. It’s a legacy.
A Lesson in French Life
If you want a glimpse into French wisdom, consider vinegar.
You’ll find a bit of history, a whole lot of practicality, and a quiet reminder that not everything needs to be new to be useful. Vinegar doesn’t scream for attention. It doesn’t promise miracles in shiny packaging. But it gets the job done.
That’s the kind of French lesson I didn’t expect to learn—but now, it would be hard to live without it.
2 Responses
A great reminder!
Also, unfiltered cider vinegar as a skin remedy and anti cholesterol. I keep it in a little spray bottle.