So, must you refrigerate? No. Should you? Only if you care about flavor longevity.
If you use it up quickly—like, you’re a vinegar fiend who douses every salad—leave it out. It’s convenient. It’s fine.
If you’re a slow eater who buys bulk, pop it in the fridge. Your future self will thank you with bright, zesty dressings.
The only real danger.
Forget about spoilage. The biggest risk is forgetting you own red wine vinegar. That bottle might sit behind the soy sauce for two years, and you find it during a move.
You’ll open it, sniff it, and think, “Wow, that still smells like angry wine.” It won’t hurt you. It just won’t impress you.
And honestly, the most fun part is the debate itself. You can start a war at dinner parties by saying, “I always refrigerate mine.” Watch eyebrows rise.
Then reveal the mother blob fact. They’ll never look at vinegar the same way again.
