How do you choose between red wine and red wine vinegar in cooking? Likewise, how do you choose between white wine and white wine vinegar?
The specific example I am thinking of is deglazing a pan, but I'd love to know the general "do's and don'ts."
I did a fairly thorough search of this site, and I'm a little surprised this question hasn't been asked yet. This is the closest one, but it asks about vinegar vs wine vinegar, not wine vinegar vs wine.