I live in apple country here in the NE and have a buddy that makes homemade apple cider vinegar. I think it really depends on the sauce you're making. For my upcoming Boston Massacre BBQ sauce, it's apple cider. For my Asian sauce, rice wine. For my 7th Circle of Hell red sauce, red wine. I'm looking forward to experimenting w/ balsamics.Name your current go to vinegar for sauces.....
Currently I like to use Rice Wine Vinegar, or White Balsalmic for "special batches".....yeah-too expensive for large batch canning, then its good old white.
Thinkin' about Pear vinegar for white habs though.......
Cane vinegar for most "Red Caribbean" style sauces
Malt vinegar for the "Calypso" type sauces
Braggs raw apple cider for any of the "smoked serrano, habanero, of chipotle" style sauces
Rice vinegar with any of the above when making fruit based sauces "pinnaple,mango, papaya,..etc."
I use a calibrated ph meter each time I sauce, and I only use enough vinegar to bring the ph down as necessary
I opt more for the acidity from lemons and the large yellow "sweet limes" that are readily available in the Hispanic markets,
Tomorrow I hope to sauce up 36 "woozies" of my "Hot Papaya" recipe..