As with wine, vinegar softens over time if unopened, also like wine, once opened it will slowly oxidise.
Try deglazing a pan with Red Wine Vinegar particularly after cooking liver for a quick sauce.
Drizzle Red Wine Vinegar over baking vegetables. Add a dash of Red Wine Vinegar to hare, venison or goat dishes at the end of cooking, or just a little to liven up a soup or pasta.