Which vinegars are essential to keep on hand? There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which vinegars can I substitute for another in recipes? I'm hoping that there are two or three "good enough" vinegars I can keep on hand and buy in larger quantities.
The ones I always have:


White vinegar (as a condiment, and also for cleaning);
Balsamic vinegar (mainly for salads - let it age!)
Rice vinegar (essential to almost all Asian cooking);
Red wine vinegar (essential in French and a lot of Italian cooking);
Cider vinegar (the best deglazer, and great in chilis)