Thank you so much for the reply, but I think I have the apple cider covered with Braggs. But what I'm really interested in, is there such a thing as "raw wine" vinegar, or are all wine vinegar's considered "raw"? Rereading my post, I don't think I was specific enough with my question.
In the book Nourishing Traditions, Sally Fallon refers to using "raw" vinegar in salad dressings, yet many of her dressings are based on wine vinegars, thus the confusion. I am speaking for my own confusion and may not be the question of the original poster.