Over the last month or so I’ve been aging some wine into vinegar. Last night we had a friend over so I pulled them out for their weekly tasting and set us up with a tasting flight.
Each one had a unique and delicious flavor, even the youngest of the bunch, the red wine vinegar. You can still taste the wine as it’s turning, and the blend of flavor is interesting.
I think my favorite right now is the Muscat. Very mild nose, and super delicious light, sweet tartness.
Vinegar is an easy way to explore fermentation. It’s basically foolproof… add twenty-percent of live vinegar to a volume of alcohol that’s no more than 7% abv and wait. In a few weeks you’ll have the beginnings of your own home brewed vinegar.