From Wine to Vinegar

The Washington Post has a detailed article running today on how to make your own DIY Red Wine Vinegar. The process requires a few bits of special equipment (although none of them too expensive), some left-over red wine, spring water and a fair amount of patience. If you cook at home a lot and have some extra space in your kitchen . . . the process is well worth the extra effort.

As the author explains, most red wine vinegar is not very flavorful because it's made quickly to increase profits. Vinegars made the more old-fashion way are often hard to find and extremely expensive. That being said, the batch that you make at home, especially if you use a nice medium-fruit, medium-bodied wine to start, will most likely be better than anything you've ever tasted. Follow the link to learn how to get started on your first bottle, but here's a clip from the article to give you a glimpse of the process.

"The Orleans method is an aerobic process, meaning it needs air. Choose a container that lets air in and keeps fruit flies out. If you want to make a continuous fresh supply, you'll need a place to pour the wine in at the top and a spigot at the bottom to drain off vinegar. (A wood spigot is best because the acid often reacts with metals and corrodes them.) You can order a container -- ceramic or plastic, or a wood barrel -- from a winemaking supply house. The same company can set you up with a mother of vinegar (red wine, white wine, malt or cider), and, much as with a sourdough starter, if you take care of it, you should never need another."