Red Wine Vinegar

Hat Tip to Andreas for pointing me to this resource that talks about making wine vinegar from leftover wine. It basically says you buy a vinegar starter, dump in a bunch of wine and let it site for 3 months while it forms this oozy, gelatinous protective coating. Oh, and don’t forget to feed the mother.

Red wine vinegar takes about 3 months to make, but white for some reason takes about twice that. I wonder if there’s any culinary benefit (aside from colour?) to using red vs. white wine vinegar. I’ve always substituted one for the other based on what was in my cabinet at the time.

This web site goes on to say that cheap zin, cabernet or merlot make fantastic starters for your vinegar (zin vin? hehe).

[note: photo above is courtesy of Gang of Pour]