Wine vinegar is made by fermenting wine with acetic acid bacteria. It is used as a condiment or flavoring agent in cooking and can be made from any type of wine. Commercially produced vinegar is often made from surplus or rejected wine. Homemade vinegar requires bacterial cultures and proper storage. Vinegar can last indefinitely if stored properly.
Wine vinegar is an acetic liquid obtained from wine that has subsequently been fermented and aged over time. Almost all wines are fermented with yeast during their production. Vinegar goes one step further by focusing the fermentation on the alcohol in the wine. This secondary fermentation typically occurs with the help of acetic acid bacteria. The final product is frequently used in cooking, often as a salad dressing or flavoring agent for various meat and pasta dishes.
variety
Almost any type of wine can be made into wine vinegar, though common staples in the kitchen are often simply labeled “red” and “white.” Fancier or more gourmet varieties will actually specify the type of wine they are made from. Merlot vinegar, Chardonnay vinegar or Champagne vinegar are just a few examples.
Different varieties often have slightly different tastes, particularly when it comes to red and white. Just as different wines pair best with certain foods or flavors, so do their corresponding vinegars. Red wine vinegar is usually used to flavor more robust dishes such as red meats and tomato-based pastas, while the white versions are often best for flavoring lighter fish or grilled poultry dishes.
Common uses
Wine vinegar is used almost exclusively as an additive for condiments and flavourings. Unlike the alcoholic drink that gives it its name, wine vinegar is not suitable for consumption on its own, as it has a very bitter, vinegary taste that is often unpleasant in large quantities. When used appropriately, however, it can add a lot to a food or dish. Wine vinegar is the basis for many salad dressings and sauces, and can also be sprinkled on a number of different foods to accentuate flavours.
It can also be used as a preservative for vegetables or herbs. Soaking and storing fresh produce in vinegar has a pickling effect that can impart a distinct and often pleasant flavor.
How it’s done
The production of wine vinegar is usually very straightforward, as the only elements needed are the wine and some sort of acetic acid bacterial culture. Starter cultures are available in many home cooking stores and specialty food stores. In most cases, the bacteria is simply added to the wine, tightly sealed, and left to sit for a number of days or weeks.
The longer the wine sits, the more acetic it will become, but only up to a point. Once the bacteria have used up all the alcohol in the wine, the process is over. Depending on the amount of bacteria used, trace amounts of alcohol may be present in the finished vinegar, although the concentrations are rarely high enough for the vinegar itself to be considered ‘alcoholic’.
Commercial production
Much of the final quality and taste of a wine vinegar is a direct result of how it was fermented and stored. Most of the commercially produced versions available in standard markets are fermented in large quantities, often in metal vats. Surplus or rejected wine from the vineyards usually serves as the basis – vintages that are a little too acidic or sweet for sale as the wine is often diverted to vinegar production.
In most cases, the quality of the underlying wine has no impact on the quality of the finished vinegar. The wine will affect the overall flavor, but not profoundly. It is for this reason that cheaper or leftover wines are usually used in vinegar fermentation. Most winemakers consider it a waste to turn fine wines into vinegar.
Smaller and “gourmet” production
Small quantities of vinegar are often produced by independent outlets and small family businesses. Many of these deal with identifying the types of wine used. It’s not uncommon for a limited-cycle wine vinegar to be fermented in a barrel, for example, which allows the liquid to take on some of the woody flavor as it ages.
Homemade and do-it-yourself options
Some wine drinkers attempt to make vinegar from leftover or over-aged bottles of wine they have around the house. Many wine connoisseurs know that over-aged wine often tastes slightly vinegary; this is because the alcohol will begin to decompose on its own over time. However, do-it-yourselfers typically have to do more than just wait. Without the help of bacterial cultures, wine can spoil long before turning into usable vinegar.
Shelf life and storage considerations
Almost all wine vinegars are stored in glass at the end of the fermentation process. Colored bottles are often the best, as both regulate the internal temperature and prevent the sun’s rays from affecting the taste or flavor structure. Vinegars that arrive in clear bottles should usually be stored out of direct sunlight, although refrigeration is almost never necessary.
Commercially prepared vinegars usually have a best before or sell by date printed on their label, although many consider this a formality. Vinegar is typically freshest when used within a year of opening, but will often last indefinitely, depending on how it was fermented and if other preservatives were added.
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