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+--- Thread: Homemade wine vinegar (/thread-18259.html)
- wdonovan - 02-07-2006
We love wine vinegar and I just ordered a how-to book and 'mother vinegar' to try making some. My first interests are a Burgundy vinegar of probably Drouhin Cote de Beaune and I am intrigued by the idea of making an Amarone vinegar. I have some Cesari Amarone that's not very pricey. It's very rich and raisiny. I have ideas of making something like a Balsamic vinegar due to the character of this wine. Any experience out there in vinegar making (intentional or otherwise)?
- winoweenie - 02-07-2006
D I've had a small oak barrel (holds just over 2000ml) and started making wine vinegar 20 years ago. Bought it at a specialty store in Yountvilles' 1776 complex. A friend in San Fransisco gave me a glob of his mother to start. Made tons of Zin and cab vinegars then let the mother die.Mite give it another try. WW
- brappy - 02-07-2006
Wdonovan, keep updating this; I'm curious to see how this works for you, especially the Amarone. I also wonder if one could make vinegar in a mini solera fashion. Just keep pouring the rest of your unfinished bottles in a barrel. Just a thought.
mark
- winoweenie - 02-07-2006
Must start with a "Mother". WW
- Kcwhippet - 02-07-2006
Don't want to rain on your parade, Brappy, but I don't believe I'd just add all the dregs willy nilly to a working vinegar. I mean, Pinot Noir, Zinfandel, Cab, Grenache, maybe something I really didn't like or whatever doesn't sound like the best base for a tasty vinegar. Maybe Dave Coffaro could get away with it, but he's had more practice blending. Seriously, I think I'd probably want to make single varietal vinegars, and not flood the mother.
- brappy - 02-07-2006
It was just a thought. No Parade.