homemade red wine vinegar
As red wine is one of my favourite beverages it is a rarity that there should ever be a heel of a bottle left over that won’t be consumed. However, a couple of months ago with nights out and days away, a bottle remainder was left languishing in the fridge. (Apparently removing the excess air in the bottle with a vacuum pump and stopper and refrigerating even red wine can help prolong its drinkability for a few days – wine connoisseurs feel free to gasp loudly.) So rather than discard the leftover wine, I thought I’d try making red wine vinegar with it. And it is easier than I thought – simply pour the wine in a wide-mouth glass jar, cover with cheese cloth, and leave in a warm place for at least 6 weeks (I left it on the counter beside the back of the fridge where the cooling system lets off quite a bit of heat). You’ll know it’s done when it smells like, well, vinegar. More complicated recipes call for a vinegar starter, but this simple method seemed to work just fine. And as long as you keep a little bit of the original vinegar in your vessel, you can keep adding more dribs and drabs of any type of red wine to continue to produce red wine vinegar.