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Simply leave an open, 3/4 filled bottle of wine in a warm place for a couple of weeks..ta da!red wine vinegar

This technique will give you just one bottle of vinegar.  If you are feeling a little more industrious than that then take a wide-mouthed glass jug with a capacity of at least a gallon. Pour in a couple of pints of wine and a cup of vinegar to liven things up.

Keep the container covered most of the time, but open it for a half hour every day to let it breathe.

In a couple of weeks the madre, a viscous starter, will have settled to the bottom of the jug, while the vinegar above it will be ready for use. Add more wine as you remove vinegar to keep the level in the jug constant and you will have a never ending supply.

Et voila!

NOTE: Please do not use any of our wines in such a manor, but if you can’t finish a bottle then why not give it a go?

View our lovely wines here->

During my latest travels, I discovered possibly the world’s most renowned producer of Balsamic vinegar.  The Giusti family has been making vinegar for longer The Giusti Familythan anyone else in Modena, since 1605, so they certainly know what they’re doing!balsamic vinegar

The Giusti recipe was passed on orally through the family for many centuries.  Then, for a trade fair in 1863, Giuseppe Giusti first documented the ‘Golden Rules’ to making the perfect Balsamic Vinegar – ‘Choice of grape, choice of vessels and time’.

Giusti became the official supplier of Balsamic Vinegar to the King of Italy, Vittorio Emanuelle III, in 1929 – one hopes he knew a thing or two about Italian food!