Red or White Wine Vinegar

Wine vinegar is produced from the acetic fermentation of red or white wine. The best is made by the Orléans method, in which wine is put into oak barrels and left for the culture, or “mother”, to form. The “mother” (a layer of yeast cells and bacteria formed during fermentation) is the key to making wine vinegar. It can be obtained from a vinegar maker or winery, by pouring unpasteurized vinegar into new wine, or as a commercial preparation. As the vinegar develops, it is drawn off the bottom of the keg while fresh wine is added to maintain the level. Different wines, young or old, may be used, ranging from light Champagne (which has no bubbles) to varietal wines and fortified wine like sherry.