There’s a certain cachet to housemade products – and wine vinegar is no exception. Good wine makes good vinegar, and good vinegar is a stellar cooking ingredient. Barrel-aged vinegar's balance and flavorful acidity has a lot to offer, adding a depth of flavor that differentiates naturally fermented vinegar from any manufactured one.
Toasted Oak Barrels
Toasted oak barrels are ideal for red wine vinegar. The process is simple and takes only minutes to get started. Once your vinegar mother is cultured and producing, it will continue to provide you with fresh homemade vinegar for as long as your provide it with wine and water.
Un-Toasted Oak Barrels
For those interested in the kitchen essential white vinegar, our un-toasted barrels will absolutely do the trick. Begin with an un-toasted vinegar barrel and a white wine Mother of Vinegar culture to convert your leftover white wines into astonishingly flavorful white wine vinegars that will add a zing and liveliness to your cooking.
Mother of Vinegar Culture
In the world of vinegar, a "mother" is a live starter – very similar to the bread starter for sourdough. The "mother" or "mother of vinegar" is home to a particular type of acetic acid-producing bacteria called acetobacter which converts wine into delicious vinegar. Look for the mother to form a gelatinous or cellulose-like mass on the surface of your vinegar – this is the telltale sign that the bacteria are alive and well ... and doing their work!
Don't be afraid to experiment! You can make all kinds of specialty vinegar from all kinds of different wines! Malt Vinegar, Apple Cider Vinegar ... and the list goes on! And remember ... longer is better. Although you'll have a ready-to-use vinegar in 3 to 6 months, the best flavors come out at about the 1- year point. Our friend's grandmother always told him " Six months for the vinegar, six months for me!"