Little rounds of mère de
(Mother of Vinegar)
fished from the crock
by Kim Adams
Every now and then the topic of how to
make vinegar from leftover wine pops up in casual conversation
amongst us winos and foodies. Having been involved in
vinegar-making for nearly 16 years I have amassed a nice little
collection of articles and, of course, that wondrous gob of goo
called Mother of Vinegar you see above.
In a circa 1990 Detroit Free Press article, "Leftover Wine Can Make
a Fine Vinegar," then wine critic, Christopher Cook wrote, "It's
enough to make a wine lover cringe. All those bottoms of wine
bottles that end up being dumped down Detroit sinks because they sat
around uncorked a few days." Well, that doesn't happen too
often around here at Gang Central, thank you very much!
To be fair, 90% of
my vinegar base is made with new wine I buy just for vinegar.
Any young Zinfandel, Cabernet, Merlot, etc. will do. Once the
wine is transformed the resulting vinegar is intense and with a
smell so overpowering it indeed stinks up the kitchen - but it's a
Here's how I started 19 years ago...