Goomba38 wrote:
> My grandmother always made wine, and sometimes vinegar. I have not made
> either and no longer have family alive of the generations that could
> advise me from their experience. My new cookbook (Giulliano Bugialli's
> "Foods of Naples and Campania") gives simple instructions for the making
> of vinegar using bread as the mother and a dry red wine. It sounds worth
> a try and certainly couldn't be easier.
> I have an opened bottle of Walasiyi Wine Country Blood Mountain Red from
> Georgia that was a tad "rich" for my liking as a table wine. Someone
> likened it to port, if that helps describe it?
> Do you think this would be an appropriate wine to give vinegar making a
> shot with? Of course if I'm not going to drink it I have little to
> lose, but I'd use it to cook with otherwise.

Why not, most wines will make a vinegar if done properly. The taste of
the vinegar will depend upon the wine of course but take a shot anyway.

George, who makes both wine and vinegar but not often