The key to making red wine vinegar is:
- Source the 'mother culture' from an existing vinegar or buy the culture from Constante Imports.
- Be sure the base wine is sulphur free before adding the “mother culture”
- If using commercial bottled wine, open and allow to breath for 20 days so the sulphur blows off.
- Start off with a 2 litre batch and allow the culture to grow for 12 months before bottling vinegar
RED WINE VINEGAR
My red wine vinegar was born to a 17 year old “mother “ culture sourced from the Costante Family in Preston.
Lovingly nurtured in my Collingwood cellar, the base wine is predominately Shiraz and spans 3 vintages (2015 -18)
Left to rest and develop over two years, the vinegar was bottled in 2020
This rewarding result, has great acetic characters & is bathed in the perfumed sweetness of the premium shiraz grapes from the Clare Valley.