You’ve just opened a red wine bottle and drank a few glasses. What can you do with any leftover liquid? You can store the red wine in the bottle and use it over some time. But you could also make vinegar from the excess liquid. Andrea Slonecker, a cookbook author, has developed an easy and fun way to make red wine vinegar.
Slonecker’s recipe is easy: in a quart-sized mason or other glass vessel, mix 1 1/2 cups leftover red wine or half a bottle and 1/4 cup Bragg apple vinegar. Cover the top of the mason jar with two layers of cheesecloth and secure it with a rubber band around the rim. Please place it in a dark place at room temperature (like the kitchen cupboard or bedroom) for eight weeks. You’ll have a homemade version of a pantry staple with equal parts sweet and sour after two months.
This homemade red wine vinegar has a robust flavor with notes of deep red berries. You can experiment with Syrah to get a stronger flavor or Gamay for something lighter. Or you can use leftovers and create your blend.
Make sure to get ahead
Store red wine vinegar at room temperature in a cool place for three months.
- 1 1/2 cups full-bodied, dry red wine (such as Syrah or Gamay)
- 1/4 cup raw apple cider vinegar (such as Bragg)
- Mix wine and vinegar in a 2-cup jar. Cover the pot with two layers of cheesecloth and secure it by wrapping a rubber band around the rim. Store the mixture in a dark, room-temperature place until it no longer tastes of raw alcohol. This should take about eight weeks. It’s okay if sediment appears on the liquid surface or jar sides.
- Double-layer cheesecloth over a glass jar or a 2-cup bottle. Pour the vinegar mixture through the cheesecloth in order to remove any sediment. Close the jar tightly using the lid.