Wine vinegar is a richness of taste and aroma

Probably, many housewives will agree that it is vinegar that is often used in cooking different dishes. Pickles, marinades, many salads and even borscht and soups will not do without this product. Especially valuable is the wine vinegar. Its good taste reminds not only fermented wine. The preparation of a wine drink is an art that can take years. The most famous kind of this product is vinegar from Jerez.

It is worth noting that wine vinegar, the recipe of which is quite simple, is available in several forms - vinegar of white wine, red wine or lemon. It has a sour taste and is characterized by a sweet and sour smell. Depending on the type, it can be yellow or dark red. White vinegar has a moderately pungent taste, and French chefs add it to Dutch sauce and Bernese sauce. Such a degenerated wine is used in salads, soups and sauces. You can season them with beans, beans, lentils or potato soup. Vinegar from white wine improves the taste of red borscht or sweet and sour dishes. Red wine vinegar is used for marinating beef, veal or lamb. Lemon vinegar is great for fish.

So how to make wine vinegar at home? Simple enough. If you want to achieve good quality, you need to take not too strong wine, about 10-11% of the alcohol content, because the excess of alcohol suppresses the activity of bacteria that transform wine. But if the wine is too weak, the taste of the product will not meet the classical version. Try to make wine vinegar at home - this is the easiest and easiest way, requiring a minimum of costs and knowledge. In fact, in principle, do or buy a lot of ingredients do not need. After all, only when the air affects the wine, the latter begins to wander. And the better the quality of alcohol that you use for cooking, the higher quality vinegar you will have.

If you want to make it at home all the time, use the remnants of wine that you need to pour into a large glass jar with a wide throat. Rinse and dry the jar and pour into it about 1 liter of wine and 1 glass of finished vinegar. Keep the can for a while closed - open only for half an hour every day. A few weeks later, a sediment forms on the bottom of the vessel, indicating that the vinegar is ready for consumption.

A classic wine product must contain at least 6% acetic acid. For this, the wine is fermented at a temperature of about 20 ° C in oak barrels. This process is long and tedious. And the quality depends on the age of fermentation, which can sometimes last up to ten years! Not having an oak barrel house and, especially, a basement, you can leave about ¾ of the wine in the bottle and store it for two weeks at room temperature and from time to time shake. After this, you need to pour vinegar into glass bottles. It can be stored without additives indefinitely - the longer it will stand, the more acid and aromatic it will be. In wine vinegar, you can add bay leaf, rosemary, celery, spicy pepper, tarragon, thyme or Provencal herbs. He loves the company of wine vinegar and shallots. A fine taste of a white wine product will complement the lemon, raspberry or orange.

How to use vinegar from wine? It will perfectly reveal the aroma of beef and fish. Also good in salad (for example, as an ingredient in vinaigrette) or dessert (a few drops perfectly emphasize the sweetness of vanilla ice cream or strawberries).

This wine product is rich in vitamins and minerals. It improves digestion and reduces appetite, clears the body of toxins and accelerates the burning of fats. In addition, wine vinegar has antiseptic and antibacterial properties, as well as helps assimilate the gland. Vinegar contains potassium, phosphorus and magnesium. But remember that consuming a large amount can have an adverse effect on the human body.