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…spontaneously fermenting

Unsulfured Homemade Vinegar

This project of mine started when I ordered a case of Frank Cornelissen Munjebel Bianco 5 and was lucky enough (rather unlucky) to receive a case with an open bottle.  This was the infamous bottle I had heard about a few months back. I was speaking to importers of this wine and they mentioned they had a customer of the Vinmonopolet (Wine Monopoly) return a case of the wine because they thought there was something wrong with it (we won’t get into this here, you know it’s my favorite wine…).  When I discovered this open bottle in the case, I thought “what the hell?! Why would they send this to me without opening the case and checking?!”

Well, you know the old saying.  Nature gives you lemons, you make lemonade. In this case nature gave me an almost completely full bottle of Munjebel Bianco, so I thought “why not make un-sulfured vinegar?”.   So here it is, about 6 months after I started this project.

I apologize in advance to the wine makers for converting their lovely wines into a lovely vinegar. I am storing the vinegar in a magnum bottle. Only unsulfured wines will be added as needed).

Color: Orange, copper.. Well you see in the picture!

Aromas: Acidic, vinegary with hints of orange citrus and toasted hazel nuts

Taste: First attack is orange peel with  hints of fresh fruit which is immediately followed by a grapefruit and vinegar taste. Medium acid with a slightly nutty finish. Very fresh and persistent finish which lingers without too much burning at the back of the throat.

, vinegar with hints of orange citrus and toasted hazel nuts

Category: 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine), Unsulfured Homemade Vinegar

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2 Responses

  1. Ed says:

    Hello Joseph very funny. This weekend I visited a restaurant of whom the owner proudly showed his own white wine vinegar. Undilluted, strong stuff but very clean, great for salades or boil down with some garlic for over steamed vegetables with some oil. How did you start the vinegar? Did you add a bit of existing?

    • vinosseur says:

      Hello Ed!

      Thanks for the comment! I didn’t use a starter at all to make this vinegar. I simply started with that nearly full bottle of Munjebel Bianco (which was already on its way to becoming vinegar), poured it into that empty magnum I had, and the rest happens on its own!
      The main difference I have noted between the homemade and store-bought vinegars I have tasted is the strength. The homemade vinegars I have tasted have been a bit “sweeter” or “fruitier” and more mild in strength. Delicate if you will.

      -cheers

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About
Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

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Joseph would love to hear from you! You can contact him by email at vinosseur@gmail.com