Best 6 Homemade Red Wine Vinegar Recipes
Vinegar, an essential ingredient in many cuisines, is a versatile condiment that adds flavor, acidity, and depth to various dishes. Red wine vinegar, a popular type of vinegar, is made from fermented red wine and is known for its rich, fruity flavor and dark reddish-brown color. With its distinct taste and aroma, red wine vinegar has become a staple in many kitchens, used in salad dressings, marinades, sauces, and more. Whether you're a seasoned cook or just starting your culinary journey, understanding the process of making homemade red wine vinegar will allow you to appreciate the craftsmanship behind this versatile ingredient and create flavorful dishes that showcase its unique characteristics.
Here are our top 6 tried and tested recipes!
RED WINE VINEGAR (COPYCAT)
No one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. Using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. It can also be infused w/garlic or other herbs as desired. I use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the Zaar data base. *Enjoy* !
Provided by twissis
Categories Very Low Carbs
Time 1m
Yield 1 1/4 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine both ingredients in a sml jar w/a lid & use as needed.
- NOTE: If you are infusing this mixture w/garlic or other herbs, allow to stand for a minimum of 3 hrs b4 using.
HOMEMADE RED WINE VINEGAR
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of "Vinegar Revival." To make it, you'll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what's happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there's no need to add water at the beginning.
Provided by Tejal Rao
Time 10m
Yield About 1½ quarts
Number Of Ingredients 2
Steps:
- Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 4 milligrams, Sugar 1 gram
RED WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories condiment
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
RED WINE VINAIGRETTE
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HOMEMADE RED WINE VINEGAR
Categories No-Cook Vegetarian Vinegar Red Wine
Number Of Ingredients 2
Steps:
- Place the vinegar and the wine in a crock or jar, such as a large canning jar. It should hold at least 1 gallon, with enough extra space to allow for plenty of air circulation. Cover the opening with a cotton towel or piece of muslin, secure it with a rubber band, and place it in a warm spot (68-70°F.) for 1 to 2 months. Check it occasionally, and sniff it. It will gradually assume a distinct vinegar aroma, and you will notice a slight film, or voile, appearing on the top. Don't move the jar, for it might disrupt the film, which is the beginning of the bacteria that will create a blanket on top of the vinegar and turn any wine you add to vinegar.
- When the mixture has a distinct smell of vinegar (after at least 1 month), transfer it to a crock with a spigot, or to a small barrel with spigot and a bunghole, by pouring as much of the vinegar as possible into the new container, then carefully transferring the mère by hand. Draw off one third of the vinegar and bottle it for use. Replace that with an equal amount of wine. From then on, add ends of bottles to the vinegar crock, making sure you never submerge the mère and that you don't add too much all at once, which could cause the mère to expire.
- After adding wine, wait at least 2 weeks to draw off any vinegar.
Tips:
- Select a quality red wine: A good quality red wine will result in a better tasting vinegar. Look for a wine that you would enjoy drinking.
- Use a clean glass jar: The jar should be sterilized before using it to make the vinegar. This will help to prevent any bacteria from contaminating the vinegar.
- Keep the vinegar in a cool, dark place: The vinegar should be stored in a cool, dark place away from direct sunlight. This will help to preserve the quality of the vinegar.
- Be patient: It takes time for the vinegar to develop its full flavor. Allow the vinegar to age for at least 4 weeks before using it.
Conclusion:
Making homemade red wine vinegar is a simple and rewarding process. With a little time and effort, you can create a delicious and versatile vinegar that can be used in a variety of dishes. Whether you use it as a salad dressing, marinade, or dipping sauce, homemade red wine vinegar is sure to add a touch of flavor to your meals.
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