Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
My wine vinegar is very acidic. I used a mother from my Italian neighbor. I want to make chutney with it and use it in salad dressing. Any ideas?
—Vicky C., Tasmania
I get a lot of questions about making vinegar from leftover wine, both red and white. It doesn’t always work, but it takes only a small investment to get started, and it’s great way to use leftover wine (if you ever have such a thing as “leftover wine”).
Of course, vinegar is supposed to be acidic, but I agree that the homemade stuff typically seems stronger than what you buy in the store. That’s usually because store-bought vinegar is diluted. You could cut your own vinegar with water, but you’d dilute not just the acidity, but the flavor and intensity too.
When adding your aggressive vinegar to recipes like chutney, just adjust the sugar levels accordingly to balance it out. When I make the dressing for my Greek salad with homemade red wine vinegar, I often add a touch of sugar or honey to round out the notes.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.