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.
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Dear Dr. Vinny,
They say there are no stupid questions, so here goes. I don’t possess a mother for making vinegar, but I do have a sourdough starter. Would it achieve the same results?
—Christopher D., Santa Rosa, Calif.
Wow, you guys sure have a lot of questions about making vinegar from leftover wine. (In the past I’ve covered making it from red wine, from white wine, why it’s a bad idea to try to make balsamic vinegar, and some ideas if your homemade vinegar is too acidic.)
While I can follow your train of thought, a vinegar starter and a sourdough starter are not interchangeable, because they’re used for two different chemical reactions. A vinegar mother is formed from an acetobacter (which converts ethanol to acetic acid), while a sourdough starter is formed with yeast and lactobacillus (which converts lactose to lactic acid). If you mix the two, I’m pretty sure you’ll just end up with a yeasty mess.
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