Wine vinegar - rich taste and aroma

Probably many Housewives will agree that vinegar is often used for cooking various dishes. Pickles, pickles, a salad, and even soups and soups will not be without this product. Especially valuable is wine vinegar. His good taste is reminiscent not only of fermented wine. Cooking wine beverage is an art that can take years. The most famous type of this product is vinegar from Jerez.

It is Worth noting that the wine vinegar, the recipe is quite simple, is available in several forms – white wine vinegar, red wine or lemon. It has a sour taste and is characterized by a sour-sweet smell. Depending on type, can be yellow or dark red color. White vinegar has a moderately pungent taste, and the French cooks add it to hollandaise sauce and Béarnaise sauce. Reborn is the wine used in salads, soups and sauces. You can season them beans, kidney beans, lentil or potato soup. White wine vinegar enhances the taste of the red borscht or sweet and sour dishes. Red wine vinegar is used for marinating beef, veal or lamb. Lemon vinegar perfect for fish.

So how to make wine vinegar at home? Simple enough. If you want to get a good quality, you need to take not too strong wine, approximately 10-11% alcohol because excess alcohol suppresses the activity of bacteria that transform the wine. But if the wine is too weak, the taste of the product would not meet the classic version. Try to make wine vinegar at home – it is the simplest and easiest method, requiring the minimum of expense and knowledge. In fact, in principle, make or buy lots of ingredients is not necessary. It is only when exposed to air, the wine starts to ferment. And the better the quality of alcohol you use for cooking, the higher quality vinegar you will have.

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If you want to do it at home constantly, use leftover wine that you pour in a large glass vessel with a wide throat. Rinse and dry jar and fill it with approximately 1 litre of wine and 1 Cup of vinegar ready. Hold Bank some time closed-open only for half an hour every day. Few weeks at the bottom of the vessel is formed a precipitate which would indicate the readiness of vinegar for consumption.

Classic wine product must contain at least 6% acetic acid. This wine is fermented at a temperature of about 20C in oak barrels. This process is long and tedious. And the quality depends on the age of fermentation, which can sometimes take up to ten years! Not having a house of oak and, especially, the 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 to shake. Then you need to pour the vinegar in glass bottles. It can be stored without additives to infinity – the longer he would stand, the more sour and more aromatic it will be. In wine vinegar, you can add Bay leaf, rosemary, celery, spicy peppers, tarragon, thyme or herbes de Provence. Loves the company of wine vinegar and shallots. A lovely taste of white wine product will complement the lemon, raspberry or orange.

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

This wine the product is rich in vitamins and minerals. It improves digestion and reduces appetite, cleanses the body of toxins and speeds up fat burning. In addition, vinegar has antiseptic and antibacterial properties and also helps to absorb iron. Cider vinegar contains potassium, phosphorus and magnesium. But remember that the consumption of large quantities can have adverse effects on the human body.