Homemade Maple Vinegar

Dear Yolo,

My absolute favorite thing that came from making homemade red wine vinegar is the one we made after it, maple vinegar. It makes food taste incredible and is fairly easy to make as well. The idea came originally from the book Ideas in Food, which anyone and everyone interested in the process of cooking should read. It is an ongoing experimental process with food by Chefs Aki Kamozawa and H. Alexander Talbot.

You need to start with some really good quality Grade A maple syrup. It’s expensive, but it is the best and substitutions really fall short. The list of the ingredients you’ll need are:

3 1/2 cups homemade red wine vinegar

3 cups grade A maple syrup

1 1/2 cups dark rum (gosling’s or any you approve of)

3/4 cup filtered water

Combine all and store in a dark place for a few weeks. Transfer as needed to a bottle with a pour spout or stopper and use on whatever you like (the recipe makes quit a bit). Maple vinegar can lift an ordinary pork tenderloin to heights of amazingness. I love it on pan roasted carrots and brussels sprouts. It gives many ordinary foods that extra umami flavor.  I’ll post some recipes in the future.

If you don’t feel like going through the process of making your own or you want to try a store-bought version first, you can always buy some at Dean and Deluca:

John Boyajian’s Malple Vinegar $8.50 for 8 oz.

Or you can go the more exotic and gourmet route and purchase some from Mikuni Wild Harvest (all of their products look pretty awesome):

Tonic 03: Maple Matured Sherry Bourbon Oak Vinegar $22.95 for 400ml

Enjoy!

Love,

Yolo

Homemade Red Wine Vinegar

Dear Maroon,I adore homemade vinegars because they usually taste better and after you’ve done it once, it pays for itself. Here’s a recipe for homemade red wine vinegar that can be used in the chimichurri and criolla recipes from an earlier post. It’s pretty damn simple.

Homemade Red Wine Vinegar:

2 cups of apple cider vinegar with the mother (you can find raw apple cider with the mother at health food stores)

3 cups red wine (we use a collection of unfinished bottles of wine from the previous week or two)

1 large glass jar

1 paper towel

1 large rubber band

Combine wine and vinegar in the jar. Cover with the paper towel and secure with the rubber band. Place in a dark, room temperature place (60-80 degrees ideal) for two weeks. Strain and transfer to a glass bottle (I like one with a pour spout). Let stand another week for flavors to mature and mellow. Use as you would any store bought red wine vinegar.

This vinegar is much more pronounced in nuanced flavor than store-bought versions. The real draw in doing this is that you can reserve a portion of the mother (unstrained, don’t be afraid – it looks like a gelatinous mass) and keep adding small batches of wine weekly to have a never-ending supply. Wine recycling!

Love,

Yolo

Here is the gelatinous mass that is the mother of the red wine vinegar: