Vinegar making is super simple and mother nature does most of the work for you. When wine comes in contact with oxygen, it forms acetic acid, the basis of vinegar. Slow fermentation enhances taste, and oak aging contributes to balance. - Justin Dean
Start with quality wine to avoid off-flavors. Bigger and bolder wines result in better vinegars, according to Rodrigo Vargas. - Rodrigo Vargas
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