21 November, 2011

Red Wine - Apple Cider Vinegars

This post contains three recipes for infusing red wine and apple cider vinegar.

I've been infusing vinegars since the 1980s because I enjoy layering flavors when I cook. To the best of my knowledge, these are my own combinations.

  • Basil-Garlic Red Wine Vinegar

  • Herbal Red Wine Vinegar

  • Rosemary-Thyme-Jalapeño Red Wine Vinegar

  • Tarragon-Rosemary Red Wine Vinegar





Duck Pond Cellars


This is one of my favorites. I like using this herbal vinegar in tomato sauces, vinaigrettes, and Sweet and Sour Beans.

Basil-Garlic Red Wine Vinegar (2011) ingredients
Makes about 3 cups
1 cup Merlot
2 cups apple cider vinegar
1/2 tsp minced garlic
1 handful fresh basil leaves, crushed in your hand

Garnish (after decanting)
Fresh basil sprigs
Fresh whole garlic cloves, peeled


Notes:  I used Duck Pond Merlot by Fries' Family Cellars - Columbia Valley, Washington USA, and steeped the mixture for thirty (30) days.



Basil-Garlic Red Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in minced garlic. Heat to simmering.


Immerse fresh herbs
Pour mixture over the basil leaves in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh basil sprigs to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.




Herbal Red Wine Vinegar (2016) ingredients
Makes about 1.5-quarts
2 cups dry red wine
1 (32-oz / 946ml) bottle Eden Organic Apple Cider Vinegar (5% acidity)
4 Bay leaves, crumbled
1 tsp minced garlic
2 tsp black peppercorns
1 cup fresh herbs, gently bruised


Herbal Red Wine Vinegar (2016) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in the Bay leaves, minced garlic and peppercorns. Heat to simmering.


Immerse fresh herbs
Pour mixture over the fresh herbs in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh herb sprigs to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.



Herbal Red Wine Vinegar (2016) Notes
  • I used an aged bottle of 1990 Cline Cellars Contra Costa CountyMourvèdre with equal amounts of fresh basil and mint leaves, with leaves from one long rosemary stem and two to three short stems oregano, plus 1.5 to 2x tarragon leaves as the basil.





Try this herbal vinegar with black beans and rice or Frijoles Negros A La Criolla.

Rosemary-Thyme-JalapeñRed Wine Vinegar (2011) ingredients
Makes about 1.5-Quarts
2 cups Merlot
4 cups apple cider vinegar
3 dried bay leaves, crumbled
1 tsp whole black peppercorns
1 tsp minced garlic
1 large branch fresh rosemary, bruised
1 handful fresh thyme sprigs, bruised 
1 jalapeño pepper
2 scallions

Garnish (after decanting)
Fresh rosemary and thyme sprigs
Fresh jalapeño pepper, if desired


Notes: I used Duck Pond Merlot by Fries' Family Cellars - Columbia Valley, Washington USA, and steeped the ingredients for twenty-five (25) days for more pronounced jalapeño flavor.



Rosemary-Thyme-JalapeñRed Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan. Stir in bay leaves, black peppercorns and minced garlic. Heat to simmering.


Immerse fresh herbs, chili and scallions
Pour mixture over the herbs, jalapeño and scallions in clean and dry glass bottles. Be sure they're completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add fresh rosemary and thyme sprigs, and if desired, a jalapeño pepper to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.





Tarragon-Rosemary Red Wine Vinegar (2011) ingredients
Makes about 3 cups
1 cup Cabernet Sauvignon
2 cups apple cider vinegar
1/4 tsp minced garlic
1/8 tsp ground white pepper
1/2 (0.66-oz) pkg fresh tarragon
1 sprig fresh rosemary, bruised

Garnish (after decanting)
Fresh whole garlic cloves, peeled
Fresh tarragon and rosemary sprigs


Note:  I used Lorval Cabernet Sauvignon (French grapes) by Cordier Estates - Fort Stockton, Texas, and steeped the mixture for twenty-one (21) days.


Tarragon-Rosemary Red Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in minced garlic. Heat to simmering.


Immerse fresh herbs
Pour mixture over the tarragon and rosemary sprigs in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh tarragon and rosemary sprigs to each bottle. Fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.


Index
apple cider vinegar
Cabernet Sauvignon
Condiments > Vinegars, flavored > apple cider
jalapeño
Merlot
wine

Page Last Updated 7 July 2016

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