Red Wine Vinegar is made from red wine. Producers allow the red wine to ferment until it turns into vinegar. Once fermentation is complete, the vinegar can be strained and bottled in sterile bottles, or is aged for up to two years before bottling. The longer the vinegar ages, the more muted the flavor becomes.  Even after straining, a minuscule amount of sediment will remain at the bottom of the bottle.  Red wine vinegar can be used in salad dressings and sauces, pickling, slow food and cooked in reductions to make sauces.

 

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