Making homemade Red Wine Vinegar is easy and much more flavorful than buying it at the store. Turn leftover wine into a delicious vinegar perfect for salads, side dishes, and recipes that need an extra splash of flavor!
I’ve got several different kinds of vinegar in my pantry and I use most of them quite often. There’s the workhorse, Apple Cider Vinegar, and coming in a close second is Red Wine Vinegar. Both have so many uses which means I’m constantly restocking my supply.
I recently discovered I could make my own red wine vinegar at home from leftover wine. It may seem crazy to say “leftover wine” like that really happens, but it does. With some good red wine and a little patience, you can have a delicious, flavorful vinegar in about a few weeks.
Homemade Red Wine Vinegar has deep flavors that are more complex than anything you can buy at the store. You will love the beautiful extra something that it adds to your recipes.
How To Make Homemade Red Wine Vinegar
How to turn red wine into vinegar naturally:
This is my favorite method for making homemade vinegar. Use a half or ¾ full bottle of red wine. Place the wine in a large mouth jar or bottle, cover the top with cheesecloth and secure it with a rubber band. Leave it in a warm place, I put it at the back of my counter for 2 weeks. That’s it. The natural oxidation process will turn the wine into vinegar for you! Taste it then store it in a cruet or jar with a lid.
This method only requires one extra step. You’ll need a u0022motheru0022 supply of raw vinegar or Braggs ACV with mother, and a bottle of red wine to get things going. You don’t need expensive wine, just something that you like to drink. Add 1 cup of mother and the red wine to a large glass container. Cover and place out of direct sunlight. Over a 2 to 3 week period, you’ll see a u0022skinu0022 form over the top of the mixture. The skin will eventually sink to the bottom (about 2 weeks) and you’ll have vinegar. As you use the vinegar, you can add more wine to the supply you’ve been making.
How To Store Homemade Red Wine Vinegar
Choose the Right Container: I use a glass bottle with a cork or screw top. Glass is preferred as it doesn’t interact with the vinegar, preserving its taste and quality.
Keep It in a Cool, Dark Place: Store the red wine vinegar in a cool, dark cupboard away from direct sunlight and heat.
Seal It Properly: Make sure the bottle is sealed tightly to prevent air from entering, which can cause the vinegar to spoil or lose its potency.
Recipes To Make With Red Wine Vinegar
- Greek Salad Dressing
- Pickled Corn With Red Onions
- Creamy Tomato Cucumber Pasta Salad
- Three Bean Salad
- Amazing Roasted Cabbage Soup
- Spaghetti Salad
Last but not least…
If you make some Red Wine Vinegar be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Ingredients
- 1 bottle red wine
- 1 cup raw vinegar
Instructions
Small Batch
- Use ½ or ¾ full bottle of red wine. Place the wine in a large mouth glass jar or bottle. Cover the top with cheesecloth and secure it with a rubber band. Leave it in a warm place for 2 weeks. That's it. The natural oxidation process will turn the wine into vinegar. Taste then store in a sealed or corked bottle.
Constant Supply
- Add 1 cup of mother and an entire bottle (750ml) of red wine to a large glass container. Cover and place out of direct sunlight. Over a 2 to 3 week period, you'll see a "skin" form over the top of the mixture. The skin will eventually sink to the bottom (about 2 weeks) and you'll have vinegar. As you use the vinegar, you can add more wine to the supply you've been making. Taste then store in a sealed or corked bottle.
Nutrition
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I want to let you know about a recipe for Cranberries Pickled in Red Wine Vinegar in the cookbook Fancy Pantry.
The first time I made this recipe, I had to spend a fortune on store-bought red wine vinegar and that made me determined to learn how to make my own.
They are delicious and a great Christmas gift.
Thank you!
Trying this out this holiday season. Will let you know how it turns out. Thank you for sharing
Could I switch up the ingredients, like using Moscato instead of red wine or apple cider vinegar instead of normal vinegar?
I really don’t know about those changes. I’ve only tested as per how I wrote the post. Let me know if things work out.
~Donya
I just added (split) a bottle of Merlot between two small bottles of Star brand red wine vinegar with dregs at the bottom. My two jars are covered with cheese cloth and I will be ready to report back in two weeks’ time. (By the way, I chewed on a corner of the cheesecloth, and in my humble opinion, it doesn’t taste at all like it. 🤣)
I have a scoby from a bottle of store bought red wine vinegar. (Didn’t know that could happen)! About 1/2 cup in size. Can I add this to the bottle of red wine using the same directions and get the same results?
How do you tell if the small batch vinegar is ready to use?
Per the post instructions: Leave it in a warm place, I put it at the back of my counter for 2 weeks. That’s it. The natural oxidation process will turn the wine into vinegar for you! Taste it then store it in a cruet or jar with a lid.
~Donya
Hi, Lori. I don’t presume to know everything about vinegar, but my father made lousy wine and excellent vinegar. I go by taste. My bottom line is: if this is going to taste good mixed into my salad, then it’s ready to go. And just keep in mind that it doesn’t have to be two weeks. You can wait a month. It can stay on the counter uncovered indefinitely but you’re going to want to cover it eventually (due to evaporation. I’m just saying that if you don’t cover it, it’s not going to go “good.” 🤣😂
I have been making my own Pinot Noir, Pinot Grigio, Sauvignon Blanc,
Sherry and Malt (beer) vinegars for several years using the continuous supply method. I use wines in the $10-12/bottle price range – not too expensive to dress a salad with but with enough varietal characteristics to make an interesting vinegar. Malt vinegar, traditionally served on French Fries or “chips” as the British call them, is a real treat when made from a local craft brewed IPA.
I have found that I don’t like the more heavily oaked wines as a source of vinegar.
With the Constant Supply recipe, you mention “cover” it. Do you mean with a lid or with a cheese cloth like the small batch recipe? Thanks!
With cheese cloth.
Thanks, Donya
What wines would you recommend? I have a cab that I will try it with. Is a cheaper wine better? TIA
Hey there Leslie!
Thank you so much for your interest in this recipe, I think you’re really going to like it! Honestly, the beauty of this recipe is that you can use pretty much any red wine you have on hand, I usually use a Cabernet Sauvignon or a Malbec, but if you prefer something else you can use that. I hope you enjoy the recipe, let me know how everything turns out!
~Donya
Added apple peels and cores to mine, made one red and one white – it’s divine!
I don’t think I’ll be able to buy vinegars at the store again.
Hey there!
Thank you so much for your rating! I am thrilled you like this recipe, it’s one of those neat recipes where the homemade is just always going to be better than the store bought. Thank you so much for your support!
~Donya