This red wine vinegar is made traditionally, where the bacteria are grown in a half-filled barrel containing a mother culture.  The base begins with good quality wine and the process is long and slow whereas modern red wine vinegars can be processed in as little as 24 hours.  Vinegars made traditionally have a great depth of character from the flavours of the wine from which they are made.  As with wine, vinegar softens over time if unopened. Also like wine, once opened it will slowly oxidise so don't save it for best, hop into it!

Serving Suggestion:

Maggie uses her Red Wine Vinegar daily with salads. To give you a guide, use 4 parts extra virgin olive oil to 1 part Red Wine Vinegar. Try deglazing a pan with Red Wine Vinegar particularly after cooking liver for a quick sauce. Drizzle Red Wine Vinegar over baking vegetables. Add a dash of Red Wine Vinegar to hare, venison or goat dishes at the end of cooking, or just a little to liven up a soup or pasta.