Most vinegar consumed around the world is made through industrial processes that work fast but generally produce insipid results. Luckily, there is an increasing number of producers making delicious artisanal vinegars.
“It is easy to make fine vinegar, all you need is good wine and patience,” says Mário Sérgio, the winemaker of Quinta das Bageiras in Bairrada. “Fill about two-thirds of an oak barrel with good-quality wine and forget about it for 10 years. Sure enough, the wine will turn into vinegar.” The Romans seem to have followed a similar recipe–the Latin word for vinegar, vinum acer, means sour wine.
We took a bottle of Mário Sérgio’s artisanal vinegar home and were amazed at the difference it made. Its tangy taste transforms salads from good to great. Cooking with this vinegar enhances the food we prepare in ways that are subtle but profound.