Vinegar Aging and Value

Reginald SmithAll About Vinegar, Balsamic Vinegar, Chinese Vinegars, Making Vinegar, Sherry Vinegar, Vinegar Industry0 Comments

Besides raw material, one of the big differentiators between premium and regular vinegars is the aging process. This can range from 2 months for Balsamic of Modena IGP to 6 months for basic sherry vinegar to 12 years for Gran Reserva Sherry or 25 years for Extra Aged (“extravecchio”) balsamic. Price varies accordingly. Below is a quick chart that gives … Read More

The ambivalent status of French Vinegar

Reginald SmithAll About Vinegar, Regional Vinegars, Vinegar Industry0 Comments

French vinegar is good, but can it stand out? If there would be a country responsible for the development and refinement of vinegar in modern Europe, it would be France. Through the pre-Revolution corporations in many cities, especially the vinegar “capital” of Orléans, the Western traditional method of vinegar making matured from the 14th to 18th centuries. Though France was … Read More

Vinegar enters the trade wars

Reginald SmithAll About Vinegar, Vinegar Industry0 Comments

Vinegar, that titan of international commerce…. (only $500 million traded per year globally) True or not, vinegar has found its way into the crosshairs of the growing trade war between the US and China. In the most recent round of tariff proposals, which were originally set at 10% but are now 25%, the US added HTS code 2209 – which … Read More

My vinegar smells like acetone (nail polish remover)!

Reginald SmithAll About Vinegar, Making Vinegar2 Comments

If you make vinegar long enough you have to tackle almost every problem. I sometimes get emails and questions about an “acetone” smell from vinegar, very similar to nail polish remover. What does this mean? First, you must understand the process by which acetic acid bacteria turn alcohol into vinegar. The short chemical pathway is: Alcohol (Ethanol) + Oxygen -> … Read More

Will 2018 or 2019 see a sherry vinegar shortage?

Reginald SmithAll About Vinegar, Sherry Vinegar0 Comments

Sherry vinegar (Vinagre de Jerez) has increasingly become well-known and a hot commodity. The trade industry association of sherry vinegar vinagreros (vinegar makers) in Andalusia, Asevijerez, has indicated a widespread concern in the industry due to a shortage of sherry wine used as raw material to make sherry vinegar. As is well-known, the traditional sherry vinegar process can take time … Read More

Make your own vinegar poster!

Reginald SmithAll About Vinegar, Making Vinegar0 Comments

In order to help the legions of those trying to make their own vinegar, we have developed a poster for making your own vinegar! Please see the JPEG image below. Let us know what you think! Click the image for full size. A professional poster version can be ordered for a homebrew shop from LD Carlson. Please do not print … Read More

pH and acidity – their difference and importance in vinegar

Reginald SmithAll About Vinegar, Making Vinegar26 Comments

Those who know vinegar know acidity is of prime importance in measuring the completion and strength of vinegar. Acetic acid is what distinguishes vinegar and global standards of taste and safety specify minimum acidity levels for vinegar. The more widely recognized measurement of the strength of an acid (or base) is the pH scale. Many people know pH is important … Read More

Could balsamic vinegar ever become an asset class?

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional Vinegars, Vinegar Industry0 Comments

I have a feeling every oenophile that clicks on this post is probably laughing hysterically at the headline. For decades, fine wine has been bought and sold by not just individuals but also auctioned in high end auction houses such as Southeby’s and Christie’s for ungodly sums due to fine wine’s ability to both retain its value and grow in … Read More