Red Wine Vinegar Marinade: A Great Way to Enliven Meats

An old saying in the wine world is, “I love cooking with wine. Sometimes I even put it in my food”. This adage lies at the heart of experienced cooks and every sommelier in the world. You can add wine to many foods to enhance flavor and marinade your steaks and fish. But did you know you can add wine in more ways than just one? Not only can add wine directly, but you can also use red wine vinegar for an extra unique flavor. If you’re expecting a lot of guests and want a great marinade for your meats, red wine vinegar marinade is a great way to spice up your meal!
You don’t need to go very far to find red wine vinegar marinade. In fact, you probably have the main ingredient to make it right in your kitchen- red wine. Remember, in the traditional sense, wine turns to vinegar if left too long in the bottle. This is why even the sturdiest red wines must be consumed after several decades or risk being ruined by oxygen. So how do cooks get red wine vinegar? Do they really wait years? Nope. Instead of waiting for this to happen (which can take years), there’s a simple technique many cooks use to induce the conversion process of wine to vinegar.
To make red wine vinegar marinade, first you need to setup your red wine in a crock or bowl and add Mycoderma aceti bacteria. You can find this in packets from stores and websites catering to wine and beer hobbyists for a very low price. Let the bowl of wine and bacteria sit for 2-3 months, and slowly introduce more wine to the mixture until the thick layer at the top falls to the bottom. Once you see the thick film at the top sink (also called mother of vinegar), your red wine vinegar is ready to use in a marinade! Be sure you filter your red wine vinegar, and bottle the finished product for maximum freshness and lifespan.
To craft a delicious marinade from your red wine vinegar, add the following ingredients to 2 cups of red wine vinegar: 1 cup of red wine, 1 teaspoon of crushed garlic cloves or garlic powder, 1 teaspoon of oregano, 2 tablespoons of pure virgin olive oil and a half-cup of Italian dressing. If you want more spice, add a small amount of Worcestershire sauce or Soy sauce.
This red wine vinegar marinade can be added to steaks, chicken or pork. To properly marinade, spread the mixture over the meat and let sit in the refrigerator prior to cooking. For steaks, overnight marinating ensures a moist and tender cut and is a great way to spice up a less expensive cut. For chicken or pork, most tend to marinade for an hour or two just prior to cooking. Either way, a red wine vinegar marinade brings out the best flavors in meat and wine! Red wine vinegar marinade is a great all-natural addition to any kitchen complement of tasty preparations.

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