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June 12, 2006


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Hooray, hooray! Here's hoping your first batch goes well.

Can't wait to see what you think of the final product. Especially when you compare it to the inevitable Hamptons AVA vinegar.

And the Ideas in Food folks use glass jars because they get the pure flavor of the source ingredient (I'm naturally eager for my oak barrel to become neutral), so you're in good company!

Why not just save a whole lot of time and buy some Pindar instead?

This is awesome!
You're becoming a real do it your-selfer, and I just may have to follow suit.

And people say I'm nuts for cooking brisket for 18 hours!

The vinegar looks really interesting. But can you tell me what AVA means?

If you need a second option for some of that leftover wine ...
we freeze it in ice cube trays. Then, when whipping up a pot roast or something, we have wine easily available for cooking.

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