My first batch of AVA-designated red wine vinegar has been siphoned off and bottled.
I haven't actually used it in any cooking yet, but I can tell you this -- the flavor is so much more intense than anything you'll buy at any supermarket or even specialty shop.
For my next batch, which will be ready in time for holiday gift giving, I'm going to use only merlot from the North Fork of Long Island AVA.
I know that I've been a bit lax posting lately, but that's only because real work has gotten in the way. Stay tuned for a bunch of new tasting notes as well as some reports from local wine events and other fun stuff.
Oh...and my tasting of Michigan riesling for "50 States. 50 Wineries." will be posted soon as well.
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