The Sonomaist makes no bones about being a lover of fine food and wine. I’m certainly not above spending a little extra for the farmer’s market oyster mushrooms or the organic kale every now and again. But reading the latest issue of Bon Appétit, this morning I nearly choked on my Trader Joe’s Brazillian Peaberry (Great coffee, $6.99 a can!)
It was an article about making your own vinegar at home. A noble pursuit to be sure, but not when you’re using an AMAZING Merry Edwards pinot noir to do it…Not once but twice!!! I quote —
“We got started when a friend gave each of us a piece of “mother,” which resembles the Absent-Minded Professor’s flubber, a blob floating in jars with a little wine and water. It’s this mother, the live starter, that transforms wine into vinegar (acetic acid) through alcoholic fermentation and bacterial activity, with an assist from good old oxygen.
We swapped out the canning jars for gallon crocks draped with cheesecloth, which allows air in but blocks out light. Then, with a flourish, we poured a bottle of 2007 Meredith Estate Pinot Noir into each. The more delicious and aromatic the wine, the finer the vinegar, so whatever we’re drinking, we share a glass with our fermenting vinegar.”
This is a $64 (average) bottle of incredible wine. Am I wrong to hate B.A. more than a little right now? Are you with me? Or maybe we should all go back to lighting our Cohibas with 100 dollar bills…