Wine vinegar starts its life as, well, wine. Red, white, or even sparkling—any bottle can make the leap. Bacteria called acetobacter get to work, feasting on the alcohol and turning it into acetic acid. The result? A sharp, complex liquid that carries the soul of the original wine, but with a zesty kick.
This isn’t a chemical accident; it’s an ancient craft. The Babylonians were dabbling with vinegar over 7,000 years ago, and the Romans considered it a staple drink (yes, they watered it down and called it posca). Imagine that—your everyday vinaigrette has a history that predates the Roman Empire.
