86 FEBRUARY 2021
TOTAL 15 MIN, PLUS 3 TO 4 MONTHS FOR
AGING; MAKES 3^1 / 2 CUPS
3 cups (24 oz.) rosé wine
1 cup unpasteurized apple cider
vinegar (such as Bragg Organic Raw
Unfiltered Apple Cider Vinegar)
1 cup loosely packed fresh lemon
verbena leaves
1 cup chopped unpeeled fresh
peaches, mashed
- Combine wine, apple cider vinegar,
lemon verbena, and peaches in a 1^1 / 2 - to
2-quart glass jar, leaving at least 1 inch of
headspace at the top. Place a quadruple
layer of cheesecloth or a clean kitchen
towel over top of jar, and secure firmly
using kitchen twine or a rubber band. - Store in a cool, dark, dry place, stirring
weekly, until a web-like “mother” forms,
up to 4 weeks. Let stand, undisturbed,
until wine has acidified, 3 to 4 months. - Place a fine wire-mesh strainer over
a large bowl; line with a double layer
of cheesecloth. Carefully pour vinegar
mixture through strainer, stirring without
pressing on solids, until all liquid has
passed through. Discard solids. Pour
vinegar into an airtight bottle; store in
refrigerator.
MAKE AHEAD Peach-rosé vinegar may be
refrigerated up to 6 months.
TOTAL 15 MIN, PLUS 3 TO 4 MONTHS FOR
AGING; MAKES 3^1 / 2 CUPS
3 cups lightly oaked Chardonnay
(such as LIOCO Sonoma County
Chardonnay)
1 cup unpasteurized white wine
vinegar (such as Pompeian)
1 cup loosely packed fresh basil
leaves
1 cup chopped heirloom tomatoes,
mashed
2 garlic cloves, mashed
- Combine wine, white wine vinegar,
basil leaves, mashed tomatoes, and gar-
lic in a 1^1 / 2 - to 2-quart glass jar, leaving at
least 1 inch of headspace at the top.
Place a quadruple layer of cheesecloth or
a clean kitchen towel over top of jar, and
secure firmly using kitchen twine or a
rubber band.
- Store in a cool, dark, dry place, stirring
weekly, until a web-like “mother” forms, up
to 4 weeks. Let stand, undisturbed, until
wine has acidified, 3 to 4 months. - Place a fine wire-mesh strainer over
a large bowl; line with a double layer
of cheesecloth. Carefully pour vinegar
mixture through strainer, stirring without
pressing on solids, until all liquid has
passed through. Discard solids. Pour
vinegar into an airtight bottle; store in
refrigerator.
MAKE AHEAD Tomato-Chardonnay vinegar
may be refrigerated up to 6 months.
Aromatic, refreshing lemon verbena
and mild fruitiness from peach-infused
rosé shine in this versatile vinegar ideal
for shrubs and cocktails.
With bright sweetness from tomatoes and a savory, robust finish from
garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle
over vegetables, soups, or fish.
Peach-Rosé
Vinegar
Tomato-Chardonnay
Vinegar
FOOD STYLING: TORIE COX; PROP STYLING: CLAIRE SPOLLEN