Food & Wine USA - (02)February 2021

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

1. 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.


2. 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.


3. 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

1. 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.

2. 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.


3. 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