I have been reading a book about the history of wine, which suggests that ancient wine-makers produced primarily soured wine. Without modern methods of sanitation or airlocks, our first vinters produced wine tinged with vinegar. (Not exactly the quality that our modern wine aficionados would appreciate. . .)
These days, it would seem like a defect to drink a wine that has soured. Yet today, that’s exactly what I’m doing. I’m taking soured wine (also known as wine vinegar) and making it drinkable. Why? Well, because it’s surprisingly good.