Vinegar is a
wine whose alcohol was transformed in acetic acid
by a germ called "mycoderma acéti".
Vinegar acidity makes fatty substances'digestion
Vinegar tradition in the Orléans area
dates back to the time when wines from Tours and
Anjou were transported by boat on the Loire. Their
quality wasn't always exceptional and
transportation were slow. Sour wines were then
unloaded in Orléans and transformed in
There is only one vinegar factory left today in
Orléans, the Maison Martin Pouret
(that settled in the Faubourg Bannier in 1797),
when the city still produced half of French
vinegars in the beginning of the century.
Making its own vinegar
Chose a container (vinegar bottle) in stoneware or in wood
with a faucet in the bottom.
Mix 80% red wine with 20% red wine vinegar (if you're
impatient, mix 50% wine with 50% vinegar). Use preferably a
Close the vinegar opening with a lid or a cork. Put a gauze
between the vinegar bottle and the lid or the cork. Leave
the vinegar bottle in a place were temperature is between
20°C and 30°C.
Wait for 3 to 4 months. Little by little a grey cloud will
cover the surface before becoming a gelatinous mass : "the
vinegar mother". Don't move the vinegar bottle, vinegar
wouldn't mature well if the mother fell in the bottom of the
If someone gives you a piece of mother you'll save time. In
this case pour wine in the vinegar bottle and put the piece
on surface. Wait for 1 to 2 months.
Don't take vinegar out by the top, you would damage the
mother. Take it out by the bottom faucet. Replace the used
vinegar by an equal quantity of wine, pouring it delicately
by the top, paying attention to not break the mother. You
can use bottle drops of good red wine, vinegar would be even