Picked and pressed by hand in the Columbia River Gorge. Our wine is fermented on native yeasts before being aged in old oak barrels for up to three years. After tasting the wine we determine it is best used to make this Blueberry Vinegar. We inoculate the wine with “The Mother”; a bacterial colony that forms on the top of vinegar as a prevention against invading bacteria. Six months later the entire batch is completely vinegar and aged for another five years in oak barrels. Another taste test to determine quality allows us to choose this vinegar to be poured over freshly harvested organic blueberries and let to sit for another year before the final (and favorite) taste test of the Blueberry Vinegar.
This Blueberry Vinegar exhibits fresh blueberry flavors and gives a very smooth finish. Unsweetened, it is great as salad dressing, for marinating, cooking or drinking.