I was given an old bottle of vintage red wine. No idea what type. I got a smoked chicken. I wanted to give it a quick pickling for flavor and effect. I have no sweeteners on hand. I put some clove in the wine boiled it up. 750 ml of wine. It's come out very bitter. Could the fat be doing it? What can I do to fix it?
Edit-could too little acidity be causing the bitter taste?