I've been very blessed to have found a bottle of Kosher Balsamic Vinegar with a very healthy mother of vinegar in it. I hope to say that gone are the days of frustration over the lack of truly excellent vinegars, especially the specialty variations like sherry or champagne. I ordered a toasted oak wood barrel to inoculate. The barrel came in last week and has been undergoing a long H20 soak to supersaturate the wood which already gives off the most incredible Jack Daniels nose (giving me a new appreciation for my bourbons btw).
I already have the sherry and champagne covered. What I need from you, my chow buddies, is your advice on the fruitiest MEVUSHAL red wine you can think of to fill this 5 gallon beauty. Supposedly, the combo of toasted oak and fruit is key to a making a truly great vinegar. Keep in mind that I will need about two cases to feed this mother and barrel as such please keep suggestions to under $20a bottle.