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Can I correct one misunderstanding.  Wine vinegar is made
from wine.  If it isn't, then it is not wine vinegar.  I
make it at home in a crock, using cheap wine purchased on
booze-runs to France, odds and ends of home made wine, and
occasional wine slops.  A bacterium Acetobacter sp is used
to ferment the wine in the presence of oxygen, the process
takes a few months in the rather inefficient method we use,
commercially the process is much faster.

While I accept that the US food industry takes great
liberties with its labelling (as often demonstrated on
this list) I believe that any attempt to call "flavoured
distilled vinegar" "wine vinegar" would breach
international agreements.

Regards

David

David J Walland
University of Bristol Radiation Protection Adviser
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Tel +44 (0)117 928 8323
Fax +44 (0)117 929 1209