On Aug 18, 11:50�am, Mark Lipton > wrote:
> Mike Tommasi wrote:
> > Er, Mark, I understand the issue of drinking gallons of vinegar (or wine
> > for that matter), but would not red wine vinegar have its tannins intact?
>
> Have you encountered tannic vinegars, Mike? �As I was writing that, I
> thought about balsamico, but even then I don't get any astringency to
> speak of. �Do you have a different experience?
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net

My red wine vinegar is so potent that I doubt anyone could drink
enough to figure out if it was tannic. But I'd assume as a lot of
beefy reds make it into the mix, there would be tannins. Else where do
they go?