In Messinia, high quality vinegar is produced from wine and
currant grapes. The local people call vinegar ‘glykadi’, especially when it is
produced from sweet fresh wines of the year, which have not completed their
fermentation. The traditional method of vinegar production is a slow process. Once
wine is mixed with high quality old vinegar, it is left in half full barrels. With
the aid of oxygen and acetic acid bacteria, it slowly acidifies. This process
takes several months. The modern industrial method has significantly sped up the
process by using large reactors with hot air pressure. The aging of vinegar
improves its quality in terms of aroma and flavor. Vinegar is used as a cooking
ingredient in salads, delicacies, and vegetables.
Vinegar contains sugars and small amounts of minerals. Red wine vinegar does not contain fat but has traces of vitamins C, and minerals like calcium, iron, magnesium, phosphorus and potassium.