Sour Grapes: The History and Science of Vinegar

It’s found in almost every home, whether it’s destined to dress
salads or clean surfaces and kill fruit flies. But, effective as it
is at those tasks, most of us struggle to get excited about
vinegar. Today, however, a handful of enthusiasts and entrepreneurs
are trying to launch a vinegar renaissance—one in which we
appreciate vinegar (nearly) as much as the alcohol from which it’s
made. This episode, we visit vinegar attics in Italy, conduct an
epic tasting in a backyard vinegar shed in west London, and chat
with our in-house microbiologist, Ben Wolfe of Tufts University, in
order to explore vinegar’s long, frequently accidental history, its
rumored health benefits, and its culinary potential. Plus: is the
balsamic vinegar on your shelf the real thing? Listen now for all
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