anthona wrote:
> As i was making lentil soup, i got a phone call and told my husband to
> pour a 1/4 cup of red wine into the pot....turned out that he had put
> 1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
> wine does, evaporating the acidity.
You dont evaporate the acidity with red wine, it isnt acid in the first place.
> Does anyone know how to neutralize that distinct flavor of vinegar
Nope.
> or is it a lost cause and have to be thrown out?
You can certainly neutralise the acidity with bicarb etc but that wont necessarily
get rid of the distinctive taste of the acetic acid that is what vinegar mostly is.