Yes, it was fun venturing into the wine-making, PTN doing the heavy pulling.
I am interested in the vinegar, as I am the master salad dressing maker at home (I am told that's the only reason I am still around...hmm). BTW, the secret is to dilute some mustard in the vinegar well first, in the bowl, then add parsley, oil, garlic, etc. That' s Uncle Francis' way to make the dressing.
Some of the commercial red wine vinegar is diluted with water -as I discovered reading the label on my bottle from Stop & Shop! That would be worth a try on our "vinegar", bring the acidity down?
re: balsamic. I was reading a Deluca cookbook the wife bought, and it explains how there are two balsamics, the commerciale and the traditionale.
Mere mortals never see the traditionale, as it is private label or such, and quite pricey due to many, many years (decades) of aging...