It’s heady stuff, aged in oak barrels for at least four months and often up to a year. At the restaurant, Moore favored using what wine was around to make his vinegar: leftovers from tastings or from parties, bottles that were open or available, an eclectic sampling from a variety of grapes. The original Camino batch was made from an old bottle of vinegar that Moore had bottled back in the Chez Panisse days, left under his house, and then forgotten about; that, in turn, had been made from another old bottle of vinegar. (Not unlike sourdough, live vinegar is used to make more vinegar.)
Source: latimes.com – Los Angeles Times