I actually eat steak with rice as a preference these days! Plus, I prefer lemon juice on my fried fish, even in the UK (where your chances of finding actual vinegar in a commercial setting is near zero....it's all "non-brewed condiment"). Of course, your piri-piri chicken will come with chips too...... but not sure how much you'd want vinegar there though. I do get odd looks when I say I like cod, but not bacalhau so much...... explaining milky, flaky, fresh cod to someone who thinks it came from God ready-salted is a challenge. Hake won't cut it either, wherever they put their tails.

BTW, my FiL used to make "Vinho Americano" aka Morangueiro.... which is infamous for the speed at which it can "turn". I remember SWMBO drinking it one evening and when she went back to the barrel the next lunchtime, it was vinegar. I remember being there for the harvest, treading the wine and then going back a couple of hours later to hear the "snap, crackle and pop" of fermentation from the natural air-borne yeasts. Amazing stuff. The bagaço distilled from it is good stuff too..... I'm surprised nobody is running their car on it!

Well for me fried fish needs chips, maybe the mushy peas, but not essential, but vinegar a must..........talking about `must`, the brew is now down to 1020, so still cooking.

I don't want to be a Cassandra but if you haven't experienced home-made wine before, do be prepared to be underwhelmed.

You'll be able to mark it up a bit because it's yours, it's organic and it's got zero carbon miles or whatever but when all's said and done, it doesn't really have that smoothness and depth that a good commercially-produced specimen has.

A bit challenging to the tastebuds is probably an adequate summary

don't forget the filtration and clearing....... not that Morangueiro got much of that. If you've never tried it, it's only about 8-10% alcohol, but tastes like slightly tannic strawberry jiuce. It's also drunk cold and in highball glasses (so the low alcohol by volume doesn't really come into it!!). Dangerous on a hot day.....

you mean like a good Australian Shiraz 😀

And it must be malt vinegar.

Oh, I don't know, I'm not always underwhelmed by mass-produced Australian grape juice.....

In a land of so many original varieties and so much wine, to bring it from the other side of the world is really doing one's bit for the environment........