You must have heard how to turn water into wine, but have you heard of turning wine into grape vinegar?

A food company based in Tauranga, New Zealand, believes that they have found a fundamental solution to the use of excess wine in the country, using Sauvignon Blanc to make balsamic vinegar. (Balsamicvinegar refers to the famous and extremely expensive concentrated grape vinegar in Italy, which often takes more than 25 years of aging. The price of 100ML is more than 1,000 yuan.)

The newly developed Avo Health "White Balsamic Vinegar and Avocado Oil Salad Dressing" is one of the series of products the company plans to launch in the European market. Although white balsamic vinegar is not new, the company's founders Chris Nathan and Andrew Logan said that no one currently uses Sauvignon Blanc to produce white balsamic vinegar, and no one has tried mixing white balsamic vinegar with avocado oil. Logan said, "It may be a bit exaggerated to describe it as a solution for the Marlborough wine merchant's excess product, but we think it is good news."

The New Zealand wine industry has been plagued by excessive supply of grapes over the past two years and has been forced to sell an amazing amount of cheap wine on the international market.

Philip Gregan, executive director of New Zealand wine industry, said that the massive backlog of wine has promoted “large-scale product innovation”.

One of the major innovations is Sauvignon Blanc, which is very popular in the summer. He also classified white balsamic vinegar into the same category. However, he does not want it to occupy a large amount in the company's products, because New Zealand's wine vinegar is cheap.