ORGANIC Black Currant Vinegar

This strong, dark red vinegar is made from 100% blackcurrant juice and brings the full, natural blackcurrant flavour of this popular fruit to both hot and cold dishes. Matured in small oak barrels, it has an acidity of around 5%. An ideal ingredient for salads, sauces and game dishes. Also delicious with beetroot and refreshing with mineral water.

Traditional production thanks to the mother vinegar

If you discover a cloudy, gelatinous mass in an open bottle of vinegar after a while, it does not mean that the vinegar has gone off. On the contrary, it is a good sign that the vinegar has been produced traditionally and is not pasteurised: A so-called "vinegar mother" is forming. This is what experts call the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When vinegar is opened, these natural helpers may become active again.

Vinegar in the kitchen

Our fine vinegars and mill-fresh oils can be used to make vinaigrettes in endless variations. The basic recipe is very simple: 1 part vinegar, 3 parts oil and salt and pepper to taste. Our vinegars are also ideal for seasoning soups and sauces, and wherever a touch of acidity is needed to add a little extra flavour. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is refreshing and thirst-quenching.