BIO Red wine vinegar
- from selected high-quality red wines
- made according to traditional craftsmanship
- for lettuce, sauces and dips
- acidity of around 6 %
from 283 ratings
This red wine vinegar is made from selected high-quality wines. It is carefully and traditionally manufactured and perfectly suited for the daily use in the kitchen. It refines mixed salads, meat and especially venison dishes and dark sauces. We also recommend it for sauerbraten, a traditional German marinated roast. With its delicious savoury grape aroma, it is ideal for seasoning beetroot salads and savoury dips as well. The vinegar has an acidity of around 6 %.
Traditional production with the “mother of vinegar”
If you notice an opaque, jelly-like layer in an opened bottle of vinegar, it does not mean that it has gone bad. On the contrary, it is a feature of an unpasteurised, traditionally produced vinegar which is called "mother of vinegar". It consists of valuable acetic acid bacteria that convert alcohol to acetic acid, using oxygen. When a bottle of vinegar is opened, these bacteria might become active again and produce the abovementioned biofilm.
Vinegar for cooking
With our fine vinegars and mill-fresh oils, you can prepare a large variety of vinaigrettes. The basic recipe is very easy: 1 part vinegar for 3 parts oil, season to taste with salt and pepper. Our vinegars are also perfect for seasoning soups and sauces or for a hint of acidity in any dish. Tip: For a refreshing drink, add a squirt of our apple, morello cherry or black currant vinegar to mineral water.
Lentil saladLentil salad is a good alternative to common lettuce salads. Wheat germ oil highlights the grain-like taste of lentils. Apple adds a fruity aroma. zum Rezept
Specification and ingredients
Red wine vinegar
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.