ORGANIC Red Wine Vinegar

This red wine vinegar is made from high quality selected red wines. Carefully produced using traditional methods, it is suitable for everyday use in the kitchen and is ideal for preparing colourful leaf salads, refining meat dishes, especially game, and dark sauces. We also recommend it for marinating marinated beef. With its spicy grape note, red wine vinegar is also ideal for seasoning beet salads and making savoury dips. Its acidity is around 6 per cent.

Traditional production thanks to the vinegar mother

If you find 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.