ORGANIC Selection of Fruity Vinegars

We have combined our three most popular fruit vinegars in this set: Blackcurrant Vinegar, Elderflower Balsamic Vinegar and Apple-Quince Balsamic Vinegar.

This vinegar set will introduce you to our range of vinegars made from the fruits, flowers and berries of local gardens. The full-flavoured, mildly acidic apple and quince vinegars meet the fruity aroma of summery elderflower balsamic vinegar and the distinctive blackcurrant flavour of blackcurrant vinegar.

Blackcurrant Vinegar

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

Elderflower Balsamic Vinegar

Our organic Elderflower Balsamic Vinegar is a mild vinegar with the fine, fruity aroma and flavour of the elderflower so popular in this country. The balsamic vinegar is made by the natural fermentation of elderflower syrup. It is finished with organic Riesling vinegar and a hint of lemon. Elderflower Vinegar is suitable for everyday use in the kitchen and is ideal for preparing colourful leaf salads, refining dips and light sauces.

Apple-quince Balsamic Vinegar

This sweet, mild vinegar is made from local organic quince and apple varieties using natural vinegar fermentation. The vinegar is not filtered or pasteurised. With a refreshing citrus note, Apple-Quince Balsamic Vinegar enhances dressings and adds a fruity note to mineral water. This vinegar is 100% certified organic.

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

With our fine vinegars and freshly milled oils, vinaigrettes can be prepared in an infinite number of ways. 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. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is refreshing and thirst-quenching.

For information on the nutritional values of the vinegars in the set, see the page for each product: Blackcurrant Vinegar, Elderflower Balsamic Vinegar and Apple-Quince Balsamic Vinegar.