BIO Fruity vinegars selection
- from controlled organic cultivation
- fruity trio of three fine vinegars
- acidic-fruity selection
- for exceptional salad dressings
- from fruits, flowers and berries from local gardens
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With this set, you can get an impression of our wide range of vinegars from fruits, berries and blossoms from local gardens. The full-bodied vinegar with the aroma and mild acidity of apples and quince meets the fruity fragrant epitome of summer with our elderflower balsamic vinegar. The selection is completed with the characteristic cassis taste of our black currant vinegar.
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.