Vinegar and oil - in culinary terms, the perfect couple. A culinary dream team. That is enough reason for us to offer you a small but high quality assortment of choice organic vinegars alongside our oils. Wheras industrially produced vinegar is often just acidic hand-made vinegar scores with its depth of flavour which is comparable to a good wine. We do not just offer the traditional types of vinegar such as white wine or apple vinegar. We are particulary proud of our numerous really unusual varities which are only produced in small amounts by selected partners. The basis of all our vinegar is high quality organic wine and most which - depending on the variety - are composed differently and sometimes herbs are added. Our fruit vinegars are particulary sepcial: Compared to the normal market products they are made from 100% pure juice of the named fruit. The result is, in our opinion, a small culinary sensation of extraordinary intensity.
Traditional Production thanks to Mother of Vinegar
If you discover a cloudy jelly-like mass in a bottle of vinegar which has already been opened, this does not mean that it has gone off. On the contrary, it is a good sign of traditionally produced and non-pasteurised vinegar. A so-called "mother of vinegar" forms. This is the name experts have given to the important acetic acid bacteria which turn alcohol into acetic acid with the help of oxygen. If a bottle has been opened, then it is possible that these "little helpers" will become active once again.
It has the subtle, fruity aroma and flavour of elderflower which is so popular here. Elderflower syrup is fermented naturally and then enriched with R
Produced using traditional methods. The fresh must of Spätburgender grapes is fermented in two steps; first of all to red wine and then to vinegar.
This balsamic vinegar from Modena is made according to traditional methods from organically grown, ripe grapes and is matured for at least three years
Produced using traditional methods. Pure apple juice is first reduced to must and then fermented to vinegar. We achieve the mild sweetness in our Appl
For this particular vinegar speciality, naturally cloudy apple juice is fermented and then stored in small oak barrels together with orange peel until
Two native fruits are married here: The fresh must of apples and quinces is first fermented to wine and then to vinegar. A mildly acidic vinegar with
This variety of apple cider vinegar is produced from fresh, naturally cloudy apple must to which no sweeteners are added. Apple cider vinegar is very
Vinegar in the delicate cuisine
With our fine vinegars and freshly milled oils a vinaigrette can be made in endless varities. The basic recipe is simple: 1 portion vinegar, 3 portions oil as well as some salt and pepper at discreation. Ideal to add seasoning to soups, dips and anywhere to place emphasis on with a hint of acid. Tip: Especially refreshing and adipsous - a dash of apple-, morello cherry or black currant vinegar into mineral water.