{"title":"Vinegar","description":"\u003ch2\u003eVinegar: from mild and fruity to strong and acidic\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVinegar\u003c\/strong\u003e is an acidic condiment created when acetic acid bacteria convert the alcohol in wine, cider, or diluted spirits into acetic acid. Depending on the base ingredient and other additions, it can taste crisp and sharp, soft and fruity, or sweet and dense. In this category, all the vinegars from Leni \u0026amp; Hans are gathered in one place: fruit vinegars, wine vinegars, balsamic vinegar, and specialties like herb vinegar or vinegar-based sauces.\u003c\/p\u003e\n\u003ch2\u003eWhat defines a vinegar\u003c\/h2\u003e\n\u003cp\u003eIt always begins with an alcoholic liquid. Wine vinegar is made from white or red wine, apple cider vinegar from apple wine or apple must, and neutral spirit vinegar—often used as a base for fruit vinegars—from diluted spirits. Some producers allow their vinegar to ferment naturally and slowly, while others bottle it unfiltered, including sediment and \"mother of vinegar.\" Both approaches influence the taste and appearance.\u003c\/p\u003e\n\u003ch3\u003eThe acidity level is on every bottle\u003c\/h3\u003e\n\u003cp\u003eThe most important number on the label is the percentage of acidity. According to EU law, wine vinegar must contain at least 6% acidity and therefore tastes quite robust. The fruit vinegars from Fruchtwerker contain 3% acidity because up to a quarter of the bottle is comprised of fruit. Cremas, vinaigrettes, and honey vinegars fall in between at 3% to 4.4%. For you, this means: the higher the acidity, the more sparingly you should use it, and the better suited the vinegar is for pickling and marinating.\u003c\/p\u003e\n\u003ch3\u003eWhat gets added to the vinegar\u003c\/h3\u003e\n\u003cp\u003eMany vinegars only develop their true character through a second ingredient. Fruits soaked in the vinegar provide color, aroma, and sweetness. Honey rounds out the flavor, while reduced grape must provides a dense, sweet quality, as seen in balsamic vinegar. For herb and infusion vinegars, ingredients like wild garlic, dried tomatoes, or porcini mushrooms are steeped in the vinegar. For vinegar-based sauces and vinaigrettes, the producer has already added wine, fruit, mustard, or herbs, so you can get started right away.\u003c\/p\u003e\n\u003ch2\u003eOur vinegar producers\u003c\/h2\u003e\n\u003cp\u003eOur bestseller is the \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eraspberry vinegar\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-fruchtwerker\"\u003eFruchtwerker\u003c\/a\u003e in Talkau, Schleswig-Holstein. There, whole fruits are steeped cold in spirit and wine vinegar—ranging from raspberries and Boskoop apples from the Altes Land region to black \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003ecurrants\u003c\/a\u003e, whose tart vinegar pairs perfectly with duck and game.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich\u003c\/a\u003e from Großhaslach in Middle Franconia ferments Bacchus and Dornfelder grapes from the organic winery Hofmann into wine vinegar—such as their \u003ca href=\"\/en\/products\/bio-weissweinessig-500ml\"\u003eorganic white wine vinegar in a kitchen bottle\u003c\/a\u003e—and uses it to create herb and mushroom vinegars like the \u003ca href=\"\/en\/products\/bio-steinpilzessig-250ml\"\u003eorganic porcini mushroom vinegar\u003c\/a\u003e. For those who want to try them out, there is the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-frucht-und-basic\"\u003eorganic vinegar tasting set\u003c\/a\u003e featuring six vinegars in a wooden crate.\u003c\/p\u003e\n\u003cp\u003eThe vinegars from \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e come from Gommersheim in the Southern Palatinate: vinaigrettes based on wine vinegar aged in oak barrels, the Balsamico Südpfalz, and vinegar-based sauces like \u003ca href=\"\/en\/products\/tunke-riesling-feige-335ml\"\u003eRiesling \u0026amp; Fig\u003c\/a\u003e, which you can place on the table as a dip. \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from Dohr on the Moselle contributes thick, syrupy cremas, such as the sun-yellow \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eApple cider vinegar comes in many varieties: \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e from Maintal near Frankfurt bottles its \u003ca href=\"\/en\/products\/bioess-apfelessig-naturtrueb\"\u003enaturally cloudy organic BioEss apple cider vinegar\u003c\/a\u003e made from meadow orchard apples unfiltered; \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e from Styria ferments apple must; and \u003ca href=\"\/en\/collections\/hersteller-heldenberger-apfelbiene\"\u003eHeldenberger Apfelbiene\u003c\/a\u003e from the Wetterau region makes apple balsamic vinegar from heirloom varieties. Balsamic and light \u003ci\u003econdimento\u003c\/i\u003e from Sorbara near Modena are supplied by \u003ca href=\"\/en\/collections\/hersteller-villa-estense\"\u003eVilla Estense and Puro\u003c\/a\u003e, while a sampler pack with five organic vinegars is offered by \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich vinegar goes with which dish\u003c\/h2\u003e\n\u003cp\u003eIn everyday life, three bottles are usually enough to cover your needs. For potato salad, cucumber salad, and pickled onions, reach for white wine or apple cider vinegar. Red wine vinegar gives lentil soup, red cabbage, and braised dishes the finishing touch. Fruit vinegars with 3% acidity can be used generously over leaf salads; cherry and plum pair well with red cabbage, orange and lemon with fennel and fish, and pomegranate with bulgur and lamb. Balsamic and cremas should be drizzled at the end over tomatoes, cheese, roasted vegetables, or vanilla ice cream. If a pan sauce feels too heavy, deglaze it with a splash of vinegar to give it a fresher taste. A spoonful of apple or fruit vinegar in sparkling water makes for a refreshing vinegar spritzer.\u003c\/p\u003e\n\u003ch2\u003eBuying and storing vinegar correctly\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eChoose by acidity:\u003c\/strong\u003e 3% for mild salads and drinking, 5 to 6% for pickling, marinades, and bold dressings.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNaturally cloudy vs. clear:\u003c\/strong\u003e Naturally cloudy vinegar contains sediment and sometimes a \"mother,\" while filtered vinegar remains clear in the bottle and is well-suited for preserving.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Fruchtwerker sweetens with sugar, while the fruit and wine vinegars from ezzich contain no added sugar.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBottle size:\u003c\/strong\u003e 250 ml to try out, 500 ml for the varieties you use every week, and 3-piece sets and sampler packs for comparison.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep tightly closed, in a dark place, and at room temperature. Due to its acidity, vinegar has a very long shelf life and does not need to be refrigerated. For cremas and sauces, follow the instructions on the label.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eThe vinegar categories at a glance\u003c\/h2\u003e\n\u003cp\u003eIf you already know what you are looking for, you can continue directly here. Under \u003ca href=\"\/en\/collections\/kategorie-obstessig-fruchtessig\"\u003efruit vinegar\u003c\/a\u003e, you will find apple, raspberry, cherry, and aronia vinegar, along with sampler packs. \u003ca href=\"\/en\/collections\/kategorie-weinessig\"\u003eWine vinegar\u003c\/a\u003e gathers organic white and red wine vinegars from Franconia as well as the vinaigrettes from the Southern Palatinate. In \u003ca href=\"\/en\/collections\/kategorie-balsamico-balsamessig\"\u003ebalsamic vinegar \u0026amp; balsamic glaze\u003c\/a\u003e, you will find Aceto Balsamico di Modena, Condimento Bianco, and cremas. Under \u003ca href=\"\/en\/collections\/kategorie-weitere-essigspezialitaeten\"\u003eother vinegar specialties\u003c\/a\u003e are herb, tomato, and mushroom vinegars, vinegar-based sauces, ready-to-use salad dressings, and gift sets. The matching oil can be found in the \u003ca href=\"\/en\/collections\/kategorie-oele\"\u003eoils\u003c\/a\u003e category.\u003c\/p\u003e\n\u003ch2\u003eOrder vinegar online\u003c\/h2\u003e\n\u003cp\u003eFrom raspberry vinegar for lamb's lettuce to red wine vinegar for lentil soup: order your vinegar online at Leni \u0026amp; Hans, and your package will be in your kitchen in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"bio-apfel-balsamico-mit-honig","title":"Organic Apple Balsamic Vinegar with Honey","description":"\u003ch2\u003eHeldenberger Apfelbiene Organic Apple Balsamic with Honey. Organic apple balsamic vinegar from meadow orchards with 8% honey from our own apiary – mild, delicately sweet, and fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeldenberger Apfelbiene Organic Apple Balsamic with Honey\u003c\/strong\u003e is an organic apple balsamic vinegar made from heritage apple varieties grown in meadow orchards in the Wetterau region. It contains 8% honey from our own organic apiary and has 5% acidity. The bottle contains 250 ml, is Naturland-certified, and comes from Nidderau in Hesse.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic with Honey from Heldenberger Apfelbiene\u003c\/strong\u003e combines the two things that this small family business revolves around: apples and bees. The name says it all. Annkathrin and Holger Weiß tend to meadow orchards in the Wetterau with old-growth trees and keep bee colonies whose hives are located right on these meadows. The apples are used to make the vinegar, and the nectar from the blossoms is used to make, among other things, the honey. In this balsamic, the two come together. But what actually constitutes a \"balsamic\"? You likely know the word from Aceto Balsamico di Modena, which is made from grape must. An apple balsamic adopts the concept, not the grape: it is a vinegar made from apples that tastes rounder, fruitier, and milder than standard apple cider vinegar. According to the producer, Heldenberger Apfelbiene makes it using a traditional method, without additives. The honey variant contains 8% honey from their own organic apiary. For us, it is the best-seller of the two Heldenberger bottles.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Balsamic with Honey tastes mild, fruity, and delicately sweet. The producer describes it as follows: The honey gives the vinegar a special mildness and subtle sweetness. In the glass, it smells of ripe apples, with a warm, slightly floral note from the honey. On the palate, you first notice the fruit, followed by a soft acidity that remains rounded.\u003c\/p\u003e\n\n\u003cp\u003eWith 5% acidity, it falls into the range of a classic table vinegar. Nevertheless, the honey makes it feel gentler than the version without honey. The sweetness balances the acidity without making the vinegar syrupy. The apple remains the star of the show. A slight honey note lingers in the finish, which pairs well with salads featuring nuts or cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe apples give the vinegar its depth. The producer mentions heritage varieties such as Gravensteiner, Kaiser Wilhelm, and Boskoop. Gravensteiner is considered aromatic and fragrant, Boskoop firm and tart, and Kaiser Wilhelm sweet-and-sour. This blend creates an apple flavor that is more multi-layered than one from a single table apple variety. Anyone expecting a dark, viscous balsamic in the Modena style will find this vinegar too light and airy. For everyone else, it is precisely this freshness that is so appealing.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends Apple Balsamic with Honey for fresh summer salads and for seasoning savory dishes. For a simple vinaigrette, use one part balsamic, two to three parts oil, and a little salt and pepper. Because the honey is already in the vinegar, it takes care of the sweetening. A teaspoon of mustard will make the dressing creamier.\u003c\/p\u003e\n\n\u003cp\u003eIn summer, it pairs well with tomato salad, cucumber salad, arugula with strawberries, or a salad with grilled halloumi. In autumn and winter, it goes well with lamb's lettuce with walnuts and pear, pumpkin or beetroot salad, and lentil salad. A splash on roasted oven vegetables, fried potatoes, or Brussels sprouts elevates the flavor.\u003c\/p\u003e\n\n\u003cp\u003eIt also serves well in cooking. Use a dash to season red cabbage, lentil soup, or a gravy instead of adding sugar and vinegar separately. Use it to deglaze onions for an onion confit or add it to a pan with fried liver and apple slices. On a cheese board, you can drizzle a few drops over goat cheese or an aged Gouda.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle tightly sealed in a cool, dark place. Vinegar has a long natural shelf life; you can find the best-before date on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce with apple slices, roasted walnuts, and fresh goat cheese, dressed with Apple Balsamic with Honey and a mild rapeseed oil. That is how the meadow orchard tastes in winter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe apples grow in meadow orchards on the slopes of the Wetterau, around Nidderau-Heldenbergen northeast of Frankfurt. The trees bear varieties that date back to the 19th century or are even older. According to the producer, the apples are left to ripen on the tree as long as possible and are harvested by hand. By tending to the meadows, Annkathrin and Holger Weiß want to revive old farming traditions such as fruit growing and beekeeping. The business is a member of the Pomologen-Verein, an association dedicated to preserving heritage fruit varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe bee hives are located in meadow orchards at various sites in the Wetterau and around Nidderau. This own organic apiary provides the honey found in this balsamic. The farm announced its first apple balsamic vinegars, \"Nature\" and \"Honey,\" in April 2015. In addition to vinegar, Heldenberger Apfelbiene offers apple juice, apple wine, honey, and even sheep grazing on the meadows. The family describes themselves as a small family business where everyone helps out. Meadows and apiaries can be visited by appointment.\u003c\/p\u003e\n\n\u003cp\u003eThe business has been a member of Naturland since July 2014. The current Naturland certificate specifically mentions the Apple Balsamic Vinegar with Honey. Because of the honey, this vinegar is not vegan. Allergen information: The producer lists no declarable allergens for this balsamic; the bottle label is binding.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Balsamic with Honey is for anyone looking for a mild everyday vinegar that easily rounds out salads. It is suitable for families where children enjoy salad with a sweetish dressing. For hosts, it makes for a beautiful bottle on the table, as well as a great gift from the Wetterau. Those who prefer pure apple fruit with slightly more acidity should reach for the \u003ca href=\"\/en\/products\/bio-apfel-balsamico\"\u003eOrganic Apple Balsamic\u003c\/a\u003e without honey. You can find more about the farm and both vinegars on our page for \u003ca href=\"\/en\/collections\/hersteller-heldenberger-apfelbiene\"\u003eHeldenberger Apfelbiene\u003c\/a\u003e. This vinegar is not suitable for a vegan diet because it contains honey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApples from the meadow orchard and honey from our own bees – the mild organic apple balsamic from the Wetterau for salads, vegetables, and sauces.\u003c\/em\u003e\u003c\/p\u003e","brand":"Heldenberger Apfelbiene","offers":[{"title":"250 ml","offer_id":57548000100684,"sku":"046HEL0001","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfel-balsamico-mit-honig-heldenberger-apfelbiene.png?v=1778853120"},{"product_id":"bio-apfel-balsamico","title":"Organic Apple Balsamic Vinegar","description":"\u003ch2\u003eHeldenberger Apfelbiene Organic Apple Balsamic. Organic apple balsamic vinegar from heritage apple varieties of the Wetterau – fruity, clear, and with 5% acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeldenberger Apfelbiene Organic Apple Balsamic\u003c\/strong\u003e is an organic apple balsamic vinegar made from long-ripened apples of heritage varieties such as Gravensteiner, Kaiser Wilhelm, and Boskoop. The apples grow in traditional orchards in the Wetterau region near Nidderau. The bottle contains 250 ml with 5% acidity and is Naturland-certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic from Heldenberger Apfelbiene\u003c\/strong\u003e is the pure apple version of the two vinegars offered by the company. According to the manufacturer's website, it consists of 100% organic apples from traditional meadows and contains no additives. In April 2015, the company introduced its first apple balsamic vinegars. They described them as creamy and fruity, created using a handcrafted process from the juice of many long-ripened apple varieties. The term \"balsamic\" here denotes a round, mild vinegar with plenty of fruit. It is not a dark, thick grape balsamic. It is light, clear in taste, and tastes distinctly of apple. With 5% acidity, it has the strength of a culinary vinegar, yet feels softer than a simple apple cider vinegar due to its fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe apple balsamic tastes fruity, fresh, and apple-like, with a clear acidity. Its aroma is reminiscent of freshly pressed apple juice and a cellar full of stored apples in the autumn. On the palate, the acidity is more pronounced than in the honey variety, supported by a well-rounded apple fruitiness. The blend of several heritage varieties provides depth. Those looking for a sweet, syrupy balsamic for strawberries or vanilla ice cream will find this vinegar too acidic. In a salad bowl, however, this very clarity is an advantage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the apple balsamic pairs well with fresh summer salads and for seasoning savory dishes. For a vinaigrette, mix one part vinegar with two to three parts oil, plus salt and pepper. If you prefer it rounder, add a pinch of sugar or a spoonful of honey. This goes well with lettuce, cucumber salad, potato salad, and coleslaw.\u003c\/p\u003e\n\n\u003cp\u003eWhen cooking, use it to season lentils, red cabbage, sauerkraut, or goulash sauce. A splash in the frying pan deglazes the roasted bits and adds freshness to the sauce. It provides a fruity accent to fried blood sausage with apple slices, pork belly, or roasted pumpkin. Store the bottle tightly closed in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Hessian potato salad with warm broth, onions, and a splash of apple balsamic. The apple note fits the region the bottle comes from.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eHeldenberger Apfelbiene is a small family business in Nidderau-Heldenbergen in the Wetterau, managed by Annkathrin and Holger Weiß. Their traditional orchards are located on the slopes of the Wetterau and contain old-growth trees. Many varieties date back to the 19th century or are even older. The apples ripen as long as possible on the tree and are harvested by hand. In addition to balsamic vinegar, the fruit from these meadows is also used to make apple juice and apple wine. The company is a member of the Pomologen-Verein and is committed to preserving heritage fruit varieties. By maintaining the orchards, Annkathrin and Holger Weiß aim to revive old rural traditions such as fruit growing and beekeeping. Since July 1, 2014, the company has been a member of Naturland. The current certificate explicitly mentions the apple balsamic vinegar. Allergen information: The manufacturer does not list any mandatory allergens for this vinegar; the bottle label is binding.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe apple balsamic is for everyone looking for a fruity vinegar with clear acidity for daily cooking. It suits people who enjoy dressing salads, seasoning sauces, and making roasted vegetables. Those who are passionate about heritage apple varieties and traditional orchards will find a piece of the Wetterau in this bottle. Milder and with a fine sweetness is the \u003ca href=\"\/en\/products\/bio-apfel-balsamico-mit-honig\"\u003eOrganic Apple Balsamic with Honey\u003c\/a\u003e from their own apiary. You can find more about the company on our \u003ca href=\"\/en\/collections\/hersteller-heldenberger-apfelbiene\"\u003eHeldenberger Apfelbiene\u003c\/a\u003e page. This vinegar is not suitable for those looking for a thick, sweet balsamic for drizzling over desserts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeritage apple varieties from the orchards of the Wetterau, hand-harvested – the fruity organic apple balsamic for salad, lentils, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Heldenberger Apfelbiene","offers":[{"title":"250 ml","offer_id":57548000624972,"sku":"046HEL0002","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfel-balsamico-heldenberger-apfelbiene.png?v=1778853121"},{"product_id":"apfelessig","title":"Apple cider vinegar","description":"\u003ch2\u003eGruber's Apple Vinegar. Fruity fruit vinegar made from apple cider – handmade in Styria, for salads, marinades, and sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apple Vinegar\u003c\/strong\u003e is a fruity vinegar made from apple cider by Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria. The ingredient list mentions only apple cider; it is made by hand and bottled in 500-ml bottles. A vinegar for everyday cooking: acidic and fruity, without the sweetness of a balsamic vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple vinegar from Gruber's Fruchtzauberei\u003c\/strong\u003e is the kind of vinegar that Styrian cuisine needs every day. Basically, a fruit vinegar like this is created in two steps. First, the sugar in the apple ferments into alcohol, then acetic acid bacteria convert the alcohol into acetic acid. What ends up in the bottle depends heavily on the starting product. Here, it is apple cider (Apfelmost). The word \"Most\" can be misleading in Germany: there, it often refers to freshly pressed juice. In Austria, however, \"Most\" usually refers to fermented apple or pear wine. The producer describes their vinegar simply as a fruity vinegar made from juicy apples. That is exactly how you should use it: wherever a dish needs acidity and can handle a little fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAn apple-based vinegar is the friendly side of acidity. Compared to a light distilled vinegar, it feels rounder because of the apple notes. Compared to a white wine vinegar, it is softer and fruitier. Upon opening the bottle, a scent of apple rises, followed by a fresh, lively acidity on the palate. The apple remains noticeable in the background, giving the vinegar depth without making it sweet.\u003c\/p\u003e\n\n\u003cp\u003eThis balance makes it versatile. In salads, it provides freshness; in sauces, it highlights other ingredients; and in marinades, it provides a subtle acidity. It is an everyday vinegar, not one for a special final touch.\u003c\/p\u003e\n\n\u003cp\u003eFor that final touch, the same producer offers \u003ca href=\"\/en\/products\/apfel-balsam-essig\"\u003eApple Balsamic Vinegar\u003c\/a\u003e. It is aged for a long time in oak barrels and has a slightly sweet taste. The apple cider vinegar is its uncomplicated sibling, leaner in character and made for the large quantities needed in everyday life. If you are looking for a thick, sweet vinegar for drizzling, you are better off choosing the balsamic.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eIn Styria, apple vinegar and pumpkin seed oil go together like bread and butter. The classic Styrian salad marinade needs little else: vinegar, dark green seed oil, salt, and a pinch of sugar if needed. Use this to dress \"Vogerlsalat,\" which is what lamb's lettuce is called in Austria. \"Käferbohnen\" salad with red onions also gets its typical flavor this way. Käferbohnen are large, speckled beans with a long tradition in Styria.\u003c\/p\u003e\n\n\u003cp\u003e\"Erdäpfelsalat\"—Austrian-style potato salad—also relies on this vinegar. Boil the potatoes, slice them while still warm, and pour over a marinade of broth, vinegar, salt, pepper, and a little mustard. After half an hour, the acidity has soaked in, and then you add the oil and chives. Cucumber salad with dill or coleslaw with caraway works the same way.\u003c\/p\u003e\n\n\u003cp\u003eIn warm cooking, you use the vinegar to season dishes. A splash in lentil soup, cream goulash, or paprika sauce clarifies the flavor. A tomato sauce that has turned out too flat or sweet gains more profile with a teaspoon of vinegar. Red cabbage and sauerkraut also benefit from a small splash.\u003c\/p\u003e\n\n\u003cp\u003eIt is also well-suited for marinating. For pork tenderloin, mix the vinegar with dark beer, mustard, garlic, and a little honey. Let the meat soak in it for a few hours before putting it in the pan or on the grill. For quick pickling, briefly boil vinegar, water, sugar, and salt, and pour the brine over thinly sliced red onions or radishes. After an hour in the fridge, they are ready and go well with burgers, bowls, and \"Brettljause\" snack platters.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of vinegar with a pinch of salt until the salt has dissolved, and only then add two tablespoons of pumpkin seed oil. This distributes the salt evenly, and the seed oil retains its nutty aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar comes from a fruit farm in Reigersberg near Ilz in Eastern Styria, where apples have been the focus for over thirty years. Gruber's Fruchtzauberei is a small family business surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. In the early 1990s, it converted to fruit farming with the goal of producing particularly high-quality apples. This branch of the business still exists today.\u003c\/p\u003e\n\n\u003cp\u003eA few years later, René Gruber and Beatrix founded \"Fruchtzauberei\" as their own business name. René Gruber is a master fruit grower and oversees the cultivation of the various fruit varieties. The processing is handled by Beatrix, who is a chef. In addition to vinegar, their kitchen produces jams, chutneys, barbecue sauces, and pestos.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, and the farm sells its products in its own farm shop and selected stores. Recipes are created through joint tasting and experimentation until the flavor is just right. The farm's motto summarizes its stance concisely: \"Quality over quantity.\" For vinegar, this means a short list of ingredients and a vinegar that should taste like apple.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for everyone who cooks daily and wants a reliable vinegar in their cupboard. It is suitable for people who enjoy eating salads and mixing their own dressings, and for anyone who loves Styrian cuisine with seed oil. It is a good starting point for beginners in the world of fruit vinegars because it can be used everywhere. The 500-ml bottle is enough for many salads and is large enough for a family kitchen.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well together with a bottle of pumpkin seed oil: two ingredients for a Styrian salad. For pasta or roasted vegetables, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e from the same producer is a good choice, which you can thin out into a dressing with a splash of vinegar. All vinegars, chutneys, and jams from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e. Other varieties from other producers are in our category \u003ca href=\"\/en\/collections\/kategorie-obstessig-fruchtessig\"\u003eFruit Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is not suitable for desserts, ice cream, or cheese when a sweet, syrupy note is required. The Apple Balsamic Vinegar is the better choice for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity apple vinegar from Eastern Styria – for pumpkin seed oil salads, potato salad, and any sauce that needs a little freshness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"500 ml","offer_id":57548006752588,"sku":"046GRU0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfelessig.png?v=1778853181"},{"product_id":"balsamico-suedpfalz","title":"Balsamic Vinegar Southern Palatinate","description":"\u003ch2\u003eLang Wine Vinegar Balsamic South Palatinate. Balsamic vinegar made from grape must and wine vinegar, aged in oak and chestnut barrels.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Balsamic South Palatinate\u003c\/strong\u003e is a balsamic vinegar from the Southern Palatinate region: reduced grape must and wine vinegar, aged in oak and chestnut barrels, delightfully sweet with a robust zest. 250 ml with pouring spout. No caramel coloring, no artificial smoke flavoring, no flavor enhancers – two ingredients are all it takes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamico Südpfalz by Lang Weinessig\u003c\/strong\u003e is a balsamic vinegar—a dark vinegar that combines sweetness and acidity in one bottle. The Gommersheim-based producer views it as the Palatine answer to the Italian classic. The concept is the same, the grapes come from the region, and the woody notes come from the barrels. It has been our top seller from Lang Weinessig for years, making it one of the most frequently ordered bottles from the South Palatinate in our assortment.\u003c\/p\u003e\n\n\u003ch3\u003eWarm sweetness, dark berries, and a balanced acidity\u003c\/h3\u003e\n\n\u003cp\u003eThis balsamic vinegar tastes sweet at first, followed by a spicy note. The sweetness originates from the reduced grape must and has a smooth quality. Behind it, you will find notes of dark berries and a balanced acidity that provides structure to the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eAging in oak and chestnut barrels introduces woody notes. They make the flavor rounder and provide a depth that a young vinegar would first have to develop. The producer describes its character as having a unique Palatine identity: regionally influenced, yet serving as an *aceto* you can use just like a classic one.\u003c\/p\u003e\n\n\u003cp\u003eThis balsamic is intended as an everyday vinegar. Reach for it when a salad, sauce, or roasted vegetable medley needs a dark, rounded accent. The bottle comes with a practical pouring spout for precise dosing, so not a single drop is wasted.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a light wine vinegar, it is milder and sweeter. Anyone who usually works with a clear vinegar will gain a darker, rounder note in their salads and sauces with this one.\u003c\/p\u003e\n\n\u003ch3\u003eArugula, beetroot, game sauce – and strawberries for dessert\u003c\/h3\u003e\n\n\u003cp\u003eThis balsamic vinegar is an all-rounder for both savory and sweet dishes. It is simplest to use in a salad: one tablespoon of balsamic, three tablespoons of oil, salt, and pepper—and your vinaigrette is ready.\u003c\/p\u003e\n\n\u003cp\u003eIts subtle sweetness pairs well with bitter arugula and earthy beetroot salad with feta. Hearty leafy salads with nuts also gain character from it. Drizzle grilled summer vegetables like zucchini, peppers, or eggplant while still hot so the vinegar can soak in.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it belongs in dark sauces. A splash in a sauce for a game dish or in a game ragout adds acidity and depth. Its spiciness also pairs well with a tuna steak; a few drops just before serving are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThen there are the desserts. This balsamic harmonizes particularly well with strawberries. Try it with a semolina pudding with strawberries or in a balsamic vinaigrette for an asparagus salad with strawberries. For a marinade, mix it with oil, mustard, and herbs, and let vegetables or meat marinate for an hour.\u003c\/p\u003e\n\n\u003cp\u003eRegarding dosage: For a salad for two people, one tablespoon is enough. When using in sauces, add the balsamic only at the end so the acidity remains fresh, and taste after every splash. A quick drizzle from the spout is enough for vegetables from the oven or grill.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a small splash of balsamic over sliced strawberries and let them stand for ten minutes. The fruit will release its juices, and the sweetness will deepen. For very ripe strawberries, a few drops are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic is not suitable for dishes that need to remain light in color. It will turn fish fillets, cauliflower, or a light cream sauce dark.\u003c\/p\u003e\n\n\u003ch3\u003eTwo ingredients, a barrel, and a chef from Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a producer based in Gommersheim in the South Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in star-rated kitchens and discovered his passion for vinegar there. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eWith his balsamic vinegar, he sticks to the basics: reduced grape must and wine vinegar. There is nothing else in the bottle. The producer focuses on using raw materials from the region whenever possible, and many of their vinegars are based on wines from a certified organic winery in the South Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 250 ml, which is enough for many salads and several game dishes. You will find it in our assortment alongside the vinaigrettes, fruit balsams, and dressings from Lang, all of which are created at the same facility.\u003c\/p\u003e\n\n\u003cp\u003eWhat defines this vinegar is the time spent in the wood. Oak and chestnut barrels give it the notes that define its taste. The balsamic unfolds its aroma through the aging process. This aligns with Lang's philosophy: he wants people to discover high-quality products and authentic flavors in their everyday lives as well.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to try it first, it is also available in a smaller format. It is included in the \u003ca href=\"\/en\/products\/balsamico-und-walnussoel-in-geschenkbox\"\u003egift box with walnut oil\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/essig-oel-geniesserset-in-geschenkbox\"\u003evinegar \u0026amp; oil gourmet set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA dark vinegar for everyday use\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is the right choice for people who eat a lot of salad and enjoy cooking game or grilled food. It is just as suitable for a salad bowl on a Wednesday as it is for a roast on a Sunday.\u003c\/p\u003e\n\n\u003cp\u003eFor those who prefer mixing their own vinaigrette, this provides the perfect foundation, as a good vinegar does half the work. Those who prefer a vinaigrette with white wine acidity and Riesling can find it in our \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese\u003c\/a\u003e. Trying both side-by-side will quickly show whether you prefer the sweet barrel note or the fresh wine acidity.\u003c\/p\u003e\n\n\u003cp\u003eIt is also practical for small households: a balsamic vinegar keeps well in the cupboard, and a single spoonful is enough to turn raw vegetables, oven-roasted veggies, or a cheese board with figs into a meal with character. You don't need more than this bottle and a good oil.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for hobby cooks who have olive oil in the cupboard and are now looking for a good vinegar to go with it. You can find more varieties from the producer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those expecting a very old, syrupy *aceto* in drip-format. This balsamic is a vinegar for everyday cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA balsamic vinegar made from grape must and wine vinegar, aged in barrels – for arugula, game sauce, and strawberries on a Sunday.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":57548009537868,"sku":"046LAN013","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-suedpfalz-freisteller.png?v=1790867318"},{"product_id":"tunke-dornfelder-dattel-335ml","title":"Dornfelder \u0026 Date Dip 335ml","description":"\u003ch2\u003eLang Wine Vinegar Sauce Dornfelder \u0026amp; Date. Vinegar sauce with date – spicy, sweet and sour, 335 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Sauce Dornfelder \u0026amp; Date\u003c\/strong\u003e is a slightly creamy vinegar sauce from the Southern Palatinate region. It is made from concentrated Dornfelder wine (20 percent), red wine vinegar (17 percent) and dates (10 percent), plus onions, mustard, tomato paste and sea salt. Sweet, sour and spicy, sweetened with grape must and fruit, with no added crystal sugar. 335 ml for dips, dressings and barbecue sauce.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDornfelder \u0026amp; Date Sauce by Lang Wine Vinegar\u003c\/strong\u003e belongs to a product category that falls between a dip, a dressing and a sauce. A \"Tunke\" is a vinegar preparation with wine, fruit and mustard. It is thicker than a vinaigrette yet liquid enough for spooning, marinating and mixing. This variety is the spiciest of the four Lang sauces. It is one of our most popular.\u003c\/p\u003e\n\n\n\u003ch3\u003eDornfelder and date provide depth, the vinegar balances it out\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sauce tastes sweet and sour and significantly spicier than the lighter varieties in the range. The manufacturer calls it oriental-spicy, which is an accurate description.\u003c\/p\u003e\n\n\n\u003cp\u003eThe Dornfelder provides the dark, bold red wine note. The date adds a soft, fruity sweetness, onion and mustard provide background spice, and the tomato paste rounds it off. The red wine vinegar keeps the sweetness in balance, ensuring a fresh acidity remains at the end. The flavor is full, but not heavy.\u003c\/p\u003e\n\n\n\u003cp\u003eThe consistency is slightly creamy. It clings to bread, vegetable sticks and pieces of meat. If you want a thinner salad dressing, dilute the sauce with a little oil and water before dressing.\u003c\/p\u003e\n\n\n\u003cp\u003eA word on the sweetness: It comes from grape must, wine concentrate and date. This makes the sauce taste well-rounded and fruity, and one spoonful is usually enough. Compared to the Riesling-Fig sauce, it is darker and spicier, and significantly bolder than the Pinot Blanc-Apricot sauce.\u003c\/p\u003e\n\n\n\u003ch3\u003eOne recipe, many uses: salad, dip, BBQ sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sauce is an all-rounder: It works as a dip, as a dressing for hearty salads, as a marinade and as a sauce for grilling.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a salad, mix two tablespoons of sauce with one tablespoon of oil and a dash of water until smooth. This goes well with lamb's lettuce, arugula, beetroot or a salad with goat cheese and nuts. Hearty leaves stand up well to the dark spice.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the grill, brush chicken legs, pork neck or ribs with the sauce in the final minutes. The manufacturer explicitly describes it as a BBQ sauce, and the dates give the meat a dark, sweet crust on the outside. It also works well with grilled vegetables such as eggplant, zucchini and bell peppers.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a dip, serve it on the table with bread, raw vegetable sticks, cheese cubes and cold meat strips. For larger groups, the large bottle is a great companion because everyone can dip what they like and refill as needed.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a quick dinner, stir a spoonful of the sauce into warm potatoes or a pasta salad. By the next day, the flavors have melded, and you have a lunch for the office. For raclette or fondue, it serves as an extra dip alongside the usual sauces, turning simple bread and vegetables into a highlight.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is also worth using in small amounts: a spoonful on a cheese sandwich, with pan-seared dishes, with cold roast from the day before, or as a spicy layer in a wrap.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A spoonful of sauce stirred into gravy or a stew just before serving adds depth and a subtle sweetness. Start sparingly; the sauce is potent.\u003c\/p\u003e\n\n\n\u003cp\u003eRegarding dosage: use neat in a bowl for dipping; for marinating, use two to three tablespoons per half a kilo of meat or vegetables; for salad, use two tablespoons for two portions. Be sparing when heating it, as the sweetness from the wine and dates caramelizes quickly and becomes slightly dark at high temperatures.\u003c\/p\u003e\n\n\n\u003ch3\u003eWines from an organic winery, craftsmanship from star-rated cuisine\u003c\/h3\u003e\n\n\n\u003cp\u003eWines from an organic-certified winery in the Southern Palatinate are the basis for this sauce. According to the manufacturer, they give it its characterful depth.\u003c\/p\u003e\n\n\n\u003cp\u003eLang Wine Vinegar is a small manufactory in Gommersheim in the Southern Palatinate. It was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams and ready-made salad dressings. The sauces are his way of bringing vinegar into everyday cooking: as a dip, a seasoning or a sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eWith this variety, the figures are transparent on the list of ingredients: 20 percent Dornfelder wine, 17 percent red wine vinegar, 10 percent dates. The term \"Tunke\" (a traditional German term for a dipping\/mopping sauce) is meant quite literally. The manufacturer says that everything that can be dipped, should be dipped.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor everyone who loves to dip, marinate and grill\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 335 ml bottle is for households where the sauce is used regularly: for families, barbecue enthusiasts and hosts. Anyone who enjoys cooking will get a lot out of it.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you would like to get to know the variety first, start with the \u003ca href=\"\/en\/products\/tunke-dornfelder-und-dattel-175ml\"\u003esmall 175 ml bottle\u003c\/a\u003e. It fits in every refrigerator and is the better choice for a small household or as a gift.\u003c\/p\u003e\n\n\n\u003cp\u003eFor frequent users, the large bottle has a practical advantage: you don't have to reorder after just a few uses, and the sauce is ready for barbecue evenings, buffets and spontaneous dip nights. If you are grilling with friends, simply place it in the center as a sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eStocking up is also worthwhile if you have several sauces in the house. The lighter sibling \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-335ml\"\u003ePinot Blanc \u0026amp; Apricot\u003c\/a\u003e is the mildest variety and goes well with light salads and poultry. The Dornfelder sauce handles everything that is bolder. All of the manufacturer's products can be found on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Wine Vinegar page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is one of the ingredients. Dornfelder wine and red wine vinegar contain sulfites. And if you are looking for a light, delicate sauce for tender fish, it is better to choose the Pinot Blanc variety.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA vinegar sauce with Dornfelder and date – for the grill, hearty salads and dip nights with friends.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Lang Weinessig","offers":[{"title":"335 ml","offer_id":57548009570636,"sku":"046LAN007","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-dornfelder-dattel-335ml-freisteller.png?v=1790867323"},{"product_id":"tunke-riesling-feige-335ml","title":"Tunke Riesling \u0026 Fig 335ml","description":"\u003ch2\u003eLang Weinessig Tunke Riesling \u0026amp; Fig. Vinegar sauce with fig – sweet-tart, fresh, 335 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Tunke Riesling \u0026amp; Fig\u003c\/strong\u003e is a slightly creamy vinegar sauce from the Southern Palatinate. It consists of concentrated Riesling wine (27 percent), white wine vinegar (18 percent), and dried figs (9 percent), plus onions, mustard, and sea salt. Sweet-tart and fresh, sweetened with grape must and fruit, with no added crystal sugar. 335 ml for dips, dressings, and barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTunke Riesling \u0026amp; Fig by Lang Weinessig\u003c\/strong\u003e is a vinegar preparation for dunking, dipping, and dressing. This \"Tunke\" (dip\/sauce) occupies the middle ground between a dressing, a dip, and a sauce: it is creamier than a vinaigrette, yet still fluid enough to pour over a salad. The producer summarizes the variety in one sentence: Riesling kisses Fig. It has become a staple for us.\u003c\/p\u003e\n\n\u003ch3\u003eFine fruit, fresh acidity, a touch of mustard\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce has a sweet-tart taste and is wonderfully fresh. The Riesling provides the bright, clear acidity, while the fig contributes a mild, soft fruit sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe white wine vinegar keeps both in balance, while onion and mustard provide subtle seasoning in the background. This sauce is less robust than the Dornfelder variety and significantly fruitier than a classic mustard sauce. The manufacturer describes the variety as sweet-tart, and that is exactly how it tastes: first comes the fruit, then the acidity, and finally the mustard.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is slightly creamy. It stays put on bread, and it distributes easily in a salad if you stir it with a little oil and water. The sweetness comes from grape must, wine concentrate, and fig, which explains the well-rounded flavor.\u003c\/p\u003e\n\n\u003ch3\u003eFrom dip evenings to barbecue sauce: how to use the large bottle\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is suitable for dips, salads, cheese, and grilled meats. It is made for situations where you want to put something special on the table without much effort.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes an evening that many are familiar with: you don't want to cook much, or you want to serve guests a small delicacy. You pour some sauce into a bowl and serve it with pieces of bread, raw vegetable sticks, cheese cubes, and meat strips. Everyone dunks for themselves, accompanied by a cool drink.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, the sauce pairs well with chicken and pork. Brush chicken drumsticks, pork tenderloin, or sausages shortly before the end of the grilling time so the fig doesn't burn. The sauce works like a fruity mustard with crispy toasted bread and soft cheeses like Camembert or fresh goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, it works well with two tablespoons of sauce, one tablespoon of oil, and a splash of water. This is a good dressing for lamb's lettuce, arugula, pear, and goat cheese, for leaf lettuce with nuts, or for a salad with fried bacon.\u003c\/p\u003e\n\n\u003cp\u003eFor a snack platter, set three things on the table: good bread, a hard cheese, and the sauce. It also goes well with wine, as the Riesling in the sauce finds its counterpart in the glass.\u003c\/p\u003e\n\n\u003cp\u003eOther ideas: a spoonful in potato salad instead of vinegar and mustard, as a spread under flammkuchen toppings, or with cold roast beef on a Sunday evening.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade, dilute three tablespoons of sauce with two tablespoons of oil and marinate chicken breast or pork medallions for an hour. During cooking, the surface becomes golden brown, and the mustard creates a flavorful crust. Roasted oven vegetables like carrots or pumpkin also turn out well this way: drizzle with the sauce shortly before the end of the cooking time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the sauce with a cheese platter—a spoonful next to a bold mountain cheese, accompanied by walnuts and fresh bread. In this way, the sauce replaces a classic chutney for cheese.\u003c\/p\u003e\n\n\u003ch3\u003eRiesling and fig from the Palatinate, handcrafted\u003c\/h3\u003e\n\n\u003cp\u003eThe base of the sauce is wine from a certified organic winery in the Southern Palatinate. It is produced by Lang Weinessig in Gommersheim.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. He has been making wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings for over ten years. According to the manufacturer, the sauces are handmade and consist only of natural ingredients.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer expressly calls the Riesling a Palatinate wine, and the sauce thrives on its clear, fruity acidity. The wine is boiled down and concentrated for the sauce, which adds body and sweetness. That is why the sauce can manage with grape must as a base, without the addition of crystal sugar.\u003c\/p\u003e\n\n\u003cp\u003eIn this variety, the Riesling provides the freshness and the dried figs provide the fruitiness. Both are clearly stated on the label: 27 percent Riesling wine, 18 percent white wine vinegar, 9 percent figs.\u003c\/p\u003e\n\n\u003cp\u003eThe family includes four sauces: in addition to Riesling \u0026amp; Fig, there are varieties with Pinot Noir and Cherry, Pinot Blanc and Apricot, and Dornfelder and Date. All four rely on wine from the same Southern Palatinate source and differ in fruit and spice.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for frequent users, hosts, and fig lovers\u003c\/h3\u003e\n\n\u003cp\u003eThe 335 ml bottle is the right choice if you use the sauce regularly: for dip evenings, the barbecue season, and snack platters.\u003c\/p\u003e\n\n\u003cp\u003eFor a first trial, the \u003ca href=\"\/en\/products\/tunke-riesling-feige-175ml\"\u003esmall 175 ml bottle\u003c\/a\u003e is sufficient. It is practical for smaller households or as a gift. If you already know the variety and refill often, the large bottle saves you from running out.\u003c\/p\u003e\n\n\u003cp\u003eStocking up is especially worthwhile during barbecue season, for family celebrations, and at Christmas when cheese, game, and roasts are on the table. The bottle lasts all evening, even if several guests are dipping at the same time.\u003c\/p\u003e\n\n\u003cp\u003eThe large bottle also works well as a hostess gift if you know they enjoy grilling and dipping.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to switch between varieties can combine it with the \u003ca href=\"\/en\/products\/tunke-dornfelder-dattel-335ml\"\u003eDornfelder \u0026amp; Date Sauce\u003c\/a\u003e for heartier dishes. Red wine lovers and white wine lovers can each find their own variety. You can find more from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is one of the ingredients. The Riesling wine contains sulfites. If you are looking for a very mild sauce for fish or seafood, you should rather choose the variety with Pinot Blanc and Apricot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar sauce with Riesling and fig – for dip evenings, the grill, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"335 ml","offer_id":57548009636172,"sku":"046LAN018","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-riesling-feige.png?v=1778853222"},{"product_id":"bio-vinaigrette-liese-500ml","title":"Organic Liese Vinaigrette 500ml","description":"\u003ch2\u003eLang Weinessig Organic Vinaigrette Liese. Organic vinaigrette with Riesling, mild and balanced – the 500 ml bottle for your pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Organic Vinaigrette Liese\u003c\/strong\u003e is an organic vinaigrette from the Southern Palatinate: 63 percent white wine vinegar aged in oak barrels, 13 percent Riesling wine, plus organic sugar, sea salt, and grape must. 500 ml, mild and balanced. It contains no oil, no spice blends, and no herbs – a vinegar preparation that can be used pure over salad.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLiese by Lang Weinessig\u003c\/strong\u003e is a vinaigrette in the literal sense: a ready-seasoned vinegar preparation that you can add directly to salad, vegetables, or potatoes. You add the oil yourself. You choose the one you like best, or leave it out entirely. The 500 ml bottle is intended for anyone who needs it regularly. For frequent users, it won't end up in the pantry cupboard, but right next to the stove.\u003c\/p\u003e\n\n\u003ch3\u003eMild in character, Riesling in the background\u003c\/h3\u003e\n\n\u003cp\u003eLiese tastes mild and balanced: a soft acidity, followed by the fruit of the Riesling, plus the sweetness of organic sugar and grape must. The white wine vinegar matures for more than a year in barrique barrels, which gives it a fine roundness.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar it contains is also referred to as \"white balsamic from the Palatinate.\" The comparison hits the mark: light, fine, with a slight sweetness. However, it is much lighter than a dark balsamic and barely colors the salad.\u003c\/p\u003e\n\n\u003cp\u003eSugar and grape must are honestly listed in the ingredients; they round off the acidity. In a glass or on a spoon, Liese therefore tastes softer than you might be used to from a simple white wine vinegar. On the plate, you notice this especially with raw vegetables, where the sweetness cushions the acidity.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a strong, spicy, or pungent vinaigrette will find Liese too restrained. It supports the dish rather than taking it over. That is precisely why it suits every season and both hearty and delicate leaves.\u003c\/p\u003e\n\n\u003ch3\u003eA splash for salad, quark, and potatoes\u003c\/h3\u003e\n\n\u003cp\u003eLiese refines every salad: green salad in the spring, cucumbers in the summer, lamb's lettuce and grated carrots in the winter. Start with one tablespoon per serving and taste before you add more.\u003c\/p\u003e\n\n\u003cp\u003eTwo ideas are particularly quick. A few splashes in quark make for a ten-minute dinner with warm boiled potatoes. And in potato salad, Liese provides the acidity that otherwise comes from a combination of vinegar and lemon.\u003c\/p\u003e\n\n\u003cp\u003eBecause the bottle is filled without oil, you decide the rest yourself. Those who want a classic dressing stir Liese with rapeseed oil, olive oil, or walnut oil. Those who like it light can drizzle it pure over leaf lettuce or cucumbers.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of volume, this allows for plenty of flexibility: 500 ml equals a good 30 tablespoons. If you prepare a salad for two daily, it will last for several weeks, and if you only have guests on the weekend, significantly longer. After opening, keep the bottle tightly sealed, preferably in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003eIt is also useful outside the salad bowl: a dash over steamed vegetables just before serving, a splash over fried fish or light meat, or a spoonful in a dip for vegetable sticks. In all these cases, the mild acidity adds freshness without masking the flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the vinaigrette to the bowl first, then the salt, and only then the oil. This allows the salt to dissolve in the acidity, and the dressing emulsifies more evenly.\u003c\/p\u003e\n\n\u003cp\u003eFor the pantry bottle, a dosing aid is worthwhile: a pourer or a small carafe for the table makes measuring easier. The large bottle then stays in the kitchen and is only opened for refills.\u003c\/p\u003e\n\n\u003ch3\u003eRiesling and oak barrels from the Southern Palatinate\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a manufactory in Gommersheim in the Southern Palatinate. It was founded by the trained chef Jens Michael Lang, who learned and worked in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for many products are wines from an organically certified winery in the Southern Palatinate. With Liese, two of these come together: the white wine vinegar, which according to Lang Weinessig matures for more than a year in barrique barrels, and a Riesling that has been reduced and is therefore non-alcoholic. The ingredients are from controlled organic cultivation; the organic control number is DE-ÖKO-006.\u003c\/p\u003e\n\n\u003cp\u003eLang Weinessig calls the Palatinate the Tuscany of the North: the sun shines here more than in many other German regions, and even figs grow here, but above all, wine. Liese is the vinaigrette in which this Riesling character comes through most clearly.\u003c\/p\u003e\n\n\u003cp\u003eAs a chef, Jens Lang knows what matters: natural ingredients, versatile products with a light acidity and flavor. These three points characterize all varieties from the manufactory, and with Liese, the ingredient list is particularly short: vinegar, wine, sugar, salt, must. A mild vinaigrette hardly needs more ingredients, and that is precisely what makes it so versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for those who make salad every day\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is for households where salad is part of everyday life: families, office lunches, or avid cooks with guests on the weekend. If you live as a couple or just want to try it out, pick up the \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese in the 180 ml bottle\u003c\/a\u003e. It is smaller, fits into any gift bag, and is enough for a test run of several weeks. The content is the same, only the quantity differs.\u003c\/p\u003e\n\n\u003cp\u003eAs a counterpart to Liese, the bolder \u003ca href=\"\/en\/products\/vinaigrette-doro-500ml\"\u003eVinaigrette Doro with dried tomatoes\u003c\/a\u003e is also available in 500 ml. Liese for leaf salad and potatoes, Doro for tomatoes, mozzarella, and sauces: this covers two basic varieties for everyday use. If you would rather give Liese as a gift, you can also find it in the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e along with three other 180 ml varieties. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eLiese is not suitable for those looking for a spicy, herb-forward, or fruity-dark dressing. There are other varieties from the same manufactory for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic vinaigrette with Riesling from the Southern Palatinate – in a 500 ml bottle for your daily salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"500 ml","offer_id":57548010357068,"sku":"046LAN021","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-vinaigrette-liese-500ml.png?v=1778853227"},{"product_id":"vinaigrette-doro-500ml","title":"Doro Vinaigrette 500ml","description":"\u003ch2\u003eLang Weinessig Vinaigrette Doro. Vinegar preparation with dried tomatoes, bold and spicy – the 500 ml bottle for salads and sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Vinaigrette Doro\u003c\/strong\u003e is a vinaigrette from the Southern Palatinate: 77 percent red and white wine vinegar aged in oak barrels, combined with organic sugar, sea salt, grape must, and an extract of dried tomatoes that have been soaking in the vinegar for over twelve months. 500 ml, bold and fruity-spicy. It is an oil-free vinegar preparation that is as perfect for salad as it is for gravy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoro by Lang Weinessig\u003c\/strong\u003e is a vinaigrette that brings the flavor of dried tomatoes into vinegar. It is seasoned and ready to use, and since it contains no oil, you can add whichever type you prefer yourself. The tomatoes soak in the wine vinegar for over a year, during which time they release their aroma into the liquid. The result in the bottle is reminiscent of an Italian classic, yet it functions like a dressing. The 500 ml bottle is for those who need Doro not just for a taste, but on a regular basis.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and wine vinegar, boldly rounded\u003c\/h3\u003e\n\n\u003cp\u003eDoro tastes bold, spicy, and fruity: a distinct tomato note carried by the acidity of the red and white wine vinegar. The sweetness of organic sugar and grape must rounds it off.\u003c\/p\u003e\n\n\u003cp\u003eSugar and grape must are listed plainly in the ingredients. They give Doro a sweetness that complements the tomato and buffers the acidity of the wine vinegar. When tasting, you will notice that the salt, acidity, and sweetness are already perfectly balanced; there is hardly any need to adjust the seasoning.\u003c\/p\u003e\n\n\u003cp\u003eThe long maturation process is the core of this variety. According to Lang Weinessig, this is the only way to capture the flavor of the dried tomatoes and blend it with a strong vinaigrette. You can taste the result: not fresh and green like a vine-ripened tomato, but concentrated and savory.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a very mild vinaigrette might find Doro too intense. It has character and likes to take a leading role in a dish.\u003c\/p\u003e\n\n\u003ch3\u003eCaprese, goulash, and roast beef\u003c\/h3\u003e\n\n\u003cp\u003eDoro is intended for both vegetarians and meat lovers, and its uses reflect this. The simplest way is with Caprese: tomatoes, mozzarella, basil, and a splash of Doro instead of vinegar. Arugula with parmesan, roasted vegetables, or antipasti also gain more depth with it.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetarians, Doro is an easy way to add depth to vegetable dishes: oven-roasted vegetables, lentils, or potato salad with tomatoes. A teaspoon is often enough to enliven a flat dish. Meat lovers use it for sauces and braised dishes, where the acidity deglazes the pan drippings.\u003c\/p\u003e\n\n\u003cp\u003eIn hot cooking, Doro finishes off sauces. Add a small amount to goulash just before serving. Lang Weinessig also recommends Doro for seasoning the gravy for your next roast beef: the meat depends on quality, the character comes from the sauce, and a spoonful of Doro provides acidity, sweetness, and tomato in one step.\u003c\/p\u003e\n\n\u003cp\u003eMore ideas for everyday cooking: a spoonful in a sauce for pasta, a marinade for grilled vegetables, or a splash in a dressing for salad with mozzarella. For warm dishes, add Doro toward the end so that the acidity remains fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk together one tablespoon of Doro with three tablespoons of olive oil and a pinch of pepper. This makes a dip for ciabatta that is on the table in two minutes and fits an antipasti evening.\u003c\/p\u003e\n\n\u003cp\u003eWith the 500 ml bottle, it is worth refilling a smaller table bottle: a small pourer keeps the bottle clean, and Doro is more readily available for everyday use. Once opened, keep it well sealed and store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eOne year of tomatoes in vinegar, made in Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a small manufactory in Gommersheim in the Southern Palatinate. It was founded by trained chef Jens Michael Lang, who learned and worked in Michelin-starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for many products are wines from an organic-certified winery in the Southern Palatinate. For Doro, the red and white wine vinegar is aged in oak barrels. The dried tomatoes are added and remain in the vinegar for more than twelve months. This step makes this variety \"slow,\" as it requires patience.\u003c\/p\u003e\n\n\u003cp\u003eLang Weinessig calls the Palatinate the Tuscany of the North: lots of sun, even figs, and above all, wine. Doro hits the nail on the head, as it blends Palatinate wine vinegar with the flavor we associate with Italy. As a chef, Jens Lang values natural ingredients, versatile products with light acidity, and great taste.\u003c\/p\u003e\n\n\u003cp\u003eThe ingredient list is short: wine vinegar comes first at 77 percent, followed by organic sugar, sea salt, grape must, and the tomato extract.\u003c\/p\u003e\n\n\u003cp\u003eThe journey from tomato to vinaigrette is thus clearly described: dried tomatoes, wine vinegar, a year of patience, and a few ingredients that support the flavor. Those who know Lang Weinessig will recognize the manufactory's signature, as their vinaigrettes thrive on long maturation times and short ingredient lists. Doro is a good example of this, because the effort put into it shows in the taste.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for sauce-makers and salad lovers\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is for households that use Doro regularly: for goulash on the weekend, Caprese in the summer, and a dressing during the week. If you want to try it first or give Doro as a gift, choose the \u003ca href=\"\/en\/products\/vinaigrette-doro-180ml\"\u003eVinaigrette Doro in the 180 ml bottle\u003c\/a\u003e. It has the same flavor in a smaller quantity, fits into a gift bag, and is the easiest way to get to know the variety.\u003c\/p\u003e\n\n\u003cp\u003eAs a mild complement, the \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-500ml\"\u003eOrganic Vinaigrette Liese with Riesling\u003c\/a\u003e in 500 ml is a great choice: Liese for delicate leaves, Doro for tomatoes, meat, and sauce. You can find more varieties and gift sets on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eDoro is not suitable for those looking for a mild, light vinaigrette for delicate leaf salads or fish. Liese is the better choice for that. Those who want to get to know four varieties at once should pick up the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinaigrette with dried tomatoes from the Southern Palatinate – in a 500 ml bottle for Caprese, goulash, and the Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"500 ml","offer_id":57548010422604,"sku":"046LAN020","price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/vinaigrette-doro-500ml.png?v=1778853228"},{"product_id":"himbeer-essig","title":"Raspberry \u0026 Vinegar","description":"\u003ch2\u003eRaspberry \u0026amp; Vinegar by Fruchtwerker. Raspberry vinegar made from a quarter whole raspberries – cold macerated, mild and fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a raspberry vinegar from Talkau in Schleswig-Holstein: 25 percent whole raspberries, cold-macerated in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No fruit concentrate, no added flavoring, no coloring – a fruity vinegar with a mild acidity instead of a sharp one. 250 ml, about 16 servings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying raspberry vinegar\u003c\/strong\u003e has been the most frequent decision for our customers in the \"Vinegar \u0026amp; Oil\" section for years – this bottle is Fruchtwerker's best-selling product and one of the best-sellers in our entire shop. The reason is right there on the label: Raspberries (25%). The whole fruit, instead of juice concentrate or added flavoring. Anyone opening the bottle smells raspberry first, and vinegar only after. This is exactly how Matthias Hüttmann adopted the recipe from the farmer Emma, and it is exactly how he makes it today in Talkau.\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit, then acidity, then sweetness\u003c\/h3\u003e\n\n\u003cp\u003eIt tastes first of ripe raspberries, with an acidity that is more reminiscent of fresh fruit than vinegar. The sweetness from the sugar follows and rounds it off, while remaining light. In the glass, it is deep ruby red, clear, and it smells so intense that one spoonful is enough for a dressing. The finish is short and clean – free of harshness or an alcohol tone.\u003c\/p\u003e\n\n\u003cp\u003eThe color comes solely from the berries. During maceration, the raspberries release their color and aromas into the vinegar, which is why it looks like raspberry juice rather than colored water. The consistency is slightly thick, like a thin syrup, which is due to the sugar content.\u003c\/p\u003e\n\n\u003cp\u003eOne caveat: With 3 percent acidity, it is significantly lower than classic vinegar with five or six percent for pickling. Anyone looking for a vinegar to pickle cucumbers or a dry, sharp vinegar for potato salad will find it too sweet and too mild. And with 51 grams of sugar per 100 grams, it is not suitable for a low-sugar diet – one tablespoon provides about eight grams.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in a dressing, a dash in a sauce, a splash in a glass\u003c\/h3\u003e\n\n\u003cp\u003eThe basic rule: one tablespoon of this replaces two tablespoons of normal vinegar plus the sweetness you would otherwise balance with honey. For a dressing for four people, two tablespoons of vinegar, three tablespoons of rapeseed oil, salt, and pepper are enough – done. This goes well with lamb's lettuce with walnuts, arugula with parmesan, or a goat cheese salad where the berry balances the cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn warm dishes, it should be added at the end: A dash in the gravy for lamb, duck, or game once the sauce is finished adds both fruit and acidity. For fish – pan-seared salmon or trout – a few drops directly onto the fillet. And for dessert: a teaspoon over vanilla ice cream or dark chocolate mousse, which is the use that surprises guests most often.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink, it works as a shrub: two centiliters in a glass of mineral water with ice, or a splash in sparkling wine for an aperitif without syrup. If you are looking for the right oil partner, choose a mild oil – the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e from the same producer is a combination that Fruchtwerker recommends themselves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Do not heat, just stir in. When cooking, the raspberry aromas evaporate while the acidity remains – then you have an expensive vinegar that tastes like a cheap one. After opening, store in the refrigerator; the bottle will keep there for several months.\u003c\/p\u003e\n\n\u003cp\u003eA recipe that is requested from us again and again: Pan-sear a salmon fillet, remove it, add two tablespoons of raspberry vinegar and one tablespoon of butter to the same pan, let it foam briefly, and pour over the fish. Serve with potatoes and green asparagus. Ten minutes, four ingredients, and the vinegar turns it into a dish that looks like it came from a restaurant.\u003c\/p\u003e\n\n\u003cp\u003eBy the way, this variety is particularly suitable for children: It is sweet enough that a salad with raspberry dressing also works for the little ones. Many of our customers write that it was the first salad their children ate voluntarily. That is stated in the reviews.\u003c\/p\u003e\n\n\u003ch3\u003eThe farmer Emma, the raspberries from Schmilau, and a 15-liter pot\u003c\/h3\u003e\n\n\u003cp\u003eThe story of this bottle begins in a farm shop near Ratzeburg, long before the factory. A farmer, called only \"Emma\" by Fruchtwerker, put raspberries that were left over from fresh sales into vinegar there – boiled the pressed liquid with sugar and sold the result to a small circle of customers. Matthias Hüttmann was one of them. When she retired, he bought the recipe from her and began production on his own in 2008 using 15-liter pots. That was the beginning of Fruchtwerker.\u003c\/p\u003e\n\n\u003cp\u003eThe process has remained the same. The raspberries soak in vinegar for several days, releasing their color and aroma; the fruit remains cold throughout – heat would accelerate the process but destroy the raspberry aromas. Afterward, it is pressed, and the liquid is boiled down with sugar. As a result, the bottle contains about 25 percent fruit; conventional fruit vinegars usually work with concentrate and flavoring because it is faster and cheaper.\u003c\/p\u003e\n\n\u003cp\u003eThe raspberries come from Schmilau, a few kilometers from Talkau, from the fruit farmer with whom Hüttmann has been working for years. They are flash-frozen immediately after harvesting so that the factory can work with the same quality all year round. The 15-liter pots have since become a 200-liter cooking system, producing about 300,000 bottles a year – the raspberry vinegar is still the number one today.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar you give as a gift because it looks exactly as it tastes\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle is what guests reach for first on the kitchen shelf: red, clear, with a label that promises exactly what is inside. As a gift for dinner or as part of a package with the \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e, this vinegar is our classic – three varieties, three colors, one process.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who has had it in their home usually orders more. It has almost five stars in our reviews, and the comments are similar: salad, sauce, dessert, and the question of why they only just discovered it. For frequent users, there is the \u003ca href=\"\/en\/products\/himbeer-essig-500ml\"\u003e500 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar based on an old farm recipe, with raspberries from Schmilau – one spoonful in the dressing, and the salad is done.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054233420,"sku":"046FRW0001","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-himbeer-essig.png?v=1788359554"},{"product_id":"orange-essig","title":"Orange \u0026 Vinegar","description":"\u003ch2\u003eOrange \u0026amp; Vinegar by Fruchtwerker. Orange vinegar made from whole organic oranges with peel – bittersweet and vibrant.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is an orange vinegar from Talkau in Schleswig-Holstein, for which whole organic oranges from Spain are processed into a mash—peel and all—and macerated cold in vinegar. 25 percent fruit, sugar, spirit and wine vinegar, only 3 percent acidity – no concentrate, no added flavoring, no coloring. 250 ml, mild and slightly bitter – a gentle fruit vinegar instead of a sharp seasoning vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange vinegar\u003c\/strong\u003e is the variety that Matthias Hüttmann invented himself first, after taking over the raspberry recipe from the farmer Emma. The idea was as simple as it was unusual: process oranges into a mash along with the peel instead of juicing them. The essential oils from the peel thus enter the vinegar and provide the fine bitterness familiar from English orange marmalade. In our shop, it is our best-selling variety after raspberry vinegar – which goes to show that the idea works.\u003c\/p\u003e\n\n\u003ch3\u003eNavelina orange, a hint of bitter, then acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe orange vinegar smells like freshly grated orange peel and tastes in three stages: first the sweetness of the fruit, then the acidity of the vinegar, and finally the slight bitterness of the peel. The bitterness remains in the background; it is the element that distinguishes this vinegar from an orange soda. In the glass, it is golden yellow to orange, slightly cloudy from the fruit particles.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness comes from sugar and the oranges themselves, the acidity largely from the spirit vinegar. Together, this creates a balance that is more reminiscent of an aperitif than a salad vinegar. With 52 grams of sugar per 100 grams, it is clearly sweet, which in the kitchen means: less honey, less sugar in the vinaigrette.\u003c\/p\u003e\n\n\u003cp\u003eIf you avoid bitter notes, you are better off with the \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/honig-essig\"\u003eHoney \u0026amp; Vinegar\u003c\/a\u003e from the same producer – both are round and without the bitterness of the peel. And if you are looking for a strong, acidic vinegar for pickling, this bottle is the wrong choice – it is too sweet and too mild for that.\u003c\/p\u003e\n\n\u003ch3\u003eFennel, beetroot, chicken from the oven\u003c\/h3\u003e\n\n\u003cp\u003eOrange vinegar belongs with vegetables that can handle sweetness and bitterness: fennel in thin slices with olive oil and a tablespoon of vinegar—a salad in two minutes. Carrots, freshly grated or from the oven. Beetroot – the earthy sweetness of the tuber and the orange bitterness complement each other, whether as a salad or as a beetroot carpaccio with fresh goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it has a task that Fruchtwerker themselves recommends: brush oven-baked chicken with this vinegar two or three times during the last ten minutes. The sugar caramelizes, the skin becomes crispy, and the orange flavor is preserved. The same works for duck breast or grilled salmon. A pumpkin ginger soup gets a teaspoon at the end; it lifts the sweetness of the pumpkin without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink: a splash in sparkling wine or over ice with mineral water and a sprig of rosemary. Those who want to try the citrus twin will find the sour, tangier version in \u003ca href=\"\/en\/products\/zitrone-essig\"\u003eLemon \u0026amp; Vinegar\u003c\/a\u003e – together, the two make a good basic kit for summer cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Use it for brushing only at the end of the cooking time. If applied too early, the sugar will burn before the meat is cooked. For dressings, the rule is: mix vinegar, salt, and mustard first, then oil – that way, everything emulsifies.\u003c\/p\u003e\n\n\u003cp\u003eAn idea for winter: red cabbage, which is usually prepared with apple vinegar and sugar, cooked with two tablespoons of this vinegar. The orange pairs with the cabbage like an orange slice with a Christmas goose, and the bitterness keeps the sweetness in check. It works the same way with glazed carrots or oven-roasted parsnips.\u003c\/p\u003e\n\n\u003cp\u003eIf you discover the vinegar as an ingredient for drinks, you only need mineral water and ice: two centiliters in a large glass, plus a slice of orange. In summer, it’s the lemonade everyone misses, and in winter, with hot water and a clove, it’s a non-alcoholic punch. Those using the bottle as a shrub base will find the bitterness an advantage – it prevents the drink from becoming cloying.\u003c\/p\u003e\n\n\u003ch3\u003eFrom 15-liter pots in Schmielau to the manufactory in Talkau\u003c\/h3\u003e\n\n\u003cp\u003eThe first bottles of this vinegar were created in Schmielau near Ratzeburg, in cooking pots with a 15-liter capacity. Hüttmann had just taken over the raspberry recipe and wanted to know if the process would work with other fruits, too. Oranges were the first attempt – and the first success. Today, Fruchtwerker produces in Talkau with a 200-liter cooking system, around 300,000 bottles a year, and the vinegar is a permanent part of the core range.\u003c\/p\u003e\n\n\u003cp\u003eThe oranges arrive as organic produce from Spain, untreated, because the peel goes into the vinegar. Hüttmann visits the plantations regularly because, with a fruit using the peel, the origin is decisive. The fruits are processed into a mash with the peel, and the mash sits cold in the vinegar for several days. Only after pressing is the liquid boiled down with sugar. This takes longer than the concentrate method used by other manufacturers, and it explains why the vinegar contains the genuine bitter note of the peel instead of added orange flavoring.\u003c\/p\u003e\n\n\u003cp\u003eFruchtwerker is a small business that does only one thing: soak fruit in vinegar. The average fruit content across all varieties is around 25 percent. This is the standard by which everything else in the range is measured.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar that smells like marmalade and belongs in the summer kitchen\u003c\/h3\u003e\n\n\u003cp\u003eA vinegar with peel is rare – most manufacturers use juice or flavoring because the peel is labor-intensive. The result is a vinegar you can recognize even blind: the bitterness is its fingerprint.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the surprising choice compared to raspberry vinegar, which many people already know. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e from the same producer, it makes a pair that Fruchtwerker recommends as a dressing combination – two bottles are enough for the whole salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar from organic oranges with peel, cold-steeped in Talkau – for fennel, beetroot, and chicken that turns crispy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054266188,"sku":"046FRW0002","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-orange-essig.png?v=1788359462"},{"product_id":"zitrone-essig","title":"Lemon \u0026 Vinegar","description":"\u003ch2\u003eLemon \u0026amp; Vinegar by Fruchtwerker. Lemon vinegar made from untreated organic lemons – sour and tangy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a lemon vinegar from Talkau in Schleswig-Holstein: untreated organic lemons from Spain and Italy, 25 percent fruit, cold-macerated in spirit and wine vinegar, sweetened with sugar, only 3 percent acidity. No added lemon flavoring, no concentrate, no coloring – a vinegar with a citrus taste that is something different from lemon juice. 250 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon vinegar\u003c\/strong\u003e is the Fruchtwerker variety that tastes the most sour – despite having the same three percent acidity as all the others. The lemon brings its own freshness, the vinegar provides structure, and the sugar balances both. The result is a bottle that sits in the kitchen exactly where the lemons usually go: for fish, for cucumber salad, or for a glass of water that needs a little flavor. It is one of our best-selling varieties from this producer.\u003c\/p\u003e\n\n\u003ch3\u003eThe zest makes the difference\u003c\/h3\u003e\n\n\u003cp\u003eThe lemon vinegar smells like a freshly sliced lemon, with the essential oils from the peel that are missing in lemon juice alone. On the palate, you first get the acidity – cleaner and brighter than any wine vinegar – then the sweetness that rounds it off, followed by a slight bitterness from the peel at the end. It is bright yellow, clear to slightly cloudy.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the orange vinegar, the bitterness here remains in the background because the citric acid masks it. At 54 grams of sugar per 100 grams, the sweetness is distinct, but due to the acidity, it seems less present than in the berry varieties. Anyone tasting it neat might think of lemon candy with vinegar – in a dressing, this impression vanishes immediately.\u003c\/p\u003e\n\n\u003cp\u003eA limitation: It does not replace lemon juice. If you need pure acidity, for example for a hollandaise or for seasoning a soup, stick with the fruit itself. And for people who generally find vinegar too sour, the lemon variety is the wrong choice – the apple or honey vinegar from the same producer is milder.\u003c\/p\u003e\n\n\u003ch3\u003eCucumber, couscous, grilled shrimp\u003c\/h3\u003e\n\n\u003cp\u003eLemon vinegar belongs with everything that should be fresh and light: cucumber salad with dill and a spoonful of sour cream. Couscous salad with mint, tomato, and spring onion, where the vinegar replaces the lemon in the recipe. A tomato salad that only needs salt, olive oil, and a tablespoon of vinegar. The dosage: one tablespoon to three tablespoons of oil, for four people.\u003c\/p\u003e\n\n\u003cp\u003eIt is a classic for fish. A few drops over pan-seared salmon, trout, or sea bream from the grill, just before serving. As a marinade for shrimp: two tablespoons of vinegar, one tablespoon of olive oil, a sprig of thyme; let it marinate for twenty minutes, then grill. The same works with zucchini slices or smoked salmon that has been soaked in an oil-and-vinegar bath for a day.\u003c\/p\u003e\n\n\u003cp\u003eIn light sauces – cream sauce for fish, butter sauce for asparagus – a teaspoon at the end is enough. And in a glass: a splash in homemade lemonade or iced tea. For those who want both citrus varieties, add \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e, which covers the sweeter, more bitter side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Paired with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e from the same producer, the vinegar creates a dressing that only requires a pinch of salt. For many of our customers, these two bottles together are the summer essentials.\u003c\/p\u003e\n\n\u003cp\u003eTwo recipe ideas from the Fruchtwerker cookbook: Grilled sea bream, drizzled with this vinegar and olive oil just before serving, served with fennel. And chicken breast marinated for twenty minutes in vinegar, garlic, and oil, then pan-fried – the acidity makes the meat tender, while the sugar ensures a nice crust.\u003c\/p\u003e\n\n\u003cp\u003eFor cold dishes, there is a rule of thumb: wherever a recipe calls for lemon juice and sugar, this bottle can replace both – in vinaigrettes, vegetable marinades, or a yogurt sauce for falafel. It is, however, not suitable for pure acidity – such as in a hollandaise or for seasoning a soup.\u003c\/p\u003e\n\n\u003ch3\u003eLemons from the south, vinegar from the north\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker uses only whole fruits, and for lemons, that means including the zest. That is why only untreated organic lemons from Spain and Italy are brought to the workshop in Talkau. The fruit is processed into a mash and left to sit cold in vinegar for several days until the color, acidity, and essential oils have infused the liquid. The fruit remains cold during this process – heat would destroy the volatile citrus aromas that define this vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAfter pressing, the liquid is boiled down with sugar and bottled. The method originates from the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Together with the orange vinegar, lemon forms the citrus side of the assortment.\u003c\/p\u003e\n\n\u003cp\u003eToday, Fruchtwerker produces around 300,000 bottles a year in Talkau, with a fruit content of around 25 percent across all varieties. Along with pomegranates, the citrus fruits are the only ones that come from outside Northern Germany and its surrounding European regions – for the simple reason that lemons do not grow in Schleswig-Holstein.\u003c\/p\u003e\n\n\u003ch3\u003eA summer bottle that stays in use throughout the winter\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is a summer product if you think about salads, and a year-round product if you think about fish. We therefore recommend it as the variety to start with if you prefer citrus over berries: bright, sour, and straightforward.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who love cooking fish or Mediterranean food. Combined with the Olive Oil \u0026amp; Lemon in a package, it is a souvenir that feels like a vacation and comes from Talkau.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from organic lemons including the zest, cold-prepared – for cucumber salad, shrimp, and a glass of flavored water.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054298956,"sku":"046FRW0005","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-zitrone-essig.png?v=1788359464"},{"product_id":"erdbeer-essig","title":"Strawberry \u0026 Vinegar","description":"\u003ch2\u003eStrawberry \u0026amp; Vinegar by Fruchtwerker. Strawberry vinegar made from Senga Sengana and other red berries – cold-macerated in vinegar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a strawberry vinegar from Talkau in Schleswig-Holstein: 25 percent fully ripe, European-grown strawberries, cold-macerated in brandy and wine vinegar, sweetened with sugar, and only 3 percent acidity. No added strawberry flavoring, no puree, no coloring. 250 ml, mild in acidity, distinct in fruit.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry vinegar\u003c\/strong\u003e is the most delicate of all fruit vinegars. Strawberries are soft, their aroma is volatile, and if you heat them, you end up with a jam flavor instead of fruit. Fruchtwerker therefore cold-macerates them in vinegar and lets time do the work. The result smells like a strawberry field in June and tastes like summer with a touch of acidity – a vinegar that goes just as well with goat cheese as it does with vanilla pudding.\u003c\/p\u003e\n\n\n\u003ch3\u003eSoft, red, and far from jam\u003c\/h3\u003e\n\n\n\u003cp\u003eThe strawberry vinegar tastes of ripe strawberries, then a mild, almost soft acidity, with the sweetness coming in third. The Senga Sengana variety that Fruchtwerker uses is an old, very aromatic strawberry that is rare in retail because it spoils quickly – but for vinegar, that doesn't matter at all. Other red berries are added to give the vinegar depth. In the glass, it is bright red, clear, and has a fragrance that can be smelled from a meter away.\u003c\/p\u003e\n\n\n\u003cp\u003eThe acidity in this variety feels particularly soft, and the sweetness, at 47 grams of sugar per 100 grams, is slightly lower than in the raspberry vinegar. This makes it feel softer and rounder overall – more like a dessert vinegar, although it works just as well in a salad.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for noticeable acidity will find the strawberry vinegar too mild – in that case, raspberry or lemon is the better choice. And those familiar with strawberry flavor as found in yogurt will be surprised at how restrained real fruit tastes.\u003c\/p\u003e\n\n\n\u003ch3\u003eGoat cheese, asparagus, vanilla pudding\u003c\/h3\u003e\n\n\n\u003cp\u003eThe dressing for which this vinegar is made: one tablespoon of vinegar, one teaspoon of mustard, half a teaspoon of honey, three tablespoons of oil, salt. Serve with leaf salad with walnuts and goat cheese – the sweetness of the berry and the saltiness of the cheese complement each other. It works just as well on spinach salad with fried mushrooms or on lamb's lettuce with bacon.\u003c\/p\u003e\n\n\n\u003cp\u003eFor green or white asparagus from the pan, briefly tossed in butter, a few drops of vinegar right before serving are a must. This is the combination that Fruchtwerker shows most frequently in its own recipes, along with salmon tartare. In warm cooking, it remains otherwise restrained: one teaspoon in a light sauce for poultry is enough.\u003c\/p\u003e\n\n\n\u003cp\u003eIt plays to its strengths in desserts. A teaspoon over vanilla pudding or panna cotta, in a fruit salad, in a milkshake with strawberries – the vinegar sharpens the fruit instead of covering it up. A splash in a glass of sparkling water with ice provides refreshment without syrup. Those who want the complete berry experience from Fruchtwerker should add \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Do not use in marinades for the grill – the strawberry burns too quickly and turns bitter. Store in a cool place after opening to preserve the aroma; the color may darken slightly over time, which is normal for pure fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe that Fruchtwerker demonstrates themselves: Asparagus salad with salmon tartare, strawberries, and a reduction of this vinegar. To do this, boil the vinegar down to a third in a small pot – this is the only case where heat is allowed, because the reduction concentrates the fruit instead of driving it away. Drizzle the thick reduction in drops over the plate, and the dish is ready.\u003c\/p\u003e\n\n\n\u003cp\u003eFor people with children, this variety is the easiest starter bottle: The salad turns red, the dressing tastes like strawberry, and no one asks if there is vinegar in it. For guests who generally avoid vinegar, this is the bottle to put on the table without mentioning the word vinegar.\u003c\/p\u003e\n\n\n\u003ch3\u003eCold-macerated instead of cooked: why the vinegar tastes like fruit\u003c\/h3\u003e\n\n\n\u003cp\u003eFruchtwerker uses whole fruits instead of concentrates or purees. For the vinegar, this means: The berries sit cold in vinegar for several days, releasing their color and aroma, while the fruit remains cold throughout. Only after pressing is the liquid boiled down with sugar. With strawberries, this is the only way to get a vinegar that tastes like fruit instead of jam.\u003c\/p\u003e\n\n\n\u003cp\u003eThe berries are fully ripe and European-grown – as far as possible from Northern Germany, or if necessary, via a Hamburg-based trader from Germany, Poland, or Serbia. Matthias Hüttmann avoids overseas fruit because the origin remains unverifiable to him there. After harvest, the strawberries are flash-frozen so that the workshop can process the same quality all year round.\u003c\/p\u003e\n\n\n\u003cp\u003eThe method comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008. Strawberry was one of the varieties that emerged from this, and the most demanding: Because the fruit is so soft, the maceration must be just right. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau, with about 25 percent fruit in each.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe vinegar for people who don't actually like vinegar\u003c\/h3\u003e\n\n\n\u003cp\u003eThis vinegar is the entry point for anyone who knows vinegar as sharp and unpleasant. It is mild, fruity, and sweet enough that even children will accept it in a salad. Those who start with this one usually move on to raspberry vinegar when they want more acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the bottle with summer inside: for Mother's Day, for a garden party, or as a little something to bring to a barbecue for the salad. Packaged with the raspberry and cherry vinegars, it makes the red trio from Fruchtwerker.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from ripe strawberries, cold-macerated – for goat cheese, asparagus, and dessert afterwards.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054397260,"sku":"046FRW0006","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-erdbeere-essig.png?v=1788359459"},{"product_id":"johannisbeer-essig","title":"Currant \u0026 Vinegar","description":"\u003ch2\u003eBlack Currant \u0026amp; Vinegar by Fruchtwerker. Black currant vinegar made from black currants – tart and dark.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Currant \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a black currant vinegar made from black currants, produced in Talkau, Schleswig-Holstein: 15 percent fruit, cold-macerated for ten days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added cassis flavoring, no concentrate, no coloring. 250 ml, tart, with a hint of bitterness – the dark counterpart to sweet berry vinegars.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack currant vinegar\u003c\/strong\u003e is the mature variety in the Fruchtwerker range. Black currants are not a fruit for those with a sweet tooth: tart, slightly bitter, with an aroma reminiscent of crème de cassis and forest floor. This is precisely what defines this vinegar – it pairs well with dark sauces, duck, game, and chicory, where a raspberry vinegar would be too sweet. For us, it is the third most popular variety, with a near five-star rating.\u003c\/p\u003e\n\n\u003ch3\u003eCassis, bitterness, then an acidity with depth\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar first tastes of black currant, just as you know it from the bush: intense, tart, slightly spicy. Then comes the acidity, darker and softer than in the lighter varieties, followed by a fine bitterness that gives it a long finish. With 61 grams of sugar per 100 grams, its sweetness is the highest in the range – necessary to balance the tartness of the berry without making the vinegar taste sugary.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a deep dark red to violet, so dense that the vinegar looks almost black in the glass. The consistency is slightly syrupy. In dressings, it adds color – lamb’s lettuce with black currant vinegar looks as if red wine had been poured over it.\u003c\/p\u003e\n\n\u003cp\u003eThose who know fruit vinegar as light and summery will find this one too tart. It is an autumn and winter vinegar. And for those who shy away from sugar, it should be noted that this variety contains the most – even if you cannot taste it due to the tartness.\u003c\/p\u003e\n\n\u003ch3\u003eDuck, game, porcini risotto, and Rote Grütze\u003c\/h3\u003e\n\n\u003cp\u003eThis black currant vinegar is at home in warm cuisine. A splash in the sauce for duck breast, venison saddle, or game ragout, just before serving – the berry provides the fruitiness that one might otherwise add with lingonberries, while the acidity brightens the sauce. It harmonizes particularly well with a clove added to the sauce base. A teaspoon at the end of a porcini risotto is a trick that Fruchtwerker themselves recommend.\u003c\/p\u003e\n\n\u003cp\u003eIn salads, it belongs with bitter greens: chicory with walnuts and blue cheese, radicchio with orange segments, or a classic tomato-mozzarella where the dark berry complements the basil. The dressing: one tablespoon of vinegar, three tablespoons of walnut oil, salt, pepper. For salads with duck breast, this is the dressing featured in Fruchtwerker’s recipes.\u003c\/p\u003e\n\n\u003cp\u003eUse sparingly for desserts: half a teaspoon in Rote Grütze (red fruit pudding) or over dark chocolate; the tartness underscores the acidity of the fruit. Those looking for a milder dark berry should reach for the \u003ca href=\"\/en\/products\/brombeer-essig\"\u003eBlackberry \u0026amp; Vinegar\u003c\/a\u003e; those who prefer it even darker and wilder, for the \u003ca href=\"\/en\/products\/blaubeer-essig\"\u003eBlueberry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar stains heavily – wipe up immediately from light-colored wood and textiles. Add to sauces only at the end; if boiled for a long time, only the acidity remains.\u003c\/p\u003e\n\n\u003cp\u003eA recipe from the Fruchtwerker cookbook: Salad with duck breast and black currant dressing. Pan-sear the duck breast until pink, slice and place on lamb’s lettuce, top with a dressing made of one tablespoon of vinegar, two tablespoons of rendered duck fat from the pan, and one tablespoon of walnut oil. The berry and the duck fat together achieve what an otherwise hour-long reduced sauce would.\u003c\/p\u003e\n\n\u003cp\u003eFor a cheese platter, it is the dark alternative to honey vinegar: a few drops on blue cheese or a robust mountain cheese. It is not suitable for mild cheeses or anything white, however – all that remains is the color, which is undesirable there.\u003c\/p\u003e\n\n\u003ch3\u003eTen days in vinegar, because black currants need time\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker cold-soaks whole fruits in vinegar, and how long depends on the fruit. Apples release their aroma after four days; black currants need ten. Matthias Hüttmann decides this based on experience rather than a table. The fruit remains cold during this process – heat would accelerate maceration but cost flavor. The liquid is only boiled down with sugar after pressing.\u003c\/p\u003e\n\n\u003cp\u003eThe black currants arrive fully ripe from European cultivation, as regional as possible, supplemented via a Hamburg dealer from Germany, Poland, or Serbia. Fruchtwerker generally avoids fruits from overseas. The berries are blast-chilled after harvest so that the manufactory can work with the same quality throughout the year.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content here is 15 percent, below the range average of 25 – black currants are so intense that more fruit would make the vinegar unpleasantly tart. The process dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008 and produces today in Talkau with around 300,000 bottles per year.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for dark cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety chefs grab first because it works in sauces. For people who enjoy slow-cooking, it is the most useful vinegar in the range – one bottle lasts for a winter full of roasts.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits those who cook game or duck, or anyone who finds raspberry vinegar too sweet. Together with the blackberry and blueberry vinegars, it forms Fruchtwerker’s dark trio – three berries, three degrees from tart to wild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from black currants, ten days in vinegar – for duck, risotto, and salads with bitterness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054430028,"sku":"046FRW0003","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-johannisbeer-essig.png?v=1788359564"},{"product_id":"apfel-essig","title":"Apple \u0026 Vinegar","description":"\u003ch2\u003eApple \u0026amp; Vinegar from Fruchtwerker. Apple vinegar with Boskoop apples from the Altes Land region – cold-steeped in vinegar for four days.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple \u0026amp; Vinegar from Fruchtwerker\u003c\/strong\u003e is an apple vinegar from Talkau in Schleswig-Holstein: 25 percent Boskoop apples from the Altes Land region and the Sachsenwald forest, cold-macerated for four days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No concentrate, no added flavorings, no coloring. 250 ml – a mild fruit vinegar for the kitchen, something different from cloudy apple cider vinegar for drinking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying apple vinegar\u003c\/strong\u003e usually means: a bottle of cloudy fermented vinegar for potato salad or for your water in the morning. This bottle is something different. Fruchtwerker steeps Boskoop apples in vinegar instead of fermenting apple juice, and sweetens the result – the outcome is a vinegar that tastes like apple rather than fermentation. It is the all-rounder in the product range, the variety that fits into every dressing, and one of our most ordered items.\u003c\/p\u003e\n\n\u003ch3\u003eBoskoop: tart, spicy, an apple that tastes like an apple\u003c\/h3\u003e\n\n\u003cp\u003eThe apple vinegar smells like freshly sliced Boskoop – tart, slightly spicy, with the scent of an orchard in autumn. On the palate, you first get the fruit, then a soft acidity, followed by the sweetness of the sugar, which rounds out the Boskoop. The old variety brings more acidity and more aroma than a supermarket apple, and both are preserved in the vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it is golden yellow, clear, with the slightly syrupy consistency of all Fruchtwerker varieties. With 53 grams of sugar per 100 grams, it is sweet, but because of the malic acid, it feels mild rather than syrupy. The finish is short and clean – free from yeast notes, cloudiness, and fermented flavors.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a classic apple cider vinegar with five percent acidity for pickling or as a home remedy, this is the wrong choice. This is a culinary vinegar, sweet and mild. And for those who find the Boskoop variety too sour, they will also perceive this vinegar as being acidic – especially in comparison to the berry varieties.\u003c\/p\u003e\n\n\u003ch3\u003ePotato salad, spareribs, homemade ketchup\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety used most often in everyday cooking. French potato salad with vinaigrette: two tablespoons of vinegar, one teaspoon of mustard, four tablespoons of rapeseed oil, salt, pepper, chives, poured over the still-warm potatoes. It works just as well in coleslaw, in cucumber salad with dill, or in a carrot salad with raisins.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it is the go-to vinegar for marinades. Spareribs or pork neck marinated overnight in vinegar, oil, onion, and bell pepper – the acidity makes the meat tender, and the apple provides the sweetness. Add a splash at the end to sauces for roast pork or cured pork. And if you make your own ketchup, round it off with two tablespoons of this vinegar instead of spirit vinegar and sugar.\u003c\/p\u003e\n\n\u003cp\u003eWhen preserving fruit – apricots, pears, plums – it completely replaces the vinegar-sugar syrup because both are already included. And as a drink: a teaspoon in a glass of mineral water, with ice in summer. Those who prefer it even milder should choose the \u003ca href=\"\/en\/products\/honig-essig\"\u003eHoney \u0026amp; Vinegar\u003c\/a\u003e, and those who prefer it fruitier should choose the \u003ca href=\"\/en\/products\/pflaume-und-essig\"\u003ePlum \u0026amp; Vinegar\u003c\/a\u003e from the same fruit farmer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e For pickling and marinating, this vinegar is the best variety because its aroma withstands heat and time the best. For salad, better not to add extra honey; the sweetness is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eA recipe recommended by Fruchtwerker itself: chicken strips in a tortilla crust with fried potato salad. The salad lives from the dressing made of this vinegar, mustard, oil, and broth, which is poured over the still-hot fried potatoes and absorbed. This is the type of dish this bottle is made for – down-to-earth, quick, and the vinegar is the ingredient you can taste without being able to name it.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a classic sour apple cider vinegar as a home remedy or for drinking in the morning, this bottle is not for you – it is too sweet and too mild, and it is a condiment rather than a fermented vinegar. As a kitchen ingredient, that is exactly what makes the difference.\u003c\/p\u003e\n\n\u003ch3\u003eApples from the neighborhood, four days of patience\u003c\/h3\u003e\n\n\u003cp\u003eThe Boskoop apples come from the Altes Land region south of the Elbe and from the Sachsenwald forest – some from a fruit farmer friend who grows them right near Talkau and has been supplying Fruchtwerker for years. It is the most regional variety in the range: the apple grows just a few kilometers from the workshop. Incidentally, the same fruit farmer also supplied the plums from which the plum vinegar was made.\u003c\/p\u003e\n\n\u003cp\u003eThe apples are crushed and steeped cold in vinegar for four days – shorter than berries, because they release their aroma faster. Matthias Hüttmann determines the duration based on experience rather than a set rule. The apple remains cold throughout the process. Other manufacturers accelerate the process with heat, which costs aroma. After pressing, the liquid is boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content is 25 percent, consistent with the rest of the range. The process comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008; today, Fruchtwerker produces around 300,000 bottles a year in Talkau. This vinegar is the variety with which the workshop proves that the process also works with local pome fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle you finish first\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety that is used up the fastest because it goes with everything. For households that want a fruit vinegar as a staple, it is the right first bottle to buy – more so than raspberry, which makes a statement in a salad; apple is the one that simply always works.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is rather subtle, which is why it fits well into a set: with the raspberry and orange vinegars as a trio, showing the producer's range. For frequent users, it is worth ordering two at once.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apple vinegar with Boskoop from the Altes Land region, steeped in vinegar for four days – the bottle that ends up in potato salad, marinade, and ketchup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054987084,"sku":"046FRW0004","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-apfel-essig.png?v=1788359455"},{"product_id":"brombeer-essig","title":"Blackberry \u0026 Vinegar","description":"\u003ch2\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker. Blackberry vinegar from wild berries – deep violet, mild in acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a blackberry vinegar from Talkau in Schleswig-Holstein: 22 percent fully ripe blackberries, macerated cold in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added blackberry flavoring, no concentrate, no coloring. 250 ml, dark and soft – a mild fruit vinegar, far removed from sharp spiced vinegar or balsamic.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry vinegar\u003c\/strong\u003e is the variety that sits between raspberry and redcurrant: darker and spicier than raspberry, but without the tartness of blackcurrant. Blackberries taste of the forest and late summer, and that is exactly what this vinegar brings to the kitchen – with an acidity that suits wild herb salads just as well as it does a wild garlic pesto. Among our customers, it has a small, loyal following with consistently five-star ratings.\u003c\/p\u003e\n\n\n\u003ch3\u003eForest berry, soft and dark, with a sweetness that remains light\u003c\/h3\u003e\n\n\n\u003cp\u003eThe blackberry vinegar tastes first of ripe blackberries – sweet, slightly spicy, with the hint of bitterness that the seeds provide. The acidity is soft and lies beneath the fruit rather than over it. At 44 grams of sugar per 100 grams, the sweetness is the lowest among the berry varieties, which is why the vinegar seems less syrupy and more like a fruit juice with acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a deep, luminous violet that remains visible in dressings. In the glass, it is clear, with an aroma reminiscent more of blackberry jam than vinegar. The finish is long and slightly tart – the seeds release some tannin during maceration.\u003c\/p\u003e\n\n\n\u003cp\u003eOne caveat: those looking for a pronounced acidity will find the blackberry vinegar too soft – it is more of a fruit vinegar for rounding off flavors rather than sharpening them. And for light sauces and fish, the color is too dominant; you are better off sticking to lemon or apple there.\u003c\/p\u003e\n\n\n\u003ch3\u003eArugula, wild garlic pesto, a splash in game sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eIn salads, this vinegar belongs with peppery leaves: arugula with parmesan and roasted pine nuts, wild herb salad with dandelion and sorrel, spinach salad with goat cheese. The dressing: one tablespoon of vinegar, three tablespoons of olive oil, salt, pepper – honey is unnecessary, the sweetness is already there. The violet color visibly tints the dressing, and that is intended.\u003c\/p\u003e\n\n\n\u003cp\u003eUnusual, but recommended by Fruchtwerker themselves: a teaspoon of vinegar in wild garlic pesto or basil pesto. The fruit removes the sharpness from the garlic and makes the pesto rounder. In hot cooking, it pairs well with game – a splash in the sauce for venison ragout or roast wild boar, where you would otherwise stir in redcurrant jelly.\u003c\/p\u003e\n\n\n\u003cp\u003eFor dessert: over vanilla ice cream, in a berry salad, in yogurt with muesli. As a drink with mineral water or as a splash in sparkling wine. Its neighbors in the range are the tarter \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant \u0026amp; Vinegar\u003c\/a\u003e and the wilder \u003ca href=\"\/en\/products\/blaubeer-essig\"\u003eBlueberry \u0026amp; Vinegar\u003c\/a\u003e – together, the dark trio from Fruchtwerker.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar stains heavily; wipe off light surfaces immediately. Store in a cool place after opening. Add to sauces only at the end – the blackberry aromas are volatile.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe showcased by Fruchtwerker: a fruity vinaigrette made from two tablespoons of vinegar, four tablespoons of rapeseed oil, one teaspoon of mustard, salt, and pepper – for leaf salads with toasted nuts and a piece of cheese. Anyone who has used the vinegar in this vinaigrette usually sticks with it for dark salads.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a late summer dessert: blackberries, yogurt, a spoonful of honey, a teaspoon of vinegar drizzled on top. The acidity lifts the berries, the yogurt balances the sweetness. This is the simplest use in the range and one that shows what a fruit vinegar without added flavoring can do.\u003c\/p\u003e\n\n\n\u003ch3\u003eRegional blackberries, cold-macerated in vinegar for days\u003c\/h3\u003e\n\n\n\u003cp\u003eFruchtwerker uses whole fruit instead of concentrates. The blackberries arrive fully ripe and, whenever possible, from the region; any additional amounts needed by the workshop are sourced via a Hamburg dealer from Germany, Poland, or Serbia – fruits from overseas are excluded. After harvest, the berries are flash-frozen and then spend several days cold-macerating in vinegar until the color and aroma have been transferred.\u003c\/p\u003e\n\n\n\u003cp\u003eThe fruit remains cold during this process. Heat would accelerate the maceration, but the blackberry aromas are volatile and would be lost. Only after pressing is the liquid boiled down with sugar and bottled. The fruit content is 22 percent, just below the assortment average of 25, because blackberries are intense and the seeds release tannins.\u003c\/p\u003e\n\n\n\u003cp\u003eThe process dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau. At one time, this vinegar was the variety in which Hüttmann experimented with agave syrup instead of sugar – the current recipe uses sugar again.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe variety for dark salads and late summer\u003c\/h3\u003e\n\n\n\u003cp\u003eThis vinegar is the variety for people who like dark berries but want no tartness. It is soft, spicy, and uncomplicated, and it turns a simple arugula salad into something that looks like it took effort.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it suits gardeners, hikers, and anyone who picks blackberries in August – the bottle is the continuation of that for the rest of the year. In a pack with redcurrant and blueberry, it is the mild center.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from ripe blackberries, cold-set – for arugula, pesto, and game sauce in the autumn.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548055019852,"sku":"046FRW0008","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-brombeer-essig.png?v=1788360810"},{"product_id":"apfel-balsam-essig","title":"Apple Balsamic Vinegar","description":"\u003ch2\u003eGruber's Apple Balsamic Vinegar. Balsamic vinegar made from apples – long-aged in oak barrels, mild and slightly sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apple Balsamic Vinegar\u003c\/strong\u003e is a balsamic vinegar from the \"Fruchtzauberei\" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. It consists of apple vinegar and apple juice concentrate, is aged for a long time in oak barrels, and has a slightly sweet taste. 250 ml, handmade, for light salads, sauces, and soups.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic Vinegar from Gruber's\u003c\/strong\u003e is the light, fruity answer to dark balsamic vinegar made from grape must. The concept is similar: an vinegar is combined with thickened fruit juice so that acidity and sweetness are in balance. Here, the fruit is the apple. Apple vinegar provides the acidity, while apple juice concentrate adds sweetness and richness. What makes it special is the aging process. The producer allows the vinegar to mature for a long time in oak barrels, as explicitly stated in their description. There, it becomes rounder and develops a pleasant, slightly sweet taste. For the kitchen, this means an vinegar that seasons salads and sauces without overpowering them with acidity.\u003c\/p\u003e\n\n\u003ch3\u003eApple, mild acidity, and a hint of wood\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar tastes of apple at first—fruity and fresh. The acidity is noticeable but mild, and the sweetness from the apple juice concentrate makes it mellow. The maturation in oak barrels rounds out the flavor.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the apple vinegar from the same producer, it is significantly milder and sweeter. The apple vinegar is the clear, acidic vinegar for everyday use, while the balsamic vinegar is the rounder option for more refined dishes. Those looking for a robust, dark balsamic with grape notes will find this one to be light and delicate.\u003c\/p\u003e\n\n\u003ch3\u003ePotato salad, asparagus soup, and light sauces\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar shows its strength in light cuisine. For an Austrian-style potato salad, whisk it together with broth, oil, onions, salt, and pepper. Pour the marinade over the still-warm potatoes. It also goes well with cucumber salad, celery salad, and leaf salads with apples or nuts.\u003c\/p\u003e\n\n\u003cp\u003eIn sauces, it adds fruitiness and a fine acidity. A splash in a hollandaise, a mustard sauce, or a light cream sauce for fish and poultry enhances the flavor. Use it to finish an asparagus cream soup instead of lemon juice. Sweet and sour dishes, such as stir-fried vegetables or red cabbage, also benefit from a dash.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink, add a splash to a glass of mineral water with ice and an apple slice. This makes a refreshing spritzer with a hint of vinegar for hot days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a few drops of vinegar over fried apple slices with black pudding or over a slice of fried liver. The mild sweetness pairs well with the savory flavors.\u003c\/p\u003e\n\n\u003ch3\u003eA balsamic vinegar from the \"Fruchtzauberei\"\u003c\/h3\u003e\n\n\u003cp\u003eThe balsamic vinegar comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm has its roots in 1860, and shifted to fruit growing in the early 1990s. Apples remain the farm's most important fruit to this day. Fruit-growing expert René Gruber is responsible for cultivation, and chef Beatrix for processing.\u003c\/p\u003e\n\n\u003cp\u003eIn addition to jams and chutneys, Fruchtzauberei produces two types of vinegar: apple vinegar and this balsamic vinegar. Both are handmade, following the motto \"Quality over quantity.\" You can get the bottle in the farm shop in Reigersberg, at selected retailers, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad lovers and light cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for anyone who enjoys dressing salads and is looking for a mild, fruity vinegar to do so. It is perfect for those who love Austrian potato salad and for anyone who likes to finish sauces with a splash of acidity. As a gift, the bottle pairs well with a jar of chutney from the same producer and a good pumpkin seed oil.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple vinegar\u003c\/a\u003e from the same producer is stronger and more acidic. You can find all products on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other balsamic vinegars in the \u003ca href=\"\/en\/collections\/kategorie-balsamico-balsamessig\"\u003eBalsamic \u0026amp; Balsamic Vinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for dark braised dishes or red wine sauces that require a robust, dark balsamic vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apple balsamic vinegar from Eastern Styria, long-aged in oak barrels – for potato salad, asparagus soup, and light sauces.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"250 ml","offer_id":57548070617420,"sku":"046GRU0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfel-balsam-essig.png?v=1778853797"},{"product_id":"tunke-riesling-feige-175ml","title":"Riesling \u0026 Fig Dip 175ml","description":"\u003ch2\u003eLang Weinessig Sauce Riesling \u0026amp; Fig. Vinegar sauce to try – Palatinate Riesling, fig, 175 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Sauce Riesling \u0026amp; Fig\u003c\/strong\u003e is a slightly creamy vinegar-based sauce from Gommersheim in the Southern Palatinate. It consists of Riesling wine (27 percent), white wine vinegar (18 percent), and figs (9 percent) with onions, mustard, and sea salt. Sweet and tangy, fresh, and with no added crystal sugar. The 175 ml bottle is the starter size for dips, dressings, and barbecue sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSauce Riesling \u0026amp; Fig by Lang Weinessig\u003c\/strong\u003e is a dip, a dressing, and a sauce all in one bottle. This \"Tunke\" (a traditional German term for a dipping sauce) is a vinegar preparation that is thicker than a vinaigrette, making it perfect for dipping. The 175 ml size is intended for anyone who wants to try out whether Riesling and fig go well on their table.\u003c\/p\u003e\n\n\u003ch3\u003eThe Riesling is prominent, the fig rounds it off\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce has a sweet and tangy, fresh flavor. First, the wine comes through, followed by the soft fruitiness of dried figs, and finally a hint of mustard.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer calls the sauce a culinary delight and describes it as slightly creamy. This is accurate: it is thicker than a dressing, but can be easily portioned with a spoon. The acidity comes from white wine vinegar, and the sweetness from grape must, wine concentrate, and fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe fig gives the sauce body while keeping it light. This is the difference compared to many dips from the refrigerated section: here, the wine takes center stage, and the fruit plays a supporting role. The mustard remains in the background, providing only a subtle seasoning.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Dornfelder-Date sauce, it is milder and fruitier; compared to the Pinot Blanc-Apricot sauce, it is a bit more robust.\u003c\/p\u003e\n\n\u003ch3\u003eOne evening, one bowl, one board: Ideas for the small bottle\u003c\/h3\u003e\n\n\u003cp\u003eThe small bottle is enough for a dipping evening for two, a cheese platter on the weekend, and several salads.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes an evening where you want to eat lightly or serve a small delicacy to guests with minimal effort. You pour some sauce into a bowl and arrange bread pieces, raw vegetable sticks, cheese cubes, and meat strips around it. Everyone dips, and you serve a chilled drink alongside.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick lunch, spread the sauce on toasted bread and top it with goat cream cheese or Camembert. Heated in the oven, it becomes a warm snack. A sandwich with ham and arugula also gets a kick from a spoonful of sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor a salad dressing, stir one tablespoon of sauce with one tablespoon of oil and one teaspoon of water. This is enough for a portion of lamb's lettuce with nuts or a salad with pear. You can also use the sauce as a BBQ sauce for grilled chicken or pork, as the manufacturer suggests.\u003c\/p\u003e\n\n\u003cp\u003eFor a dinner for two, you need very little: a bowl of sauce, half a baguette, a piece of mountain cheese, a few grapes, and raw vegetables like cucumber, radishes, and carrots. Add a Riesling in your glass, and the evening is saved. There will still be enough left in the bottle afterward for salad and a snack.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottle is also perfect for on-the-go: keep a bottle in your picnic basket along with bread, cheese, and raw vegetables, and your outing will have a meal with its own signature dip. It also makes for a great office salad in seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the sauce plain on a piece of bread first. This way, you will immediately know if you like the sweetness of the fig and how much you need for salads and marinades.\u003c\/p\u003e\n\n\u003ch3\u003eA manufacturer from Gommersheim, trained in star-rated kitchens\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is based in Gommersheim in the Southern Palatinate. The wines for the sauce come from a certified organic winery in the same region.\u003c\/p\u003e\n\n\u003cp\u003eThe company was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. The sauce with Riesling and fig is a particularly fine example of his approach: few ingredients, artisanal production, and a clear taste.\u003c\/p\u003e\n\n\u003cp\u003eFor this variety, the manufacturer uses dried organic figs and Palatinate Riesling. The result is a sauce made from natural ingredients. The proportions are listed on the label: 27 percent Riesling wine, 18 percent white wine vinegar, 9 percent figs.\u003c\/p\u003e\n\n\u003cp\u003eLang's sauces are designed for everyday use. This is also evident in the size: the 175 ml bottle fits into a normal week, in the fridge, and on the snack board. It is quickly on the table when visitors arrive and just as quickly stored away again. If you like it, you can order a second variety and have a little comparison at home after two weeks.\u003c\/p\u003e\n\n\u003cp\u003eA word on artisanal quality: according to the manufacturer, the sauce is handcrafted from natural ingredients. You can tell by the list of ingredients, which is short and contains no surprises: wine, vinegar, fruit, onion, mustard, salt.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting, gifting, and small households\u003c\/h3\u003e\n\n\u003cp\u003eThe 175 ml bottle is perfect for those who want to test it first, live as a couple, or are looking for a small gift.\u003c\/p\u003e\n\n\u003cp\u003eIt is a good souvenir for hosts who enjoy putting cheese and wine on the table and fits into any gift bag. Pair it with a piece of cheese and a baguette, and the gift is ready. Anyone who wants to give several varieties as a gift can find all four sauces in 175 ml in the \u003ca href=\"\/en\/products\/tunke-geschenkset\"\u003esauce gift set\u003c\/a\u003e. The set is also suitable for a direct comparison: open four bottles and test them side-by-side.\u003c\/p\u003e\n\n\u003cp\u003eThose who reorder the variety after the first bottle can also find the sauce in the \u003ca href=\"\/en\/products\/tunke-riesling-feige-335ml\"\u003elarge 335 ml bottle\u003c\/a\u003e. It is intended for frequent users and the barbecue season. As a supplement to lighter dishes, we recommend the \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-175ml\"\u003eSauce Pinot Blanc \u0026amp; Apricot\u003c\/a\u003e. You can find more products on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is one of the ingredients. The Riesling wine contains sulfites. And for those who prefer a very mild flavor, it is better to choose the variety with Pinot Blanc.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar sauce with Riesling and fig in a small bottle – for tasting, for a dipping evening for two, and as a gift for cheese lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"175 ml","offer_id":57548079333708,"sku":"046LAN015","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-riesling-feige-175ml-freisteller.png?v=1790867435"},{"product_id":"honig-essig","title":"Honey \u0026 Vinegar","description":"\u003ch2\u003eHoney \u0026amp; Vinegar by Fruchtwerker. Honey vinegar with 40 percent honey from Yucatán – sweetened solely by honey.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a honey vinegar from Talkau in Schleswig-Holstein: 40 percent Mexican honey from the Yucatán province, spirit vinegar and wine vinegar, 3.5 percent acidity – that is the entire ingredient list. No added sugar, no added flavoring, no fruit. 250 ml, mild and rounded – a vinegar made from honey instead of fruit, and due to the honey, unsuitable for vegans.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney vinegar\u003c\/strong\u003e is the variety that stands out from the rest: it is the only bottle from Fruchtwerker that consists solely of honey and vinegar. The sweetness comes entirely from the honey, which makes up 40 percent of the bottle. The result is a vinegar that tastes less of fruit and more of warmth – honey, wax, a hint of caramel, followed by acidity. In the kitchen, this is the variety for mustard dressings, glazes, and for anyone who finds berries too fruity.\u003c\/p\u003e\n\n\u003ch3\u003eLike honey with acidity rather than vinegar with sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe honey vinegar smells of honey, unmistakable and warm. On the palate, the sweetness comes first, soft and rounded, then the acidity of the vinegar, which catches the honey and prevents it from being sticky. The finish is long and slightly waxy, just the way a bold honey lingers. It is golden yellow to amber, clear, with a syrupy consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe honey comes from Yucatán, Mexico – a tropical honey with its own character, bolder than local blossom honey, with notes reminiscent of tropical fruits and caramel. The sugar content is 49 grams per 100 grams, which comes exclusively from the honey. Fruchtwerker completely avoids adding any sugar here.\u003c\/p\u003e\n\n\u003cp\u003eTwo boundaries: This variety is not vegan because it contains honey – the only one in the range for which this is true. And anyone looking for the typical Fruchtwerker taste, i.e., berry or citrus, is better off choosing a different bottle. This is a variety for honey lovers, less so for fruit lovers.\u003c\/p\u003e\n\n\u003ch3\u003eMustard dressing, goat cheese, glazed carrots\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is the honey-mustard dressing, for which you otherwise need three ingredients: a tablespoon of vinegar, a teaspoon of coarse mustard, three tablespoons of rapeseed oil, salt. With this, the honey and vinegar are already combined, and the dressing turns out clump-free. It goes well with lamb's lettuce, potato salad with bacon, and salad with fried chicken.\u003c\/p\u003e\n\n\u003cp\u003eAs a partner for cheese, it is the best in the range: a few drops over baked goat cheese or Camembert, over blue cheese with walnuts, or into herb quark. In warm cooking, it glazes vegetables – sauté carrots or parsnips in a pan with a tablespoon of vinegar and butter until they shine. For roast pork or spare ribs, add a dash to the marinade; the honey caramelizes during roasting.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it goes well with anything involving nuts: over yogurt with walnuts, in muesli, or over semolina pudding. As a drink with hot water and a slice of ginger in the winter, or cold in mineral water. Anyone wanting the mild side of Fruchtwerker with fruit should choose \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pflaume-und-essig\"\u003ePlum \u0026amp; Vinegar\u003c\/a\u003e instead.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e This vinegar tolerates heat better than the fruit varieties because its honey aroma is less volatile than fruit aroma. It is therefore suitable for glazes and marinades that go into the oven.\u003c\/p\u003e\n\n\u003cp\u003eA recipe from the Fruchtwerker kitchen: Salade à Fruits – a leafy salad with apple slices, grapes, and walnuts, served with a dressing made of one tablespoon of vinegar, three tablespoons of oil, and one teaspoon of mustard. The honey combines fruit and nut, the acidity keeps the salad fresh.\u003c\/p\u003e\n\n\u003cp\u003eFor winter: Sauté halved Brussels sprouts in a pan, deglaze with a tablespoon of vinegar, add butter until they shine. The same applies to roasted pumpkin. For dishes that require fruit – venison, duck, red cabbage – this variety is not suitable; it lacks the berry note, and the honey on its own feels too heavy.\u003c\/p\u003e\n\n\u003ch3\u003eA variety without fruit from a fruit vinegar manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker specializes in fruit vinegar – whole fruits, macerated cold in vinegar. This vinegar is the exception that shows the principle also works with honey instead of fruit: a natural ingredient in high concentration and vinegar as a base, done. Instead of sugar, the honey provides the sweetness, and because it provides it so strongly, the bottle requires 40 percent of it.\u003c\/p\u003e\n\n\u003cp\u003eThe honey from Yucatán is a bold tropical honey that holds its own against the acetic acid – a mild rapeseed honey would disappear in the vinegar. The base, as with all varieties, is spirit vinegar and wine vinegar. Processing and bottling take place in Talkau, where Fruchtwerker has been working since 2008 – ever since Matthias Hüttmann adopted farmer Emma’s raspberry recipe and turned it into a manufactory producing around 300,000 bottles a year.\u003c\/p\u003e\n\n\u003cp\u003eIn the range, this vinegar is the go-to for mustard dressings and cheese – the tasks for which fruit vinegar would be too fruity. It is the only bottle in which Fruchtwerker processes honey instead of fruit, yet it is the one that comes closest to the principle: one ingredient and a vinegar, that is all.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for the cheese platter and the winter salad\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is a winter product in a summer range. It goes well with lamb's lettuce, Brussels sprouts, cheese, and everything that comes to the table during the cold season. Anyone who has only used fruit vinegar in the summer now has a reason to use it all year round with this bottle.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits cheese lovers and anyone who prefers honey to jam. In a package with the apple vinegar, it forms the mild duo from Fruchtwerker – two bottles for people who find berries too colorful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA honey vinegar made from honey from Yucatán and vinegar from Talkau, sweetened solely by honey – for goat cheese, mustard dressing, and glazed carrots.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548104204620,"sku":"046FRW0011","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/honig-und-essig.png?v=1778854142"},{"product_id":"tunke-geschenkset","title":"Dipping Gift Set","description":"\u003ch2\u003eLang Wine Vinegar \"Tunke\" (Dip) Gift Set. Four vinegar-based dips in a set – Cherry, Apricot, Fig, Date, 175 ml each.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Tunke Gift Set\u003c\/strong\u003e is a collection of four slightly creamy vinegar-based dips from the Lang artisanal producer in the Southern Palatinate. It contains Pinot Noir \u0026amp; Cherry, Pinot Blanc \u0026amp; Apricot, Riesling \u0026amp; Fig, and Dornfelder \u0026amp; Date, 175 ml each. Each variety is sweet and tart, made with wine, vinegar, fruit, and mustard, and sweetened with grape must and fruit, with no added refined sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Tunke Gift Set by Lang Wine Vinegar\u003c\/strong\u003e brings together all four varieties of the range in the handy 175 ml size. A \"Tunke\" is a vinegar preparation that sits between a dip, a dressing, and a sauce: thicker than a vinaigrette, but fluid enough for dressing and marinating. The producer puts it this way: everything that can be dipped, gets dipped. In this set, you can open four varieties at once and put them to the test against each other.\u003c\/p\u003e\n\n\u003ch3\u003eFour varieties, four characters: from mild to spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe four dips differ in their wine and fruit, but share a basic concept of wine, wine vinegar, fruit, onion, mustard, and sea salt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePinot Blanc \u0026amp; Apricot\u003c\/strong\u003e is the mildest variety. Mild Pinot Blanc meets fruity apricot, resulting in a summery, fresh dip for light salads and Asian-inspired dishes. It goes well with light meat, poultry, and seafood. Click here for the \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-175ml\"\u003eindividual bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRiesling \u0026amp; Fig\u003c\/strong\u003e is sweet-tart and fresh. Palatinate Riesling and dried figs create a dip that pairs with cheese, bread, and grilled chicken or pork. The \u003ca href=\"\/en\/products\/tunke-riesling-feige-175ml\"\u003eindividual bottle\u003c\/a\u003e is also available separately.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePinot Noir \u0026amp; Cherry\u003c\/strong\u003e combines Pinot Noir with sour cherry juice and cherries. The producer views it as a fruity dressing and refined dip with mustard and cherry, ideal for toasted bread, soft cheese, and game pâté. Go to the \u003ca href=\"\/en\/products\/tunke-spaetburgunder-kirsche-175ml\"\u003eindividual bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDornfelder \u0026amp; Date\u003c\/strong\u003e is the spiciest of the quartet. Bold Dornfelder and sweet date make it sweet-tart and slightly oriental, a great partner for hearty salads, raw vegetables, and BBQ. The \u003ca href=\"\/en\/products\/tunke-dornfelder-und-dattel-175ml\"\u003eindividual bottle\u003c\/a\u003e is also available.\u003c\/p\u003e\n\n\u003cp\u003eBy comparison, the range can be ordered as follows: Apricot is the mildest and lightest; Fig is fresh and fruity in the middle; Cherry provides darker berry fruit; and Date offers the boldest spice. If you are looking for a variety that goes with everything, start in the middle. If you are choosing specifically for a dish, you have plenty of options with four bottles.\u003c\/p\u003e\n\n\u003ch3\u003eOne evening, four bowls: how to sample the set\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to try the set is on an evening with friends: four small bowls, accompanied by bread, raw vegetables, cheese, and a cool drink.\u003c\/p\u003e\n\n\u003cp\u003eArrange pieces of bread, veggie sticks, cubes of cheese, and strips of meat on a large board. Everyone dips into their favorite variety, and after a few rounds, the group will know which dip was the best choice. The producer suggests exactly these items as classics: bread, raw vegetables, cheese, grilled meat, or fish.\u003c\/p\u003e\n\n\u003cp\u003eAll four are also suitable for salads. Two tablespoons of the dip, one tablespoon of oil, and a splash of water make a dressing for leaf lettuce, lamb's lettuce, or raw vegetables, depending on the variety. The light Apricot pairs with cucumber and fennel, while the Date works well with beetroot and arugula.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, you can serve several varieties side-by-side: Cherry and Date with darker meat, Apricot with poultry and prawns, and Fig with pork. Only brush the meat at the end so that the fruit doesn't burn.\u003c\/p\u003e\n\n\u003cp\u003eFor a buffet, place a small spoon and a label next to each variety. Guests can dip, taste, and compare without you needing to do much preparation. Cold roasts, slices of bread, cheese bites, and vegetable sticks work well as sides. With soft cheeses like Camembert or fresh goat cheese, the dip turns a simple piece of cheese into a full course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Line up the four bottles and write down which dip tasted best with which dish. That way, you’ll know which variety to reorder in the large bottle.\u003c\/p\u003e\n\n\u003ch3\u003eWines from the Southern Palatinate, crafted by a chef\u003c\/h3\u003e\n\n\u003cp\u003eAll four dips are based on wines from a certified organic winery in the Southern Palatinate. The Lang Wine Vinegar manufactory is located in Gommersheim.\u003c\/p\u003e\n\n\u003cp\u003eIt was founded by trained chef Jens Michael Lang, who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. According to the producer, the dips are made from natural ingredients and are handcrafted.\u003c\/p\u003e\n\n\u003cp\u003eThe ingredients are clearly listed on the labels. The sweetness comes from grape must, wine concentrate, and fruit: cherry, apricot, fig, and date. Each bottle contains mustard, and the set contains sulfites from the wine.\u003c\/p\u003e\n\n\u003cp\u003eThe four dips show how broad a range made from just a few ingredients can be. A chef makes decisions based on taste, not marketing: which fruit pairs with which wine, and which vinegar carries them? The result is a series in which every variety has its own place in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for gourmets, hosts, and the indecisive\u003c\/h3\u003e\n\n\u003cp\u003eThe set is perfect if you want to gift variety without knowing the recipient's favorite flavor. Four varieties cover four different palates.\u003c\/p\u003e\n\n\u003cp\u003eThe set contains four bottles of the same size, which looks great on a gift table and fits into any gift bag. Add a baguette and a piece of cheese, and the gift is complete.\u003c\/p\u003e\n\n\u003cp\u003eIt is suitable for birthdays, Christmas, as a housewarming gift, or as a thank-you for hosts who love to cook. It is also the easiest entry point for yourself: you test all the varieties and then specifically order the large bottle of your favorite. The \u003ca href=\"\/en\/products\/tunke-dornfelder-dattel-335ml\"\u003e335 ml bottle of Dornfelder \u0026amp; Date\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/tunke-riesling-feige-335ml\"\u003eRiesling \u0026amp; Fig\u003c\/a\u003e are the pantry sizes for frequent users.\u003c\/p\u003e\n\n\u003cp\u003eThose gifting the set can accompany the varieties with small recipe ideas: Apricot for a summer salad, Fig for a cheese platter, Cherry for a game roast or pâté, and Date for a BBQ evening. This turns four bottles into a little story.\u003c\/p\u003e\n\n\u003cp\u003eFurther products from the manufacturer, such as vinaigrettes and fruit balsams, can be found on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Wine Vinegar page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable for those with a mustard allergy, as all four dips contain mustard. If you are looking for just a single variety, it is better to choose the 175 ml individual bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA set of four vinegar-based dips – for sampling at a dip-night party and as a gift for anyone who loves bringing something new to the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"4x 175 ml","offer_id":57548132352332,"sku":"046LAN-SET-TUNKE","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-geschenk-set.png?v=1778854387"},{"product_id":"blaubeer-essig","title":"Blueberry \u0026 Vinegar","description":"\u003ch2\u003eBlueberry \u0026amp; Vinegar by Fruchtwerker. Fruit vinegar from hand-picked wild blueberries – deep blue and wild.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a blueberry vinegar from Talkau in Schleswig-Holstein: 22 percent wild, hand-picked blueberries from Northern and Eastern Europe, cold-macerated in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added flavorings, no concentrates, no colorants. 250 ml, deep blue, spicy – made from wild berries rather than cultivated blueberries, and far from being a sweet syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry vinegar\u003c\/strong\u003e is Fruchtwerker's latest berry variety and its wildest. Cultivated blueberries from the supermarket are large, light, and mild – wild blueberries are small, dark inside, and taste of the forest. Fruchtwerker takes them wild, hand-picked in Northern and Eastern Europe, and macerates them cold in vinegar. The result is a bottle whose color you have to see twice and whose flavor is just as suitable for braised roasts as it is for sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eForest, spice, and a blue that comes from the berry\u003c\/h3\u003e\n\n\u003cp\u003eThe blueberry vinegar tastes first of wild blueberry – spicy, slightly tart, with a depth that cultivated berries lack. Then the acidity arrives, soft and dark, and the sweetness rounds it off. With 44 grams of sugar per 100 grams, it is one of the less sweet varieties and seems dry rather than mellow. The finish is long, with a hint of tannin from the skins.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a deep blue-violet, almost black in the glass, and a vibrant violet in a dressing. It comes solely from the berries – wild blueberries stain so intensely that a tablespoon will color an entire dressing. The aroma is reminiscent of blueberry jam with a tart edge.\u003c\/p\u003e\n\n\u003cp\u003eThose who like light, fruity vinegars will find this one too spicy and too dark. And for light-colored dishes, the color is a problem: a blueberry vinegar on mozzarella looks like an accident. It belongs with dark dishes and robust greens.\u003c\/p\u003e\n\n\u003ch3\u003eWild herb salad, sheep's milk cheese, braised roasts\u003c\/h3\u003e\n\n\u003cp\u003eIn a salad, the vinegar pairs well with sharp and bitter leaves: wild herbs with dandelion and arugula, radicchio, chicory. Pair with goat's or sheep's milk cheese, whose saltiness balances the dark berry. The dressing: one tablespoon of vinegar, three tablespoons of olive oil, salt, pepper; the sweetness is already in there. The violet color is part of the dish.\u003c\/p\u003e\n\n\u003cp\u003eIn warm cooking, it is the vinegar for beef and game. A splash in a braised roast, in the sauce for a venison ragout or beef pot roast, just before serving – the wild berry brings the fruitiness usually provided by lingonberries, and the acidity lifts the sauce. Fruchtwerker recommends exactly this: a splash of vinegar in a braised roast.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif: a dash in sparkling wine or Prosecco that turns the glass blue – Fruchtwerker calls this the blue aperitif. Use sparingly for dessert: half a teaspoon over vanilla ice cream or in a berry salad. Its darker neighbors are the tarter \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant \u0026amp; Vinegar\u003c\/a\u003e and the milder \u003ca href=\"\/en\/products\/brombeer-essig\"\u003eBlackberry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Stains heavily – wash hands, cutting boards, and textiles immediately. Store in a cool place after opening. Add to sauces only at the end so the forest aroma remains.\u003c\/p\u003e\n\n\u003cp\u003eA recipe for autumn: Prepare beef pot roast as usual, adding two tablespoons of vinegar to the sauce in the last ten minutes, along with a teaspoon of lingonberries. The sauce becomes darker, fruitier, and gains an acidity that cuts through the fat of the roast. Serve with bread dumplings and red cabbage, into which a spoonful of vinegar also belongs.\u003c\/p\u003e\n\n\u003cp\u003eFor summer: Blueberries, fresh goat cheese, and arugula on toasted bread, with a few drops of vinegar on top. This is the quickest use and one that shows how strong the color is and how restrained the acidity remains. Despite this, the variety remains unsuitable for light-colored dishes – the color always dominates.\u003c\/p\u003e\n\n\u003ch3\u003eWild berries from the East, macerated in the North\u003c\/h3\u003e\n\n\u003cp\u003eWild blueberries only come from the forest; they are picked – by hand, in the forests of Northern and Eastern Europe. Fruchtwerker strictly avoids fruit from overseas because its origin cannot be verified there. After picking, the berries are flash-frozen and then lie cold in vinegar for several days until the color and aroma have been extracted.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit remains cold during this process. Heat would accelerate the procedure but destroy the forest aromas that make the difference compared to cultivated blueberries. Only after pressing is the liquid boiled down with sugar and bottled. The fruit content is 22 percent – slightly below the average for the range, because wild blueberries are so intense.\u003c\/p\u003e\n\n\u003cp\u003eThe method dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. The vinegar is one of the younger varieties from Talkau, where Fruchtwerker now produces around 300,000 bottles a year – and it is the only one that relies on berries from the forest rather than the field.\u003c\/p\u003e\n\n\u003ch3\u003eThe darkest bottle on the shelf\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety for people who seek the wild: the taste of the forest, the color, the spice. It is not for every day, but for those dishes where a raspberry vinegar would be too tame.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits hunters, game chefs, and anyone who goes picking blueberries in the forest. In a package with redcurrant and blackberry, it is the wildest of the three – the dark trio from Fruchtwerker.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from wild blueberries, hand-picked and cold-macerated in vinegar – for the braised roast, the sheep's milk cheese, and the blue aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548138709324,"sku":"046FRW0014","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-blaubeer-essig.png?v=1788359457"},{"product_id":"balsamico-und-walnussoel-in-geschenkbox","title":"Balsamic vinegar \u0026 walnut oil in a gift box","description":"\u003ch2\u003eLang Wine Vinegar Balsamic \u0026amp; Walnut Oil in a gift box. Tasting set consisting of balsamic vinegar and organic walnut oil, 50 ml each.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Balsamic \u0026amp; Walnut Oil in a gift box\u003c\/strong\u003e is a small gift set from the Southern Palatinate. It contains two 50 ml bottles: Balsamico Südpfalz made from grape must and wine vinegar, and cold-pressed, unrefined organic walnut oil from the Wasgauer Ölmühle. Not a large supply, but a pair to try out.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Balsamic \u0026amp; Walnut Oil Set from Lang Weinessig\u003c\/strong\u003e is a gift set containing a balsamic vinegar and a nut oil in a small white box. The idea is simple: both come from the same region, both are high-quality, and together they make a dressing that requires no additional ingredients. This set is a long-standing favorite with us—for colleagues, hosts, and your own kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eSweet acidity meets nutty depth\u003c\/h3\u003e\n\n\u003cp\u003eThe two bottles are counterparts that get along well. The balsamic provides sweetness and acidity, while the walnut oil provides richness and nuttiness.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/balsamico-suedpfalz\"\u003eBalsamico Südpfalz\u003c\/a\u003e is sweet and mild with a bold spiciness and balanced acidity. Its character is fruity, complemented by woody notes from aging in oak and chestnut barrels. It consists of the ingredients a good vinegar needs: grape must and wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003eThe organic Walnut Oil Südpfalz tastes exactly as you would expect: rustic and nutty, just like fresh walnuts. It is cold-pressed and unrefined, which is a special feature in terms of taste and quality. The organic control number is DE-ÖKO-006.\u003c\/p\u003e\n\n\u003cp\u003eBoth bottles are natural products with a short list of ingredients. The producer describes the set as a combination of fruity acidity and nutty depth. If you try the oil on its own, you will taste the nut. If you try the vinegar on its own, you will taste the sweetness first, followed by the spice.\u003c\/p\u003e\n\n\u003cp\u003eTogether, they make a well-rounded dressing: the sweetness of the balsamic takes the heaviness out of the nut, and the oil takes the sharpness out of the acidity.\u003c\/p\u003e\n\n\u003cp\u003eWith 50 ml per bottle, you have enough to get to know both varieties at your leisure. Afterward, you will know if you want to reach for the larger bottles.\u003c\/p\u003e\n\n\u003ch3\u003eSalad, antipasti, and cheese platters\u003c\/h3\u003e\n\n\u003cp\u003eBalsamic and walnut oil go well with everything robust: lamb's lettuce, arugula, chicory, or radicchio; and salads with goat cheese, pear, or figs. The basic recipe is simple: one part balsamic, two to three parts walnut oil, salt, pepper, and a spoonful of water—shake well.\u003c\/p\u003e\n\n\u003cp\u003eAn example for two people: clean the lamb's lettuce, roast a handful of walnut kernels, and add pear slices. For the dressing, whisk a teaspoon of balsamic with three teaspoons of walnut oil and a pinch of salt. Nothing more is needed, as both bottles have plenty of flavor on their own.\u003c\/p\u003e\n\n\u003cp\u003eBeyond the salad bowl, there are many uses. The walnut oil can be used as a finish for antipasti, oven-roasted vegetables, and pasta with Parmesan. The balsamic seasons meat and vegetables and adds a dark note to sauces.\u003c\/p\u003e\n\n\u003cp\u003eNut and grape are a proven pair. A cheese platter with walnuts and grapes gets a drop of balsamic, a few drops of oil, and you have an appetizer ready. It also works with beetroot and feta, and an arugula salad with Parmesan is rounded off by the fine sweetness of the balsamic.\u003c\/p\u003e\n\n\u003cp\u003eEven desserts benefit. The Balsamico Südpfalz harmonizes with strawberries, and a few drops over fresh fruit or vanilla ice cream make a simple dessert. You can leave out the walnut oil for this.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the walnut oil only at the end to the finished dish. This keeps the taste of the nut at the forefront, and the oil remains exactly as it came from the bottle.\u003c\/p\u003e\n\n\u003cp\u003eThis set is not suitable for those who prepare large quantities of salad for many people. The small bottles are intended for tasting and are quickly used up.\u003c\/p\u003e\n\n\u003ch3\u003eTwo products, one region\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a producer based in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. Many of his vinegars are based on wines from an organic-certified winery in the Southern Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eLang wants to inspire people in their everyday lives with high-quality products and authentic taste. For a set like this, that means two bottles used daily because they can be put to work in one simple step.\u003c\/p\u003e\n\n\u003cp\u003eThe Balsamico Südpfalz is the Lang product in the set. It comes from the production facility, and aging in barrels gives it its character. The walnut oil comes from the Wasgauer Ölmühle, which supplies the organic spiced oils for Lang.\u003c\/p\u003e\n\n\u003cp\u003eBoth ingredients represent what the producer stands for: ingredients from the region whenever possible and minimal processing. In the case of the balsamic, there are two ingredients; for the walnut oil, there is one.\u003c\/p\u003e\n\n\u003cp\u003eThe box is small and white, making it as suitable as a small gift for dinner as it is a gift for trying out in your own kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eA gift for anyone who loves making salad\u003c\/h3\u003e\n\n\u003cp\u003eThe set is perfect for people who enjoy eating salad and choose their ingredients with care. For small kitchens, the size is ideal, as two 50 ml bottles take up almost no space.\u003c\/p\u003e\n\n\u003cp\u003eIt is also suitable for those who have never used balsamic and walnut oil together before. Instead of a large bottle that might just sit in the cupboard, you get to try two small ones that show what they are capable of.\u003c\/p\u003e\n\n\u003cp\u003eIf you cook for yourself, you can keep both bottles side-by-side in your kitchen and test different combinations over several weeks: lamb's lettuce, beetroot, goat cheese, pear, arugula.\u003c\/p\u003e\n\n\u003cp\u003eIt is small enough for a \"thank you\" gift and high-quality enough to be noticed.\u003c\/p\u003e\n\n\u003cp\u003eFor more variety, you can give the \u003ca href=\"\/en\/products\/essig-oel-geniesserset-in-geschenkbox\"\u003eVinegar \u0026amp; Oil Gourmet Set\u003c\/a\u003e as a gift. It contains four 50 ml bottles, including the organic Liese vinaigrette and organic mountain pepper oil. And if you want the balsamic for everyday use, get the 250 ml bottle. You can find more products from the producer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang-Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis set is not suitable for people with a nut allergy, as the walnut oil remains a nut product.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA balsamic and an organic walnut oil in 50 ml format – a gift set for salad, antipasti, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"2x 50ml","offer_id":57548165611852,"sku":"046LAN001","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-und-walnussoel-in-geschenkbox-freisteller-v2.png?v=1791185528"},{"product_id":"essig-oel-geniesserset-in-geschenkbox","title":"Vinegar \u0026 oil gourmet set in a gift box","description":"\u003ch2\u003eLang Weinessig Vinegar \u0026amp; Oil Gourmet Set. Gift box with two vinegars and two organic oils from the Southern Palatinate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Vinegar \u0026amp; Oil Gourmet Set\u003c\/strong\u003e is a gift set with four 50 ml bottles, totaling 200 ml. It contains Balsamico Südpfalz, Organic Vinaigrette Liese, Organic Walnut Oil Südpfalz, and Organic Mountain Pepper Oil. The oils are sourced from the Wasgau Oil Mill. Not a pantry staple, but four varieties to taste, give as a gift, and take with you.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Vinegar \u0026amp; Oil Gourmet Set from Lang Weinessig\u003c\/strong\u003e is a gift box that combines a balsamic vinegar, a vinaigrette, and two spiced oils in a small format. Four bottles, four flavors, one box: anyone dressing a salad with these can create four vinegar-oil combinations and many more dressings. The set is one of our most popular gifts.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, tart, nutty, spicy: four bottles, four characters\u003c\/h3\u003e\n\n\u003cp\u003eThe four bottles complement each other because each one does something different. Two provide acidity, two provide fat and aroma.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/balsamico-suedpfalz\"\u003eBalsamico Südpfalz\u003c\/a\u003e is the dark, sweet, and lovely part. It consists of reduced grape must and wine vinegar, features wood notes from oak and chestnut barrels, and has a balanced acidity. The \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese\u003c\/a\u003e is lighter and fresher: white wine vinegar, Riesling wine, a little sugar, sea salt, and grape must, all in organic quality and aged for over twelve months in oak barrels.\u003c\/p\u003e\n\n\u003cp\u003eThe Organic Walnut Oil Südpfalz is cold-pressed and unrefined. Its taste is rustic and nutty, just like you know from freshly cracked walnuts. The Organic Mountain Pepper Oil consists of rapeseed oil and mountain pepper and is the exotic note in the set. Both oils come from controlled organic cultivation.\u003c\/p\u003e\n\n\u003cp\u003eAll four are ingredients for quick cooking. The balsamic is sweet and spicy, the Liese is tart and fresh, the walnut oil is nutty, and the mountain pepper oil is savory. Anyone who lines them up will quickly understand why vinegar and oil are more than just two ingredients for a salad dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe order in which you taste them makes a difference. Start with Liese and walnut oil, then follow with the balsamic, and finally the mountain pepper oil. This ensures the delicate vinaigrette isn't overshadowed by the stronger varieties.\u003c\/p\u003e\n\n\u003ch3\u003eOn salads, antipasti, and in the camper van\u003c\/h3\u003e\n\n\u003cp\u003eThe set is made for everything that benefits from good vinegar and oil notes. The classic is lettuce: one tablespoon of vinegar, two tablespoons of oil, salt. With four bottles, you can change the combination every day.\u003c\/p\u003e\n\n\u003cp\u003eLamb's lettuce with balsamic and walnut oil tastes nutty and sweet. Arugula with mountain pepper oil gets a savory, exotic note. Pour Vinaigrette Liese over tomatoes with mozzarella, and for those who like roasted vegetables, drizzle some walnut oil over them as soon as they come out of the oven.\u003c\/p\u003e\n\n\u003cp\u003eWarm dishes benefit too. A few drops of balsamic go well over sautéed vegetables, walnut oil on pasta, and mountain pepper oil over antipasti. Every bottle has its use. With 50 ml per variety, you can try them all before one runs out.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottles are practical for anyone with limited space. Take the set with you on vacation, in a camper van, or to a holiday apartment. Delicious salads are whipped up in no time, and you have vinegar, vinaigrette, and two oils with you without packing entire full-sized bottles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Make a vinaigrette of your choice from two bottles. One teaspoon of balsamic, two teaspoons of walnut oil, and a pinch of salt are enough for a portion of lamb's lettuce. The result tastes like much more effort was put into it than actually was.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable for households that prepare large amounts of salad or dressing daily. At 50 ml per bottle, the box is intended for discovery, not as a supply.\u003c\/p\u003e\n\n\u003ch3\u003eA star-rated chef and a winery in the Southern Palatinate\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a manufactory in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned and worked in star-rated kitchens. He knows what matters: high quality of natural ingredients, versatile, slightly tart products, and flavor. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for the vinegar preparations are wines from an organic-certified winery in the Southern Palatinate. The two organic oils in the set come from the Wasgau Oil Mill, also in the Southern Palatinate. This means all four bottles originate from the same region.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory specializes in tart seasoning; Jens Lang develops the recipes with a trained palate. The set therefore features two results of this work alongside two oils that pair perfectly with them.\u003c\/p\u003e\n\n\u003cp\u003eVinaigrette Liese is a good example of the manufactory's dedication, as it is aged for over twelve months in oak barrels. The Balsamico Südpfalz is stored in oak and chestnut barrels. Both varieties are also available individually in larger bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe set is free from artificial additives; as the manufactory describes it: simply nature in a bottle. The organic control number of the oils is DE-Öko-006.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for people who love to cook\u003c\/h3\u003e\n\n\u003cp\u003eThe gourmet set is perfect for people who enjoy cooking and value quality and regionality. It is suitable for hosts, colleagues, and as a small thank-you. The box is already packaged as a gift and shows at a glance what it's all about: good ingredients for the table.\u003c\/p\u003e\n\n\u003cp\u003eIf you only want to gift two varieties first, opt for the \u003ca href=\"\/en\/products\/balsamico-und-walnussoel-in-geschenkbox\"\u003egift box with balsamic and walnut oil\u003c\/a\u003e. It contains two 50 ml bottles. For fans of the vinaigrettes, there is the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e with four 180 ml bottles. You can find all the manufactory's varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor a multi-course menu, you can spread them across the evening: vinaigrette for the appetizer, balsamic for the main course, a drop of walnut oil for the cheese. This turns four small bottles into a program, and everyone at the table will taste the difference.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable for those looking for a single, large bottle for everyday use. For that, it is worth looking at the individual bottles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA gourmet set with balsamic, vinaigrette, and two organic oils – four bottles for salads, antipasti, and holidays.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"200 ml","offer_id":57548165906764,"sku":"046LAN022","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/essig-oel-geniesserset-in-geschenkbox-freisteller.png?v=1790867857"},{"product_id":"pflaume-und-essig","title":"Plum \u0026 Vinegar","description":"\u003ch2\u003ePlum \u0026amp; Vinegar by Fruchtwerker. Plum vinegar with plums from the apple farmer next door – just three percent acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlum \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a plum vinegar from Talkau in Schleswig-Holstein: 20 percent regional plums, macerated cold in brandy and wine vinegar, and sweetened with sugar. No added flavoring, no concentrate, no coloring. 250 ml, mild with three percent acidity – a soft fruit vinegar, distinctly different from plum jam or balsamic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlum vinegar\u003c\/strong\u003e is the variety that came into being thanks to a phone call. The recipe had long been sitting ready in a drawer at Fruchtwerker, but it lacked the regional fruit. Then the apple farmer, who had been supplying Boskop apples for years, called to mention an unusually good plum harvest – until then, no one in Talkau knew he also grew plums. The harvest was just around the corner, the recipe was ready, and since then, there has been Plum \u0026amp; Vinegar: the latest variety in the range and one of the mellowest.\u003c\/p\u003e\n\n\u003ch3\u003ePlum cake without the dough, with an acidity that is barely noticeable\u003c\/h3\u003e\n\n\u003cp\u003eThe plum vinegar tastes like ripe plum – sweet, soft, with that slightly tart note from the skin familiar from plum cake. As with all Fruchtwerker varieties, the acidity is at three percent, but it recedes so far behind the plum that the vinegar acts almost like a fruit syrup with a kick. The sweetness rounds it off and remains in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a dark red with a violet shimmer, like plum juice, clear in the glass. The aroma is reminiscent of plum jam with a tart edge. The finish is medium-long and gentle. With 52 grams of sugar per 100 grams, it is sweet, but because of the tartness of the fruit, it seems less sugary than the number suggests.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a vinegar with noticeable acidity will find the plum vinegar too mild – it is a vinegar for rounding off rather than sharpening. And anyone who avoids plums will hardly warm up to this vinegar: it tastes so clearly of fruit that it is anything but neutral.\u003c\/p\u003e\n\n\u003ch3\u003eRed cabbage, roast pork, goat cheese, and plum compote\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar belongs in the autumn kitchen. A splash in the red cabbage while cooking, instead of apple vinegar and sugar, and the cabbage gains fruitiness and color. In the gravy for roast pork, duck, or goose, added just before serving – the plum pairs with fatty dishes like almost no other fruit. For blood sausage or leberkäse from the pan, a few drops directly on the meat.\u003c\/p\u003e\n\n\u003cp\u003eIn salads, it pairs well with hearty greens and cheese: lamb's lettuce with goat cheese and walnuts, beetroot with feta, or a red cabbage salad with apples. The dressing: one tablespoon of vinegar, three tablespoons of walnut oil, salt, pepper. Because the vinegar is so mild, it can handle a little more – two tablespoons work without any problems.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert: over plum compote, in rice pudding, over vanilla ice cream with toasted almonds. As a drink, a splash in mineral water or sparkling wine. Its siblings from the same fruit farmer are \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e – anyone who has both has an orchard on their shelf – and for the berry side, \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBased on experience:\u003c\/strong\u003e This vinegar handles more heat than the berry varieties because the plum aroma is more stable. A splash in red cabbage can be cooked along with it. It is the best variety in the range for pork marinades.\u003c\/p\u003e\n\n\u003cp\u003eA recipe for autumn: red cabbage with this vinegar. Finely shred the red cabbage, sauté with an onion in butter, add two tablespoons of vinegar, half a cup of apple juice, bay leaf, clove, and simmer for an hour. The plum replaces the apple one would otherwise slice in, and the acidity replaces the vinegar – both from one bottle.\u003c\/p\u003e\n\n\u003cp\u003eFor the grill: marinate pork belly or neck in vinegar, soy sauce, and ginger, then grill slowly. The combination of plum and soy is the Asian side of this variety, and it works surprisingly well. However, this bottle is not suitable for fish and light dishes – the plum is too heavy for that.\u003c\/p\u003e\n\n\u003ch3\u003eOne fruit farmer, two fruits, one manufactory in Talkau\u003c\/h3\u003e\n\n\u003cp\u003eThe plums come from the same fruit farmer who has been supplying Fruchtwerker with Boskop apples for years – in the immediate vicinity of the manufactory. They are harvested when fully ripe, flash-frozen, and then sit cold in vinegar for several days until the color and aroma have transferred. The fruit remains cold during this process; only after pressing is the liquid boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content is 20 percent, slightly below the range average – plums are so aromatic that more fruit would make the vinegar heavy. The label says three percent acidity – \"Particularly mild\" – as with all varieties from Talkau; the plum makes it the softest one. It is the variety for people who have previously avoided fruit vinegar because of the acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe method comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau, and this vinegar is the youngest variety – born from a phone call, a good harvest, and a recipe that was just waiting for the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for autumn and for beginners\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety with which you can convince people who do not like vinegar. Low acidity, lots of fruit, mild sweetness – in red cabbage, no one will notice that there is vinegar in it, only that it tastes better than usual.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits anyone who bakes plum cake in autumn, roasts goose, or makes their own red cabbage. Paired with apple vinegar, it is the regional duo from Fruchtwerker: two fruits from the same farm, just a few kilometers from Talkau.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from plums from the neighboring farm, cold-macerated – for red cabbage, roasts, and the compote afterward.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548192350540,"sku":"046FRW0009","price":8.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/johannisbeer-essig-mit-agaven-dicksaft-3.png?v=1778854845"},{"product_id":"bio-weissweinessig-500ml","title":"Organic white wine vinegar 500ml","description":"\u003ch2\u003eezzich Organic White Wine Vinegar 500 ml. Organic wine vinegar made from Bacchus white wine – 6% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic White Wine Vinegar 500 ml\u003c\/strong\u003e is a fermentation vinegar made from organic white wine of the Bacchus grape variety, produced by the ezzich vinegar manufactory in Großhaslach in the district of Ansbach, Middle Franconia. The ingredient list mentions only white wine; the acidity level is 6%. No added sugar, no concentrate, no added flavoring – a light wine vinegar in a 500 ml bottle for everyday cooking.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic White Wine Vinegar from ezzich\u003c\/strong\u003e is a wine vinegar in the original sense: vinegar made solely from wine. Acetic acid bacteria require alcohol and plenty of oxygen; they then gradually convert the wine's alcohol into acetic acid. The taste of the final vinegar is determined by the wine. In this case, it is an organic white wine from the Bacchus grape, sourced from the Hofmann winery in Ergersheim in Middle Franconia. Bacchus is a Franconian grape variety with plenty of fruit and fragrance.\u003c\/p\u003e\n\n\n\u003ch3\u003eFresh and clear, with the fruitiness of Bacchus\u003c\/h3\u003e\n\n\n\u003cp\u003eThe white wine vinegar smells fresh and slightly like grapes. On the palate, the acidity hits first, clear and clean, followed by the delicate fruit note of the Bacchus. Roberto Rotella describes his vinegars as mild, by which he means: acidic, but not harsh on the throat. The 6% acidity is noticeable yet remains smooth. The finish is short and fresh.\u003c\/p\u003e\n\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-rotweinessig-500ml\"\u003ered wine vinegar\u003c\/a\u003e from the same producer, it is lighter and brighter, with fewer tannins. Compared to apple cider vinegar, it seems drier because the sweetness of the fruit is absent. This makes it the ideal vinegar for anything that should remain light and bright: leaf salads, fish, poultry, and vegetables.\u003c\/p\u003e\n\n\n\u003ch3\u003ePotato salad, grilled marinade, and light sauces\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer recommends this white wine vinegar for summer salads, potato salad, and as a marinade for grilled foods. A potato salad with tomatoes, cucumbers, and herbs works like this: pour a mixture of broth, vinegar, salt, pepper, and mustard over the warm potatoes. After half an hour, the acidity will have been absorbed; then add oil, diced tomatoes, cucumber, and chopped herbs. You can prepare cucumber salad with dill or a leaf salad with a vinaigrette of one part vinegar to three parts oil in the same way.\u003c\/p\u003e\n\n\n\u003cp\u003eFor grilling, mix the vinegar with olive oil, garlic, lemon zest, and thyme. Let chicken breast or turkey schnitzel marinate in this for a few hours before putting them on the grill. For fish and shrimp, half an hour is enough. In the warm kitchen, a splash belongs in cream sauces for fish and in hollandaise for asparagus.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a tablespoon of white wine vinegar to the cooking water when poaching eggs. The egg white will contract faster, and the egg will hold its shape beautifully.\u003c\/p\u003e\n\n\n\u003ch3\u003eMade from organic wine from the Hofmann winery, fermented in Großhaslach\u003c\/h3\u003e\n\n\n\u003cp\u003eThe wine for this vinegar comes from the organic winery Hofmann in Ergersheim in Middle Franconia. Roberto Rotella turns it into vinegar in Großhaslach near Petersaurach. He is a trained restaurant specialist and came up with the idea of making organic vinegar in Franconia in 2016 after attending a vinegar seminar in Austria. In October 2021, the ezzich vinegar manufactory started with eight varieties; today there are over 20. Daniela Rotella handles distribution and final quality control. The name \"ezzich\" is the Middle High German form of the word \"Essig\" (vinegar), and the manufactory's slogan is \"Franconian. Sour. Good.\"\u003c\/p\u003e\n\n\n\u003cp\u003eIt is fermented using the submerged fermentation method. The acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen; spray and rest phases alternate, and the \"mother of vinegar\" forms on its own. The vinegar is not heated afterwards. It remains active, which is why a new mother of vinegar may form in the bottle. This is a quality feature: simply strain it off or pour it through a tea strainer. It is bottled by hand in small batches, which is why the color may vary slightly. Stored in a cool, dark place, the vinegar will keep for a very long time.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor everyday cooking\u003c\/h3\u003e\n\n\n\u003cp\u003eThis white wine vinegar is for everyone who cooks regularly and wants a light vinegar on hand. The 500 ml bottle is the everyday kitchen bottle. Those who want to try the variety first or give it as a gift can choose the smaller \u003ca href=\"\/en\/products\/bio-weissweinessig-250ml\"\u003eOrganic White Wine Vinegar 250 ml\u003c\/a\u003e bottle. For raw vegetables and red cabbage, the \u003ca href=\"\/en\/products\/bio-apfelweinessig-500ml\"\u003eOrganic Apple Cider Vinegar\u003c\/a\u003e is a better fit. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is not suitable for desserts or for drizzling over cheese. And those expecting a sweet balsamic vinegar should opt for the Red Wine Balsamic from the same producer.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA bright organic wine vinegar from Franconian Bacchus – for potato salad, grilled marinades, and every sauce that needs a touch of freshness.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"500 ml","offer_id":57548203196748,"sku":"046EZZ0001","price":11.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-weissweinessig-500ml-woo-eigen.png?v=1790954750"},{"product_id":"bio-weissweinessig-250ml","title":"Organic white wine vinegar 250ml","description":"\u003ch2\u003eezzich Organic White Wine Vinegar 250 ml. Light organic wine vinegar made from Franconian Bacchus – 6% acidity, in a small bottle to get to know.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic White Wine Vinegar 250 ml\u003c\/strong\u003e is a wine vinegar made from organic Bacchus white wine, fermented by the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia. White wine is the only ingredient, and the acidity level is 6%. No sugar, no concentrate, no added flavoring – 250 ml of light vinegar for fish, vegetables, and salad, for tasting or as a small gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic white wine vinegar from ezzich\u003c\/strong\u003e stands out from what is sold as vinegar in the supermarket just by looking at its ingredient list. You will usually find spirit vinegar on the shelves there, which is made from pure alcohol and lacks any distinctive flavor of its own. A wine vinegar, on the other hand, is fermented from wine, and the wine gives it its scent and character. Roberto Rotella uses an organic white wine from the Bacchus grape for this purpose, which is grown at the Winzerhof Hofmann in Ergersheim, in the same region as the manufactory. So, what ends up in the bottle is Franconian wine in its acidic form. It is light, fresh, and carries a subtle fruity note that a neutral vinegar would never provide.\u003c\/p\u003e\n\n\u003ch3\u003eLight, fruity, and clean in acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe white wine vinegar has a fresh aroma with a hint of green grape. On the palate, the acidity is clear and direct, yet feels rounded rather than biting. The manufacturer calls it mild: sour without scratching the throat. Behind that is the fruit of the Bacchus, delicate and dry, and the finish remains short and fresh.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-apfelweinessig-250ml\"\u003eorganic apple cider vinegar\u003c\/a\u003e from the same house, it is leaner and drier; compared to the red wine vinegar, it is lighter and paler. Those expecting a soft, sweetish vinegar will find it edgy. Precisely this clarity is what light cuisine needs.\u003c\/p\u003e\n\n\u003ch3\u003eFish, seafood, and summer vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the white wine vinegar for all salads and for marinating poultry, fish, and seafood. For shrimp, mix two tablespoons of vinegar with olive oil, garlic, chili, and parsley. Let the shrimp marinate in it for twenty minutes, then sear them briefly in the pan. A trout from the oven gets a splash of vinegar in its abdominal cavity before cooking, along with lemon slices and dill.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to vegetables, this is the vinegar for fennel, asparagus, cucumber, and white cabbage. A coleslaw turns out best if you knead the finely shredded cabbage with salt and then dress it with vinegar, oil, caraway, and a pinch of sugar. You can whip up a mustard-dill sauce for salmon using mustard, honey, vinegar, and oil. And a picnic salad made of pasta, tomatoes, mozzarella, and basil stays fresh when the vinaigrette is made with this vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Flavor the melted butter for your asparagus with a teaspoon of white wine vinegar. The acidity removes the heaviness from the butter and highlights the asparagus flavor.\u003c\/p\u003e\n\n\u003ch3\u003eVinegar from Middle Franconia, naturally fermented and active\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is produced in Großhaslach near Petersaurach, a village in the Ansbach district. Daniela and Roberto Rotella have been running the ezzich vinegar manufactory there since October 2021. The idea was born in 2016 at a vinegar seminar in Austria; today, the manufactory has over 20 varieties in its range. Roberto makes the vinegar, while Daniela handles sales and quality control. The white wine comes from the organic Winzerhof Hofmann in Ergersheim, also in Middle Franconia, which is why the slogan \"Franconian. Sour. Good.\" fits literally.\u003c\/p\u003e\n\n\u003cp\u003eThe wine is fermented using the generator method. Vinegar bacteria sit on a carrier material in reactors with plenty of oxygen, alternating between spraying and resting phases. The \"mother of vinegar\" forms naturally during this process. The finished vinegar is not pasteurized and remains active. Therefore, a mother of vinegar can re-form in the bottle; this is a sign of a living vinegar. You can simply pour the vinegar off or strain it through a tea sieve. It is bottled and labeled by hand in small batches; stored in a cool, dark place, the vinegar keeps practically indefinitely.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting and gifting\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the perfect size to get to know ezzich vinegars. It is also suitable if you only need light vinegar occasionally. As a small gift, it fits into any bag and looks great alongside a bottle of good oil. Those who use it daily after the first bottle can switch to the kitchen-sized \u003ca href=\"\/en\/products\/bio-weissweinessig-500ml\"\u003eOrganic White Wine Vinegar 500 ml\u003c\/a\u003e. All varieties from Großhaslach can be found on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for red cabbage, lentil soup, or dark braised dishes, which require the tannins of a red wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Franconian organic white wine vinegar in a small bottle – for shrimp, asparagus, and coleslaw, for tasting, or as a small gift.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548204966220,"sku":"046EZZ0002","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-weissweinessig-250ml-woo-eigen.png?v=1790954756"},{"product_id":"bio-rotweinessig-500ml","title":"Organic red wine vinegar 500ml","description":"\u003ch2\u003eezzich Organic Red Wine Vinegar 500 ml. Organic wine vinegar made from Dornfelder red wine – 6% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Red Wine Vinegar 500 ml\u003c\/strong\u003e is a fermented vinegar made from organic red wine of the Dornfelder grape variety, fermented by the ezzich vinegar manufactory in Großhaslach in the Ansbach district of Middle Franconia. Red wine is the only ingredient; the acidity level is 6%. No added sugar, no concentrate, no added flavor – a robust wine vinegar in a 500 ml bottle for tomatoes, legumes, and red cabbage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Red Wine Vinegar from ezzich\u003c\/strong\u003e starts as Dornfelder from the organic winery Hofmann in Ergersheim, Middle Franconia. Dornfelder is a dark, robust grape variety with plenty of color and tannins, and the vinegar retains both. In the manufactory, acetic acid bacteria convert the wine's alcohol into acetic acid using plenty of oxygen. The producer markets it under the motto \"In vino veritas\" and calls it a reliable partner in the kitchen. This is fitting: it is the vinegar for everything that can handle some punch, from tomato salad to red cabbage.\u003c\/p\u003e\n\n\u003ch3\u003eRobust, fruity, and with the depth of the Dornfelder\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine vinegar smells of dark berries and wine, accompanied by the fresh sharpness of the acidity. On the palate, it is fuller than white wine vinegar, with perceptible tannins and a fruity note reminiscent of blackberries. The 6% acidity is strong but remains well-rounded. The finish is longer than that of a light vinegar, with a slightly tart note.\u003c\/p\u003e\n\n\u003cp\u003eThis is its strength: it holds its own even alongside bold ingredients. Where a \u003ca href=\"\/en\/products\/bio-weissweinessig-500ml\"\u003ewhite wine vinegar\u003c\/a\u003e might get lost in a tomato salad, this one makes a statement. Those looking for a lighter vinegar for leaf salads or fish should reach for the light variety instead.\u003c\/p\u003e\n\n\u003ch3\u003eTomato salad, lentil soup, and red cabbage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends this red wine vinegar for tomato with mozzarella, tomato salad, and for seasoning red cabbage, lentil soup, and vegetable soups. A tomato salad needs little more than ripe tomatoes, red onions, salt, pepper, olive oil, and a tablespoon of this vinegar. For a Caprese plate, use it instead of a balsamic vinegar: a few drops over the tomato, mozzarella, and basil.\u003c\/p\u003e\n\n\u003cp\u003eIn lentil soup, add the vinegar only at the end, preferably right at the table. The acidity elevates the earthy lentils and gives the soup a clearer flavor profile. For red cabbage, on the other hand, the vinegar should be added right at the beginning, together with apple, onion, and bay leaf. For a sauerbraten, prepare a marinade of vinegar, water, onions, juniper, and bay leaf, in which the beef sits in the refrigerator for several days. A bean salad with bacon also comes alive with this vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the vinegar to the raw strips of red cabbage and knead it in. The acidity keeps the color bright red; without vinegar, the cabbage turns bluish and dull when cooked.\u003c\/p\u003e\n\n\u003ch3\u003eDornfelder from the winery Hofmann, fermented in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine for this vinegar grows at the organic winery Hofmann in Ergersheim in Middle Franconia. The vinegar is made from it by Roberto Rotella in Großhaslach near Petersaurach, Ansbach district. A trained restaurant specialist, he attended a vinegar seminar in Austria in 2016 and launched the ezzich vinegar manufactory in October 2021. Back then, there were eight varieties; today, there are over 20. Daniela Rotella handles sales and quality control. \"Franconian. Sour. Good.\" is the claim, and the name is the Middle High German spelling of \"Essig\" (vinegar).\u003c\/p\u003e\n\n\u003cp\u003eIt is fermented using the surface method. The vinegar bacteria sit on a carrier material in reactors with plenty of oxygen; spraying and resting phases alternate, and the vinegar mother forms on its own. After fermentation, the vinegar is not heated and remains active. If a vinegar mother forms in the bottle, it is a sign of quality; simply pour off the vinegar or strain it through a tea strainer. It is bottled and labeled by hand in small batches, so the color may vary slightly. Store the bottle in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyday cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for anyone who cooks regularly and needs a robust vinegar for tomatoes, legumes, and cabbage. The 500 ml bottle is the kitchen staple for every day; it stands next to the oil and will be empty sooner than you think. For tasting or as a gift, the variety is also available as \u003ca href=\"\/en\/products\/bio-rotweinessig-250ml\"\u003eOrganic Red Wine Vinegar 250 ml\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/bio-rotwein-balsam-250ml\"\u003eOrganic Red Wine Balsamic\u003c\/a\u003e is milder and sweeter. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for light sauces and fish, as its color and tannins would be too prominent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA robust organic red wine vinegar made from Franconian Dornfelder – for tomato salad, lentil soup, and Sunday red cabbage.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"500 ml","offer_id":57548205228364,"sku":"046EZZ0003","price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rotweinessig-500ml-woo-eigen.png?v=1790954763"},{"product_id":"bio-rotweinessig-250ml","title":"Organic Red Wine Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Red Wine Vinegar 250 ml. Robust organic wine vinegar made from Franconian Dornfelder grapes – 6% acidity, in a small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Red Wine Vinegar 250 ml\u003c\/strong\u003e is a naturally fermented wine vinegar made from organic Dornfelder red wine, produced by the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia. The ingredients list contains only red wine; the acidity is 6%. No sugar, no concentrate, no added flavoring – 250 ml of dark vinegar for vinaigrettes, pan sauces, and braised dishes, for tasting, or as a small gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Red Wine Vinegar from ezzich\u003c\/strong\u003e is an \"active\" vinegar, and the producer means that literally. The vinegar is not heated after fermentation, so the acetic acid bacteria remain alive in the bottle. For this reason, a \"mother of vinegar\" may form over time – a gelatinous layer that the producer considers a hallmark of quality. You can simply pour off the vinegar or strain it through a tea sieve. It is based on organic Dornfelder from the Winzerhof Hofmann in Ergersheim, a dark, robust grape variety from Middle Franconia. Its tannins and color are transferred into the vinegar: deep, fruity, and acidic enough to stand up to tomato, onion, and meat.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit, tannins, and a long finish of acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine vinegar smells of red wine and dark berries; the acidity rises freshly into the nose. On the palate, it is full-bodied and tart; the 6% acidity is strong but remains rounded. Underlying this is the fruit of the Dornfelder, reminiscent of blackberry, and the finish is long and slightly astringent from the tannins.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-weissweinessig-250ml\"\u003eOrganic White Wine Vinegar\u003c\/a\u003e from the same producer, it is darker, heavier, and spicier. Those looking for a light vinegar for leaf salads and fish will find it too robust. For anything involving tomato, legumes, or meat, it is exactly right.\u003c\/p\u003e\n\n\u003ch3\u003eVinaigrettes, pan sauces, and beetroot\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends the red wine vinegar for tomato with mozzarella, tomato salad, and for seasoning red cabbage, lentil soup, and vegetable soups. Furthermore, it is the perfect vinegar for a robust vinaigrette: one tablespoon of vinegar, one teaspoon of mustard, three tablespoons of oil, salt, pepper, and diced shallot. Use it to dress beetroot salad or a lentil salad with feta.\u003c\/p\u003e\n\n\u003cp\u003eAfter searing steak or lamb chops, deglaze the pan with a splash of vinegar and scrape up the browned bits. Add a knob of butter, bring to a quick boil, and you have a ready-made pan sauce. For onion jam, slowly braise red onions in butter, add sugar and a generous splash of vinegar, and let it reduce. It goes well with cheese, burgers, and bratwurst. And in gazpacho, a tablespoon of vinegar ensures that the tomato, cucumber, and bell pepper taste fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut red onions into fine rings and soak them for an hour in red wine vinegar with a pinch of salt. They will become mild, bright pink, and pair perfectly with cheese sandwiches, bowls, and grilled meat.\u003c\/p\u003e\n\n\u003ch3\u003eA wine vinegar from Großhaslach, handmade\u003c\/h3\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is located in Großhaslach, a district of Petersaurach in the Ansbach area. Daniela and Roberto Rotella started it in October 2021 after Roberto had the idea at a vinegar seminar in Austria in 2016. He is a trained restaurant professional and makes the vinegar; Daniela handles distribution and final quality control. The original eight varieties have grown to over 20. The name is the Middle High German spelling of \"Essig\" (vinegar), and their slogan \"Fränkisch. Sauer. Gut.\" (Franconian. Sour. Good.) is doubly true for this vinegar: the Dornfelder also grows in Middle Franconia at the organic Winzerhof Hofmann in Ergersheim.\u003c\/p\u003e\n\n\u003cp\u003eFermentation is carried out using the trickle method. The acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen; spraying and rest phases alternate, and the mother of vinegar forms naturally. Bottling and labeling are done by hand in small batches, which is why the color may vary slightly from batch to batch. Store the bottle in a cool, dark place, and the vinegar will keep almost indefinitely.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting and gifting\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is just right if you want to get to know this vinegar from Franconia or only use dark vinegar occasionally. As a small gift, it looks great paired with a bottle of olive oil. Those who use it daily should reach for the kitchen-sized \u003ca href=\"\/en\/products\/bio-rotweinessig-500ml\"\u003eOrganic Red Wine Vinegar 500 ml\u003c\/a\u003e. If you prefer something milder and sweeter, try the \u003ca href=\"\/en\/products\/bio-rotwein-balsam-250ml\"\u003eOrganic Red Wine Balsam\u003c\/a\u003e from the same maker. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory brand page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for light-colored sauces, asparagus, or fish, as its color and tannins would be too prominent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA robust organic red wine vinegar made from Franconian Dornfelder in a small bottle – for vinaigrettes, pan sauces, and pickled red onions.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205293900,"sku":"046EZZ0004","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rotweinessig-250ml-woo-eigen.png?v=1790954771"},{"product_id":"bio-apfelweinessig-500ml","title":"Organic Apple Cider Vinegar 500ml","description":"\u003ch2\u003eezzich Organic Apple Cider Vinegar 500 ml. Organic fruit vinegar made from regional apple wine – at least 5% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Apple Cider Vinegar 500 ml\u003c\/strong\u003e is a fermented vinegar made from organic apple wine and organic apple juice, fermented by the ezzich vinegar manufactory in Großhaslach in the district of Ansbach, Middle Franconia. The apple wine comes from regional organic farming, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavoring – a mild apple vinegar in a 500 ml bottle for raw vegetable dishes, red cabbage, and marinades.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic apple cider vinegar from ezzich\u003c\/strong\u003e is classified as a fruit vinegar at the manufactory, which says a lot about its production. With an \"Ansatzessig\" (infused vinegar), finished vinegar is subsequently infused with fruits or spices. With a fruit vinegar from ezzich, however, the fruit is present from the very beginning. Apple wine and apple juice go into the fermentation process together, and the vinegar bacteria convert the alcohol into acetic acid. Color and taste come solely from the apple. The manufacturer calls it, in short, organic apple vinegar and describes it as an all-rounder that is sweet-to-savory, fruity, mildly acidic, and refreshing. The apple wine grows in the region, and the vinegar is produced in Großhaslach. The result is a vinegar that fits almost everywhere in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, mild, and refreshing, with the apple in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe apple cider vinegar smells of ripe apples and fresh acidity. On the palate, the fruit comes first, followed by a soft, rounded acidity that is noticeable at at least 5%, but remains mild. The apple remains in the background, giving the vinegar body without making it sweet, as no sugar is added. The finish is fresh and clean.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-weissweinessig-500ml\"\u003eorganic white wine vinegar\u003c\/a\u003e from the same producer, it is softer and fruitier; compared to the red wine vinegar, it is significantly lighter and brighter. Of the three vinegars made from white wine, red wine, and apple wine, it is the softest and therefore the one with which beginners should start. Anyone expecting a thick, sweet apple balsam will find it clear and dry. This is intentional: it is a vinegar for cooking, dressing, and marinating, and its acidity is meant to work.\u003c\/p\u003e\n\n\u003ch3\u003eRaw vegetables, apple red cabbage, and apple vinegar-mustard dressing\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the apple cider vinegar for marinating, for apple red cabbage, for an apple vinegar-mustard dressing, and especially for all raw vegetable salads. It really shows what it can do with raw vegetables. For a carrot salad, finely grate carrots, stir in vinegar, oil, salt, a little honey, and freshly chopped parsley, and let everything marinate for ten minutes. A coleslaw works well with finely shredded white cabbage that you knead with salt and then dress with vinegar, oil, and caraway seeds. Celery salad with apple and walnut, cucumber salad with dill, and beetroot salad with horseradish also thrive on this vinegar.\u003c\/p\u003e\n\n\u003cp\u003eFor apple red cabbage, add the vinegar to the cabbage right at the beginning. Cut the red cabbage into fine strips, knead with vinegar, salt, and a little sugar, then braise slowly with onion, apple pieces, bay leaf, and clove. The acidity keeps the color bright and brings out the apple flavor in the cabbage. For soups, use it for seasoning: a tablespoon in pumpkin soup, potato soup, or lentil soup, always added at the end. The acidity clarifies the taste and lightens the heaviness of hearty soups.\u003c\/p\u003e\n\n\u003cp\u003eFor marinating, mix the vinegar with oil, mustard, garlic, and herbs. Let pork neck for the grill, chicken legs for the oven, or ribs soak in it overnight. Half an hour is enough for fish. A trout can also be cooked in a broth of water, vinegar, onion, bay leaf, and peppercorns—this is how you make \"trout blue.\" And as a drink, the manufacturer itself recommends a splash of apple cider vinegar in mineral water. With ice and an apple slice, it’s a refreshing treat on hot days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The manufacturer recommends an apple vinegar-mustard dressing. Mix it from one tablespoon of vinegar, one teaspoon each of medium-hot mustard and honey, three tablespoons of rapeseed oil, salt, and pepper. It goes well with lamb's lettuce, potato salad, and roast chicken.\u003c\/p\u003e\n\n\u003ch3\u003eApple wine from the region, fermented in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eThe apple wine comes from regional organic farming. The vinegar is produced in Großhaslach near Petersaurach in the district of Ansbach. Daniela and Roberto Rotella have been running the ezzich vinegar manufactory there since October 2021. Roberto is a trained restaurant specialist and makes the vinegar. The idea came to him in 2016 at a vinegar seminar in Austria after he had spent a long time looking for good vinegar. Daniela handles sales and final quality control. The two started with eight varieties; today there are over 20, all organic. The name is the Middle High German spelling of \"Essig\" (vinegar), and the slogan is \"Franconian. Sour. Good.\"\u003c\/p\u003e\n\n\u003cp\u003eFermentation is carried out using the \"Fessel\" (trickle) method. The vinegar bacteria sit on a carrier material in reactors with plenty of oxygen. Spray phases and rest phases alternate, and the \"mother of vinegar\" forms naturally. With this variety, the apple juice is already included in the fermentation process, which is why the vinegar carries the fruit within it rather than just on top. After fermentation, the vinegar is not heated and remains active. Therefore, a mother of vinegar can re-form in the bottle, which the manufacturer considers a mark of quality. You can simply pour the vinegar off or strain it through a tea strainer. Bottling and labeling are done by hand in small batches, and because apples are a natural product, the color may vary slightly from batch to batch. Store the bottle in a cool, dark place, and the vinegar will last practically indefinitely.\u003c\/p\u003e\n\n\u003ch3\u003eThe kitchen bottle for every day\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for anyone who cooks daily. It fits equally well in salads, soups, cabbage, and marinades. The 500 ml bottle is the everyday kitchen bottle, large enough for family cooking and for autumn, when red cabbage and pumpkin soup are on the table. For those new to ezzich vinegars, it is the perfect first bottle because it is mild and fits almost anywhere. If you want to try it out first or give the variety as a gift, take the small \u003ca href=\"\/en\/products\/bio-apfelweinessig-250ml\"\u003eOrganic Apple Cider Vinegar 250 ml\u003c\/a\u003e bottle. If you are looking for more fruit in your vinegar, try the \u003ca href=\"\/en\/products\/bio-himbeeressig-250ml\"\u003eOrganic Raspberry Vinegar\u003c\/a\u003e from the same house. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and further vinegars from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for drizzling over desserts, ice cream, or cheese if you are expecting a sweet, syrupy note. For that, the manufactory's red wine balsam is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic apple cider vinegar from Middle Franconia – for carrot salad, apple red cabbage, and the mustard dressing that goes with everything.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"500 ml","offer_id":57548205359436,"sku":"046EZZ0005","price":11.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfelweinessig-500ml-woo-eigen.png?v=1790954778"},{"product_id":"bio-apfelweinessig-250ml","title":"Organic apple cider vinegar 250ml","description":"\u003ch2\u003eezzich Organic Apple Cider Vinegar 250 ml. Mild organic apple vinegar made from Franconian apple wine – min. 5% acidity, in a small introductory bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Apple Cider Vinegar 250 ml\u003c\/strong\u003e is a naturally fermented fruit vinegar made from organic apple wine and organic apple juice, produced by the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia. The apple wine comes from regional organic farming, and the acidity is at least 5%. No sugar, no concentrate, no added flavoring – 250 ml of mild apple vinegar for lamb's lettuce, coleslaw, and pumpkin soup, for trying out or as a gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Apple Cider Vinegar from ezzich\u003c\/strong\u003e is simply called Organic Apple Vinegar by the manufacturer, and both refer to the same thing. Apple vinegar is made from apple wine: first, the sugar in the apple ferments into alcohol, then acetic acid bacteria turn the alcohol into acetic acid. The name \"apple cider vinegar\" just specifies exactly what the vinegar is made from. At ezzich, the apple wine comes from regional organic farms, and apple juice is added during fermentation so that the color and flavor come entirely from the fruit. The small bottle is the one many start with – and then reorder in the larger size later.\u003c\/p\u003e\n\n\u003ch3\u003eApple, soft acidity, and a fresh finish\u003c\/h3\u003e\n\n\u003cp\u003eThe apple cider vinegar smells of apple, clear and fresh. On the palate, the acidity is soft and rounded; the manufacturer describes it as fruity, mildly acidic, and refreshing. The apple remains perceptible until the end; the finish is short and clean. Because it lacks sugar, it tastes dry and fresh rather than sweet.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-weissweinessig-250ml\"\u003eOrganic White Wine Vinegar\u003c\/a\u003e from the same house, it is rounder and fruitier, and much lighter than their red wine vinegar. Anyone expecting a sweet apple balsam for drizzling will find it too acidic. For salad, soup, and marinade, however, this exact freshness is perfect.\u003c\/p\u003e\n\n\u003ch3\u003eLamb's lettuce with bacon, coleslaw, and pumpkin soup\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends this apple cider vinegar for all raw vegetable salads, for marinating, for red cabbage, soups, fish, and meat. A lamb's lettuce with warm bacon dressing is prepared as follows: render bacon cubes, sauté diced onions briefly, then deglaze with two tablespoons of vinegar. Add a little oil and pepper, and pour warm over the lettuce. For a coleslaw, finely shred white cabbage, knead it with salt, and dress with vinegar, oil, caraway seeds, and a pinch of sugar.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, it is the go-to vinegar for pumpkin soup. A tablespoon added at the end lifts the sweetness of the pumpkin and makes the soup feel lighter. For oven-baked chicken legs, mix the vinegar with honey, mustard, oil, and paprika and let the meat marinate for a few hours. For refreshment, the manufacturer recommends a splash of apple cider vinegar in mineral water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick coleslaw, whisk together vinegar, yogurt, a spoonful of mayonnaise, mustard, salt, and pepper. Fold in finely shredded cabbage and carrots, chill for an hour, and it's ready.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit vinegar from Großhaslach, with the apple in the fermentation\u003c\/h3\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is located in Großhaslach, a district of Petersaurach in the Ansbach region. Roberto Rotella, a trained restaurant specialist, came up with the idea during a vinegar seminar in Austria in 2016 and launched the manufactory in October 2021 with his wife, Daniela. The range has grown from eight varieties to over 20. Roberto makes the vinegar, while Daniela handles sales and quality control. \"Fränkisch. Sauer. Gut.\" (\"Franconian. Sour. Good.\") is their slogan, and the name \"ezzich\" is derived from the Middle High German spelling of \"Essig\" (vinegar).\u003c\/p\u003e\n\n\u003cp\u003eThis vinegar is categorized by the manufactory as a fruit vinegar: the fruit is part of the fermentation from the very beginning, rather than being added afterwards. Fermentation takes place using the acetator method. Acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen, with spray and rest phases alternating, allowing the \"mother of vinegar\" to form naturally. The vinegar is not heated afterwards and remains active. Therefore, a mother of vinegar in the bottle is a sign of quality; you can simply pour off the vinegar or strain it through a tea strainer. It is bottled by hand in small batches, which is why the color may vary slightly. The bottle should be stored in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor trying out and for giving as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the perfect size if you want to get to know ezzich's vinegars, and it makes for a welcome gift. Those who use it daily should switch to the kitchen-sized \u003ca href=\"\/en\/products\/bio-apfelweinessig-500ml\"\u003eOrganic Apple Cider Vinegar 500 ml\u003c\/a\u003e. If you want to see the entire range offered by the manufactory, opt for the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-frucht-und-basic\"\u003eTasting Set Fruit \u0026amp; Basic\u003c\/a\u003e with six varieties. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for desserts and cheese when a sweet, syrupy note is required.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic apple cider vinegar from Middle Franconia in a small bottle – for lamb's lettuce with bacon, pumpkin soup, and quick coleslaw.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205424972,"sku":"046EZZ0006","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-apfelweinessig-250ml-woo-eigen.png?v=1790954785"},{"product_id":"bio-himbeeressig-250ml","title":"Organic Raspberry Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Raspberry Vinegar 250 ml. Organic fruit vinegar with freeze-dried raspberries – min. 5% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Raspberry Vinegar 250 ml\u003c\/strong\u003e is a fruit vinegar made from organic fermentation vinegar, freeze-dried organic raspberries, apple juice, and grain spirit, produced by the ezzich vinegar manufactory in Großhaslach in the district of Ansbach, Middle Franconia. The raspberries are included in the fermentation process from the very beginning, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavoring – a bright red berry vinegar in a 250 ml bottle for salads, cheese, and aperitifs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Raspberry Vinegar by ezzich\u003c\/strong\u003e is called \"summer in a bottle\" by the manufacturer. The recipe behind it is straightforward: fermentation vinegar, apple juice, and grain spirit are combined with freeze-dried raspberries in the reactor. While the acetic acid bacteria turn the alcohol into acetic acid, the berries release their color and flavor into the liquid. This distinguishes the fruit vinegar from vinegars where the flavor is added only after fermentation. The red color and the fragrance come here solely from the fruit, and because the berries are freeze-dried, they contribute their concentrated aroma. This is how the variety tastes like July even in February.\u003c\/p\u003e\n\n\u003ch3\u003eBright red, full of raspberry fragrance, fine in acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry vinegar is striking as soon as you open it. The red is bold and clear, and the scent of ripe raspberries rises immediately from the bottle. On the palate, the fruit comes first, full and summery, followed by a fine acidity that is noticeable at at least 5% yet remains smooth. The sweetness behind it comes from the berry itself, as no sugar is added. The finish is long and fruity.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-aroniaessig-250ml\"\u003eOrganic Aronia Vinegar\u003c\/a\u003e from the same producer, it is lighter, sweeter, and significantly fruitier. Those who have previously known berry vinegar made from syrup and wine vinegar will be surprised: it tastes like fresh berries instead of candy.\u003c\/p\u003e\n\n\u003ch3\u003eSalad, goat cheese, vanilla ice cream, and an aperitif with Prosecco\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the vinegar for salads and cheese, drizzled over ice cream, as a dip, and in drinks. In salad, it goes well with anything that pairs with fruit: leaf lettuce with goat cheese and walnuts, lamb's lettuce with pear, a tomato salad with red onions. You can whisk the vinaigrette from one tablespoon of vinegar, three tablespoons of mild oil, salt, pepper, and a little mustard. For cheese, a teaspoon served neat next to fresh goat cheese or aged hard cheese is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eIt also works for dessert: a few drops over vanilla ice cream or fresh strawberries. For an aperitif, the manufacturer suggests 20 ml of raspberry vinegar to 80 ml of Prosecco, or alternatively white wine, ginger ale, or tonic water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of the berry vinegar in a large glass of mineral water with ice and a sprig of mint – our house drink on the terrace in summer.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit vinegar from Großhaslach, with the raspberries in the fermentation\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar is made in Großhaslach, a district of Petersaurach in the Ansbach region. Daniela and Roberto Rotella have been running the ezzich vinegar manufactory there since October 2021, starting with eight varieties; today there are over 20. Roberto is a trained restaurant specialist and manages the reactors; Daniela is responsible for sales and final inspection. The name is derived from the Middle High German spelling of \"Essig\" (vinegar).\u003c\/p\u003e\n\n\u003cp\u003eFermentation takes place using the trickling method: the acetic acid bacteria are bound to a carrier material and sit in reactors where plenty of oxygen circulates. The fermentation medium is sprayed over the packing material at intervals, resting in between, and this cycle allows the mother of vinegar to form naturally. It is not heated afterwards, so the vinegar remains active. If a new mother of vinegar forms in the bottle, it is a sign of quality: simply decant or pour through a tea strainer. Bottling and labeling are done by hand in small batches, which is why the shade of red can vary slightly. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad lovers, cheese platters, and as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThis variety is for everyone who likes fruit in their salad and for those looking for something other than fig mustard to pair with cheese. The 250 ml bottle lasts a long time because one spoonful adds a lot of flavor, and its bright red color makes it a lovely gift. Anyone wanting to try all the fruit varieties can pick up the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-frucht-und-basic\"\u003eTasting Set Fruit \u0026amp; Basic\u003c\/a\u003e with six small bottles. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a neutral vinegar for pickling or for potato salad, as it is too fruity for that. And anyone expecting a thick, sweet raspberry balsamic will get a clear, acidity-focused fruit vinegar here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic fruit vinegar with raspberries from Middle Franconia – for summer salads, cheese platters, and evening aperitifs.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205621580,"sku":"046EZZ0007","price":15.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-himbeeressig-250ml-woo-eigen.png?v=1790955777"},{"product_id":"bio-aroniaessig-250ml","title":"Organic Aronia Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Aronia Vinegar 250 ml. Organic fruit vinegar with aronia berries – at least 5% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Aronia Vinegar 250 ml\u003c\/strong\u003e is a fruit vinegar made from organic fermentation vinegar, freeze-dried organic aronia berries, apple juice, and spirits, fermented at the ezzich vinegar manufactory in Großhaslach in the Ansbach district, Middle Franconia. The berries ferment from the very beginning, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavorings – a dark red, delicately tart berry vinegar in a 250 ml bottle for dressings, cheese, and summer drinks.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Aronia Vinegar from ezzich\u003c\/strong\u003e is a vinegar made from the chokeberry, as aronia is known in German. The small, almost black berry is tart and rich in tannins; raw, it makes your mouth pucker, but in vinegar, it shows its true colors. At ezzich, this variety is classified as a fruit vinegar: the freeze-dried berries are already in the reactor when the vinegar bacteria begin to convert the alcohol from the spirits and apple juice into acid. Color and flavor are extracted from the fruit during fermentation; there is no need for sugar or coloring. The producer calls it \"Golden Autumn in a glass\": delicately tart, sweet-fruity, and sour-fresh.\u003c\/p\u003e\n\n\u003ch3\u003eDark red, tart, and fruity all at once\u003c\/h3\u003e\n\n\u003cp\u003eThe aronia vinegar is a rich dark red in the glass and smells of dark berries and a hint of apple. On the palate, the fruit hits first, then the tartness of the aronia, reminiscent of elderberry or black currant, underpinned by a fresh acidity of at least 5%. The light sweetness from the berry rounds it all off. The finish is long and dry, with a slight pull from the tannins.\u003c\/p\u003e\n\n\u003cp\u003eCompared to \u003ca href=\"\/en\/products\/bio-himbeeressig-250ml\"\u003eOrganic Raspberry Vinegar\u003c\/a\u003e, it seems more serious and less sweet, and compared to \u003ca href=\"\/en\/products\/bio-feigenessig-250ml\"\u003eOrganic Fig Vinegar\u003c\/a\u003e, it is leaner and fresher. Those who previously knew fruit vinegar only as sweet will discover its tart side here.\u003c\/p\u003e\n\n\u003ch3\u003eFruity dressings, cheese, fruit salad, and switchel\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends aronia vinegar for fruity salad dressings, cheese specialties, and summer drinks like switchel. In a dressing, it pairs well with walnut oil and a little honey, over lamb's lettuce, beetroot, or a bean salad with red onions. On a cheese board, it goes perfectly with blue cheese and aged mountain cheese; add a teaspoon right next to the piece.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well with sweet dishes: a few drops over fresh strawberries or a fruit salad make the fruit taste more intense. For a switchel, stir two tablespoons of vinegar with one tablespoon of honey and grated ginger into half a liter of cold water. The producer also drinks it simply diluted: one to two tablespoons in a glass of water as a tart refreshment at lunchtime.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For game or duck breast, deglaze the roasting pan with a splash of vinegar and bind with a little butter – the tart berry pairs with dark meat just like cranberries.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Großhaslach, with the berry in fermentation\u003c\/h3\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is located in Großhaslach near Petersaurach in the Ansbach district, southwest of Nuremberg. Roberto Rotella makes the vinegars, Daniela Rotella checks every batch before sale and handles distribution. The idea was born in 2016 after a vinegar seminar in Austria. The manufactory launched in October 2021 with eight varieties; today there are over 20. The name comes from Middle High German and simply means vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAll of the manufactory's fruit vinegars are created using the trickling process. The vinegar bacteria are attached to packing material in reactors with plenty of oxygen; the liquid is sprayed over them at intervals and rests in between. The vinegar mother forms naturally in this rhythm. The finished vinegar is not heated afterwards; it remains active. If a vinegar mother settles in the bottle, it is a sign of quality: just pour it off or strain it through a tea strainer. Each batch is bottled and labeled by hand, so the color may vary slightly. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor the tart, for cheese, and a glass of water at noon\u003c\/h3\u003e\n\n\u003cp\u003eThis variety is for anyone who finds raspberry too sweet and for anyone who likes to combine cheese with fruit. The 250 ml bottle is the right size for getting to know it and a great gift for people who love to cook. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for light sauces and potato salad, as it stains too much and tastes too tart. And if you are expecting a sweet berry note like that of raspberry, you are better off choosing its red sister.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic fruit vinegar with aronia berries from Middle Franconia – tart, dark red, and naturally fermented, for dressings, cheese, and a glass of water with ginger.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205687116,"sku":"046EZZ0008","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-aroniaessig-250ml-woo-eigen.png?v=1790954791"},{"product_id":"bio-feigenessig-250ml","title":"Organic Fig Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Fig Vinegar 250 ml. Organic fruit vinegar with dried figs – min. 5% acidity, naturally fermented, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Fig Vinegar 250 ml\u003c\/strong\u003e is a fruit vinegar made from organic fermented vinegar, dried organic figs, apple juice, and spirit vinegar by the ezzich vinegar manufactory in Großhaslach in the Ansbach district of Middle Franconia. The figs are fermented along with the other ingredients, the sweetness comes solely from the dried fruit, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavor – a velvety, sweet-and-sour vinegar in a 250 ml bottle for goat cheese, appetizers, and winter salads.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Fig Vinegar by ezzich\u003c\/strong\u003e is one of the newer varieties among the manufactory's fruit vinegars and the one with the most sweetness. This comes from the dried fig, which concentrated its fruit sugar during the drying process. At the manufactory, it is placed in the reactor with fermented vinegar, apple juice, and spirit vinegar. While the acetic acid bacteria break down the alcohol into acetic acid, the fig releases color, sweetness, and flavor. The result is a vinegar that tastes sweet yet remains a genuine fermented vinegar with full acidity. The producer describes it as velvety and fruity, sweet, but naturally sour.\u003c\/p\u003e\n\n\u003ch3\u003eVelvety, sweet, with the fig right to the end\u003c\/h3\u003e\n\n\u003cp\u003eThe fig vinegar smells of dried fig, honey, and a hint of apple. On the palate, it feels softer on the tongue than the berry vinegars; the acidity of at least 5% is embedded in the sweetness of the fruit. The fig is clearly detectable and remains present for a long time in the finish. The producer calls it velvety, which describes the texture well.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-himbeeressig-250ml\"\u003eOrganic Raspberry Vinegar\u003c\/a\u003e, it is rounder and milder; compared to the \u003ca href=\"\/en\/products\/bio-rotwein-balsam-250ml\"\u003eOrganic Red Wine Balsamic\u003c\/a\u003e from the same house, it is significantly more acidic and dry rather than sweet. If you are looking for a vinegar with fruit and depth, this is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eGoat cheese with fig, appetizers, and winter salads\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends it for goat cheese with bread, appetizers, and winter salads. Their recipe for this is simple: whisk the vinegar with medium-hot mustard, a little honey, olive oil, pepper, and salt using an immersion blender until frothy. The dressing goes over slices of goat cheese, served with a fresh fig and good bread. The same mixture fits over lamb's lettuce, radicchio, or chicory with walnuts, giving the winter salad a summery touch.\u003c\/p\u003e\n\n\u003cp\u003eFor appetizers, it is the perfect vinegar for beetroot carpaccio, bruschetta with fresh goat cheese, or pickled onions for a cheese board. In the pan, use it to deglaze pork tenderloin or duck breast and reduce the pan drippings into a small sauce. For dessert, add a few drops over vanilla ice cream with fried figs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A spoonful of fig vinegar in a Gorgonzola cream sauce for gnocchi or pasta – the acidity cuts through the fat, and the fig rounds out the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Großhaslach, fermented with the dried fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is run by Daniela and Roberto Rotella in Großhaslach, a district of Petersaurach in the Ansbach region. Roberto, a trained restaurant specialist, had the idea of making organic vinegar in Franconia after a vinegar seminar in Austria in 2016. He has been producing in the manufactory since October 2021, with Daniela handling sales and final quality control. The original eight varieties have grown to over 20; the company slogan is “Franconian. Sour. Good.”\u003c\/p\u003e\n\n\u003cp\u003eLike all the manufactory’s fruit vinegars, it ferments using the trickling process. Acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen; spray cycles and rest phases alternate, and the \"mother of vinegar\" grows on its own. It is not pasteurized afterwards, so the vinegar remains active. If a mother of vinegar appears in the bottle, it is a good sign; you can pour it off or strain it through a tea strainer. Bottling and labeling are done by hand in small batches, so the color may vary slightly between batches. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, appetizers, and gift-giving\u003c\/h3\u003e\n\n\u003cp\u003eThis variety is for anyone who likes to pair fruit with cheese, and for anyone who wants to refine their appetizers with little effort. The 250 ml bottle is designed for trying it out and, together with a piece of goat cheese, makes a thoughtful gift. If you want to try the fruit vinegars in comparison, get the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-frucht-und-basic\"\u003eTasting Set Fruit \u0026amp; Basic\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as an all-purpose vinegar for potato salad or for pickling cucumbers, as it is too sweet for that. And if you are expecting a thick, dark balsamic, you will get a clear, liquid vinegar with full acidity here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic fruit vinegar with dried figs from Middle Franconia – velvety and sweet-and-sour, for goat cheese, appetizers, and winter salads.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205752652,"sku":"046EZZ0009","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-feigenessig-250ml-woo-eigen.png?v=1790954798"},{"product_id":"bio-baerlauchessig-250ml","title":"Organic Wild Garlic Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Wild Garlic Vinegar 250 ml. Organic infused vinegar made from white wine vinegar and wild garlic leaves – min. 5% acidity, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Wild Garlic Vinegar 250 ml\u003c\/strong\u003e is an infused vinegar made from organic white wine vinegar by the ezzich vinegar manufactory, dried organic wild garlic leaves, as well as grape and apple juice, produced in Großhaslach in the Ansbach district of Middle Franconia. The white wine vinegar is made from Franconian Bacchus grapes, with an acidity of at least 5%. No added sugar, no concentrate, no added flavoring – a savory herb vinegar in a 250 ml bottle for spring salads, asparagus, and fish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Wild Garlic Vinegar by ezzich\u003c\/strong\u003e is part of the manufacturer's range of savory vinegars, which are produced differently than their fruit vinegars. An infused vinegar starts with a finished vinegar. In this case, it is the BASIC white wine vinegar made from Bacchus wine, which was fermented in Großhaslach using the generator method. Dried wild garlic leaves are added to this vinegar, along with a little grape and apple juice. The infusion steeps until the vinegar has taken on the flavor of the wild garlic, then it is filtered and bottled. Wild garlic grows in the forest for only a few weeks in the spring; with this bottle, you have its aroma in your kitchen all year round.\u003c\/p\u003e\n\n\u003ch3\u003eSavory wild garlic notes, fresh from the white wine\u003c\/h3\u003e\n\n\u003cp\u003eThis wild garlic vinegar smells exactly like a wild garlic forest in April: green, savory, with the subtle garlic note that defines wild garlic. On the palate, you first notice the fresh acidity of the white wine vinegar, at least 5%, mild and clear. Then the wild garlic comes to the fore, herbal and slightly pungent, but significantly milder than actual garlic. The juice in the infusion rounds off the acidity, yet the vinegar is not sweet. The finish is savory and medium-length.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-weissweinesig-250ml\"\u003eOrganic White Wine Vinegar\u003c\/a\u003e from which it is made, it is significantly bolder and greener. Anyone who enjoys wild garlic pesto will like this vinegar; those who avoid garlic will find a mild alternative here.\u003c\/p\u003e\n\n\u003ch3\u003eAsparagus salad, spring salads, and fish\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends this vinegar for spring salads, especially asparagus salad, and for fish. To make the asparagus salad, cook the asparagus until al dente and cut it into pieces. While still warm, drizzle with a vinaigrette made from two tablespoons of vinegar, four tablespoons of rapeseed oil, salt, pepper, and a little sugar, adding radishes and a boiled egg. It works just as well in cucumber salad with yogurt or over potato salad with chives.\u003c\/p\u003e\n\n\u003cp\u003eFor fish, add a few splashes over pan-seared trout or zander, or whisk up a marinade of vinegar, oil, and lemon zest for grilled salmon. In cooked dishes, a splash belongs in the butter sauce for asparagus or in a herb soup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix cream cheese with salt, pepper, and a teaspoon of wild garlic vinegar – a spread for evening bread that tastes like spring, even in November.\u003c\/p\u003e\n\n\u003ch3\u003eMade from Bacchus wine from Winzerhof Hofmann, infused in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eThe white wine vinegar that forms the base is made from organic Bacchus grapes from the Winzerhof Hofmann in Ergersheim, Middle Franconia. Roberto Rotella ferments the wine in Großhaslach, a district of Petersaurach in the Ansbach district, using the generator (fessel) method. Vinegar bacteria sit on a substrate in reactors with plenty of oxygen, with alternating spray and rest phases as the \"mother of vinegar\" grows on its own. Only this finished vinegar is then infused with the dried wild garlic leaves and filtered after steeping.\u003c\/p\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory has existed since October 2021. Roberto Rotella, a trained restaurant specialist, got the idea during a vinegar seminar in Austria in 2016, and Daniela Rotella handles sales and final quality control. The manufactory started with eight varieties; there are now over 20. The base vinegar is not heated after fermentation, which is why a vinegar mother can re-form in this variety as well. This is a sign of quality: simply pour it off or strain through a tea strainer. The product is bottled by hand in small batches, so the color may vary slightly. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor spring cuisine, fish lovers, and as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThis variety is for anyone who wants wild garlic for more than just a few weeks a year, and for those looking for a vinegar with character to pair with fish and asparagus. The 250 ml bottle is perfect for trying it out or as a gift during asparagus season. For the summer, there is the \u003ca href=\"\/en\/products\/bio-tomatenessig-250ml\"\u003eOrganic Tomato Vinegar\u003c\/a\u003e; all four savory varieties and both wine vinegars are available together in the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-wuerze-basic\"\u003eSavory \u0026amp; Basic Tasting Set\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for sweets or fruit salad, and in a cream sauce for mushrooms, it brings a distinct garlic note. If you are looking for a neutral vinegar for pickling, it is better to choose the pure white wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic infused vinegar with wild garlic from Middle Franconia – for asparagus salad, trout, and spring in a glass, at any time of year.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548205949260,"sku":"046EZZ0010","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-baerlauchessig-250ml-woo-eigen.png?v=1790954806"},{"product_id":"bio-gewuerzessig-500ml","title":"Organic Spice Vinegar 500ml","description":"\u003ch2\u003eezzich Organic Herb Vinegar 500 ml. Organic infused vinegar made from wine vinegar with tomatoes, onions, herbs, and garlic – min. 5% acidity, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Herb Vinegar 500 ml\u003c\/strong\u003e is an infused vinegar made from organic red wine and organic white wine vinegar by the ezzich vinegar manufactory, infused with dried tomatoes, onions, herbs, and garlic in Großhaslach in the Ansbach district of Middle Franconia. The wine vinegars are derived from Franconian Dornfelder and Bacchus grapes, with an acidity level of at least 5%. No added sugar, no concentrate, no added flavorings – a savory, piquant vinegar in a 500 ml bottle for salads, marinades, pumpkin soup, and the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Herb Vinegar from ezzich\u003c\/strong\u003e is the only one of the four herb varieties we carry that is based on both of the manufactory’s BASIC wine vinegars. An infused vinegar works similarly to herb-infused oil: the base is ready, and the flavor develops over time. In this case, red wine vinegar made from Dornfelder and white wine vinegar made from Bacchus are combined, and then dried tomatoes, onions, savory, oregano, thyme, rosemary, fennel seeds, and garlic are added. The mixture is left to infuse until the vinegar has absorbed the flavor; it is then filtered and bottled by hand. The producer calls it an all-rounder with that special something. It tastes of Mediterranean cuisine and comes from Middle Franconia.\u003c\/p\u003e\n\n\u003ch3\u003ePiquant and savory, with tomato, onion, and a hint of garlic\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar smells of dried tomato, thyme, and rosemary, with the acidity of the wine vinegar beneath. On the palate, this acidity (at least 5%) hits first, followed by the spread of flavors. The sweetness of the tomato and the mildness of the onion come through initially, followed by savory and oregano, and finally fennel and a touch of garlic. The red wine vinegar provides depth and color, while the white wine vinegar keeps it fresh. The finish is long and hearty.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-tomatenessig-250ml\"\u003eOrganic Tomato Vinegar\u003c\/a\u003e from the same producer, which focuses solely on tomato, this one is more complex and robust. It differs from the porcini mushroom vinegar in its profile: where that one is forest and umami, this one is garden and herb bed. Those expecting a neutral, light vinegar for a classic potato salad will find this bottle offers significantly more character. That is exactly its purpose: it replaces herbs and garlic that you would otherwise have to chop separately.\u003c\/p\u003e\n\n\u003ch3\u003ePumpkin soup, grill marinade, and any hearty salad\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends this herb vinegar for pumpkin soup, as a piquant marinade for meat, for all salads, and as a companion to grilled dishes and fish. For pumpkin soup, add it at the very end: cook Hokkaido pumpkin with onion and ginger until soft, purée, finish with cream, and then stir in a tablespoon of vinegar. The acidity brings out the sweetness of the pumpkin, while the herbs provide seasoning to the soup. Lentil soup, tomato soup, and goulash also benefit from a splash at the end.\u003c\/p\u003e\n\n\u003cp\u003eFor the marinade, mix four tablespoons of vinegar with six tablespoons of olive oil, paprika powder, salt, and pepper. Let pork neck, chicken legs, or spareribs marinate in this overnight before grilling. Marinate fish fillets for only half an hour, or add a few splashes directly to the pan after frying. For salads, it is the go-to vinegar for anything hearty: pasta salad, bean salad, tomato salad with red onions, bulgur salad with parsley, or leaf salad with fried bacon. Drizzle hot grilled vegetables like zucchini, bell peppers, and eggplant with the vinegar and olive oil, and the flavors will infuse as they cool.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For the dressing for pasta or bean salad, omit extra herbs and garlic. Two tablespoons of vinegar, four tablespoons of olive oil, a teaspoon of mustard, salt, and pepper are enough; the seasoning is already in the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eTwo wine vinegars from the Hofmann winery, infused in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eBoth base vinegars are created from organic wine from the Winzerhof Hofmann in Ergersheim, Middle Franconia: the red wine vinegar from Dornfelder, the white wine vinegar from Bacchus. Roberto Rotella ferments the wines in Großhaslach near Petersaurach in the Ansbach district using a trickle process. In this method, vinegar bacteria live on a support material in reactors supplied with plenty of oxygen. During spray phases, the liquid is distributed over the packing; during resting phases, the bacteria continue to work, and the \"mother of vinegar\" forms naturally. Only the finished wine vinegars are then infused with tomatoes, onions, herbs, and garlic, and filtered after the infusion process.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is not heated afterwards, so it remains active. This is why a mother of vinegar may form in this bottle; the producer considers this a sign of quality, so simply pour it off or use a tea strainer. The ezzich vinegar manufactory has been run by Daniela and Roberto Rotella since October 2021. Roberto is a trained restaurant professional and makes the vinegar; he brought the idea back from a vinegar seminar in Austria in 2016. Daniela handles distribution and final quality control. Having started with eight varieties, the manufactory now produces over 20, all organic. The name is the Middle High German spelling of \"Essig\" (vinegar), and their slogan is \"Franconian. Sour. Good.\" Bottling and labeling are done by hand in small batches, and the color may vary slightly from batch to batch. Store the bottle in a cool, dark place; vinegar with this level of acidity does not require a best-before date.\u003c\/p\u003e\n\n\u003ch3\u003eThe kitchen bottle for those who cook hearty meals quickly\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for anyone who has little time in the evening but still wants to cook with flavor. Instead of chopping herbs and peeling garlic, just reach for the bottle. The 500 ml size is the kitchen staple for every day, for barbecue season, and for autumn when pumpkin and lentils are on the menu. If you want to try the variety or give it as a gift, choose the small bottle of \u003ca href=\"\/en\/products\/bio-gewuerzessig-250ml\"\u003eOrganic Herb Vinegar 250 ml\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars from different producers in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for fruit salad, desserts, or drinks, and for light, delicate dishes like asparagus or blue trout, it is better to use the white wine vinegar from the same producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA piquant organic infused vinegar with tomatoes and herbs from Middle Franconia – for pumpkin soup, grill marinades, and pasta salads that are already perfectly seasoned in the bottle.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"500 ml","offer_id":57548206047564,"sku":"046EZZ0011","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-gewuerzessig-500ml-woo-eigen.png?v=1790954813"},{"product_id":"bio-gewuerzessig-250ml","title":"Organic Spice Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Herb Vinegar 250 ml. Organic infused vinegar made from red and white wine vinegar with tomatoes, onions, herbs, and garlic – min. 5% acidity, 250 ml for trying out.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Herb Vinegar 250 ml\u003c\/strong\u003e is an infused vinegar from the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia: organic red wine and organic white wine vinegar, infused with dried tomatoes, onions, savory, oregano, thyme, rosemary, fennel seeds, and garlic. The acidity is at least 5%. No sugar, no concentrate, no added flavorings – 250 ml of savory vinegar for salad, fish, and grilled meat, for trying out, or as a small gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Herb Vinegar by ezzich\u003c\/strong\u003e is your spice rack in a bottle. Roberto Rotella has infused eight ingredients, which are usually found individually in the cupboard, into a vinegar: tomatoes, onions, five herbs, and garlic, all dried and organic. The base consists of the manufactory's two BASIC wine vinegars, the red made from Dornfelder, the white from Bacchus. With an infused vinegar, the vinegar comes first, and the seasoning is added during the steeping process; finally, it is filtered and bottled. The small bottle is the easiest way to find out if this blend fits your kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eHearty, herbaceous, and fuller than a pure wine vinegar\u003c\/h3\u003e\n\n\u003cp\u003eCompared to the pure \u003ca href=\"\/en\/products\/bio-rotweinessig-250ml\"\u003eOrganic Red Wine Vinegar\u003c\/a\u003e from the same producer, it appears fuller and warmer. The dried tomato adds sweetness and color, the onion mildness, and rosemary and thyme provide the spice. The acidity of at least 5% is clearly at the forefront, while garlic and fennel remain in the background. On the nose, the herbs are prominent, on the palate, the vinegar takes the lead, and the finish is warm and hearty. Anyone expecting a quiet vinegar that only provides acidity will receive a small spice blend as well.\u003c\/p\u003e\n\n\u003ch3\u003ePan-fried fish, bulgur salad, and grilled meat\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's recommendation is: all salads, spicy marinade for meat, grilled dishes, fish, and pumpkin soup. With 250 ml, it is best to start with fish. Sear a salmon or trout fillet in butter, remove it from the pan, and deglaze the pan drippings with two tablespoons of vinegar; pour the sauce over the fish. For a bulgur salad, mix cooked bulgur with diced tomatoes, cucumber, parsley, olive oil, and three tablespoons of vinegar. Grilled chops or chicken breast get a few splashes after grilling, which keeps the seasoning fresh. And marinating also works well with the small bottle: two tablespoons of vinegar, three tablespoons of oil, salt, pepper – let two steaks soak in it for an hour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e You can save a pumpkin soup that has turned out too sweet with a teaspoon of herb vinegar per plate. Stir it in only at the very end to preserve the herbal aroma.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Großhaslach in Middle Franconia, hand-bottled\u003c\/h3\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is located in Großhaslach, a district of Petersaurach in the Ansbach region. Daniela and Roberto Rotella started it in October 2021 with eight varieties; today there are over 20. Roberto, a trained restaurant professional, ferments the organic wines from the Hofmann winery in Ergersheim into vinegar using the surface fermentation process; Daniela tests every batch before sale. The finished wine vinegars are infused with the dried ingredients and filtered after steeping. Because the vinegar is not heated after fermentation, it remains active and can form a \"mother of vinegar\" in the bottle. This is a quality feature; simply pour it off or strain it through a tea sieve. Bottling and labeling are done by hand, and the color may vary slightly from batch to batch. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor trying out, for gifting, for the small kitchen\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the perfect size for anyone trying this variety for the first time and for households where a large bottle sits for too long. As a gift, it is suitable for people who enjoy grilling or dressing salads. If you already know it and cook with it daily, opt for the kitchen-sized \u003ca href=\"\/en\/products\/bio-gewuerzessig-500ml\"\u003eOrganic Herb Vinegar 500 ml\u003c\/a\u003e. Along with wild garlic, tomato, and porcini mushroom vinegar, it is also available in the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-wuerze-basic\"\u003eTasting Set Seasoning \u0026amp; Basic\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for fruit salad, desserts, or aperitifs; the manufactory's fruit vinegars are made for those purposes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA savory organic infused vinegar with tomatoes, herbs, and garlic from Middle Franconia in a small bottle – for tasting, for gifting, and for pan-fried fish.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548206113100,"sku":"046EZZ0012","price":8.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-gewuerzessig-250ml-woo-eigen.png?v=1790954822"},{"product_id":"bio-steinpilzessig-250ml","title":"Organic Porcini Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Porcini Vinegar 250 ml. Organic infusion vinegar made from red wine vinegar and dried porcini mushrooms – min. 5% acidity, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Porcini Vinegar 250 ml\u003c\/strong\u003e is an infusion vinegar made from the organic red wine vinegar of the ezzich vinegar manufactory, dried organic porcini mushrooms, as well as grape and apple juice, prepared in Großhaslach in the Ansbach district of Middle Franconia. The red wine vinegar is made from Franconian Dornfelder and has an acidity level of at least 5%. No added sugar, no concentrate, no added flavorings – an earthy, savory vinegar in a 250 ml bottle for game, mushroom dishes, and lamb's lettuce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Porcini Vinegar by ezzich\u003c\/strong\u003e is an unusual variety and, in terms of production, a different type of vinegar than the manufactory's fruit vinegars. With infusion vinegar, the order is reversed: the vinegar is fermented first, then it receives its flavor. The base here is the BASIC red wine vinegar made from Dornfelder, to which dried porcini mushrooms and a little grape and apple juice are added. The infusion steeps until the vinegar has absorbed the mushroom, after which it is filtered and bottled by hand. What remains is a vinegar that, according to the manufacturer, brings out the wild, woody, and rustic notes of a dish, all year round and not just during mushroom season.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, savory, with umami and dark fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe porcini vinegar smells of dried porcini, forest floor, and a little red wine. On the palate, the strong acidity of the red wine vinegar—at least 5%—is the first thing you notice. Then the mushroom unfolds: earthy, savory, with the hearty depth known as umami. The dark fruit of the Dornfelder and the juice in the infusion bring it all together. The finish is long, tart, and savory.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-rotweinessig-250ml\"\u003eOrganic Red Wine Vinegar\u003c\/a\u003e from which it is derived, it appears darker and much deeper. It shares a savory direction with the \u003ca href=\"\/en\/products\/bio-gewuerzessig-250ml\"\u003eOrganic Spice Vinegar\u003c\/a\u003e, but remains focused on a single ingredient, making it more concentrated.\u003c\/p\u003e\n\n\u003ch3\u003eGame marinade, cream of mushroom sauce, and lamb's lettuce with walnuts\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the vinegar as a savory marinade for meat, especially game, for refining mushroom dishes, and for lamb's lettuce with walnuts. For the marinade, mix three tablespoons of vinegar with oil, juniper berries, bay leaves, and pepper and marinate a leg of venison or venison goulash overnight. For the lamb's lettuce, whisk together a vinaigrette of one tablespoon of vinegar, three tablespoons of walnut oil, salt, and pepper. Top with toasted walnuts and bacon bits.\u003c\/p\u003e\n\n\u003cp\u003eFor mushroom dishes, it is added at the end: a teaspoon in a cream of mushroom sauce for bread dumplings, a splash over sautéed button mushrooms, or a dash in risotto just before serving. Lentils, red cabbage, and the gravy for a Sunday roast also pair well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Deglaze fried potatoes with onions and bacon at the end with a tablespoon of porcini vinegar—the vinegar evaporates almost completely, leaving the mushroom flavor on the potatoes.\u003c\/p\u003e\n\n\u003ch3\u003eMade from Dornfelder from Winzerhof Hofmann, infused in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine vinegar that forms the base is made from organic Dornfelder from the Winzerhof Hofmann in Ergersheim, Middle Franconia. It is fermented in Großhaslach, a district of Petersaurach in the Ansbach area, using the \"fessel\" (trickle) process. Vinegar bacteria sit on support material in reactors with plenty of oxygen; spraying and resting phases alternate, and the \"mother of vinegar\" forms naturally. This base vinegar is not pasteurized, which is why a mother of vinegar can reform in the bottle with the mushroom. This is a sign of quality; you can pour it off or use a tea strainer.\u003c\/p\u003e\n\n\u003cp\u003eThe ezzich vinegar manufactory is run by Daniela and Roberto Rotella. Roberto, a trained restaurant professional, makes the vinegars; the idea came to him in 2016 at a vinegar seminar in Austria. In October 2021, the manufactory started with eight varieties; today there are over 20. Daniela checks every batch before sale. Bottling and labeling are done by hand in small batches, so the color may vary slightly. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003ch3\u003eFor game chefs, mushroom foragers, and lovers of hearty food\u003c\/h3\u003e\n\n\u003cp\u003eThis variety is for anyone who puts game or mushrooms on the table in autumn, and for anyone looking for a vinegar with depth for rustic cooking. The 250 ml bottle lasts a long time because a teaspoon goes a long way, and it makes a great gift for people who love to cook. All four savory varieties are available to try in the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-wuerze-basic\"\u003eTasting Set Seasoning \u0026amp; Basic\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for fruit salad, desserts, or light summer salads containing fruit. And if you are expecting a light, neutral vinegar for potato salad, you are better served by the white wine vinegar from the same producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic infusion vinegar with porcini mushrooms from Middle Franconia—for game marinades, cream of mushroom sauce, and lamb's lettuce with walnuts.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548206309708,"sku":"046EZZ0013","price":15.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-steinpilzessig-250ml-woo-eigen.png?v=1790954828"},{"product_id":"bio-tomatenessig-250ml","title":"Organic Tomato Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Tomato Vinegar 250 ml. Organic infused vinegar made from white wine vinegar and dried tomatoes – at least 5% acidity, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Tomato Vinegar 250 ml\u003c\/strong\u003e is an infused vinegar made from just two ingredients: organic white wine vinegar from the ezzich vinegar manufactory and dried organic tomatoes, which steep in it for several weeks. It is produced in Großhaslach in the Ansbach district of Middle Franconia, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavoring – a sunny, savory vinegar in a 250 ml bottle for summer salads, barbecue sauces, and homemade ketchup.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Tomato Vinegar from ezzich\u003c\/strong\u003e shows that two ingredients are enough. An infused vinegar is created by combining finished vinegar with a flavoring ingredient and giving it time. In this case, it is the BASIC white wine vinegar made from Franconian Bacchus wine, to which sun-ripened, dried tomatoes are added. The mixture steeps for several weeks; the vinegar absorbs the color, spice, and sweetness of the tomato, and is then filtered and bottled. Using it on a tomato salad explains why this variety quickly became a staple at the manufactory.\u003c\/p\u003e\n\n\n\u003ch3\u003eSunny tomato notes, fresh from white wine\u003c\/h3\u003e\n\n\n\u003cp\u003eThe tomato vinegar smells of dried tomatoes, summer, and a little bit of Mediterranean holiday. On the palate, the fresh acidity of the white wine vinegar comes through first – at least 5%, clear and mild. Then follows the tomato: savory, slightly sweet, with the hearty depth that dried tomatoes possess. Because the vinegar steeps for weeks, the tomato flavor is distinct and carries through to the finish.\u003c\/p\u003e\n\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/bio-weissweinesig-250ml\"\u003eOrganic White Wine Vinegar\u003c\/a\u003e that forms its base, it is rounder and more savory. The \u003ca href=\"\/en\/products\/bio-gewuerzessig-250ml\"\u003eOrganic Spiced Vinegar\u003c\/a\u003e from the same producer combines tomato with onion, herbs, and garlic; this one remains focused solely on the tomato, making it clearer in flavor.\u003c\/p\u003e\n\n\n\u003ch3\u003eTomato salad, grilled vegetables, and homemade ketchup\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer recommends this vinegar for all summer salads, barbecue sauces, seasoning grilled vegetables, and making your own ketchup. Tomato salad is the classic choice: ripe tomatoes sliced, red onion, salt, pepper, two tablespoons of vinegar, three tablespoons of olive oil, and let sit for ten minutes. It is just as well-suited for pasta salad with arugula and mozzarella or bread salad with cucumber.\u003c\/p\u003e\n\n\n\u003cp\u003eFor grilled zucchini, bell peppers, and eggplant, drizzle the vinegar, oil, and garlic over them while they are still hot. For ketchup, boil down pureed tomatoes with onion, sugar, salt, paprika, and a generous splash of vinegar until thick. And in the pan, the vinegar deglazes the drippings from chicken thighs or meatballs to create a quick tomato sauce.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of tomato vinegar in gazpacho or cold cucumber soup – the acidity makes the soup fresher, and the tomato gives it more depth.\u003c\/p\u003e\n\n\n\u003ch3\u003eMade from Bacchus from the Hofmann winery, infused for weeks in Großhaslach\u003c\/h3\u003e\n\n\n\u003cp\u003eThe white wine vinegar for this variety is made from organic Bacchus grapes from the Hofmann winery in Ergersheim, Middle Franconia. Roberto Rotella ferments it in Großhaslach, a district of Petersaurach in the Ansbach region, using the generator method. Vinegar bacteria settle on carrier material in reactors with plenty of oxygen; spray phases and rest periods alternate, allowing the mother of vinegar to form naturally. Afterward, the dried tomatoes are added, and the mixture steeps for several weeks before being filtered. The base vinegar is not heated and remains active. A mother of vinegar forming in the bottle is a mark of quality: simply pour it off or strain it through a tea sieve.\u003c\/p\u003e\n\n\n\u003cp\u003eThe ezzich vinegar manufactory has existed since October 2021, founded by Daniela and Roberto Rotella based on an idea from 2016 that emerged during a vinegar seminar in Austria. Their selection grew from eight varieties to over 20, with Daniela overseeing sales and final quality control. The name is the Middle High German spelling of \"Essig\" (vinegar). Bottling and labeling are done by hand in small batches, which is why the color may vary slightly. Store in a cool, dark place.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor barbecue evenings, salad chefs, and summer kitchens\u003c\/h3\u003e\n\n\n\u003cp\u003eThis variety is for everyone who frequently eats salad and barbecues during the summer, and for those who prefer to make their own ketchup. The 250 ml bottle is intended as an introduction and a perfect gift for a barbecue evening that will actually be used. In the spring, it is replaced by \u003ca href=\"\/en\/products\/bio-baerlauchessig-250ml\"\u003eOrganic Wild Garlic Vinegar\u003c\/a\u003e from the same series. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and further vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is not suitable for desserts or fruit, and in light cream sauces for fish, it is too strong in color and flavor. If you are expecting a vinegar that tastes like fresh tomatoes, this provides the dried, concentrated alternative.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn organic infused vinegar with dried tomatoes from Middle Franconia – for tomato salad, grilled vegetables, and homemade ketchup.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548206375244,"sku":"046EZZ0014","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-tomatenessig-250ml-woo-eigen.png?v=1790954835"},{"product_id":"ezzich-bio-essig-tasting-set-frucht-und-basic","title":"ezzich Organic Vinegar Tasting Set \"Fruit \u0026 Basic\"","description":"\u003ch2\u003eezzich Organic Vinegar Tasting Set \"Fruit \u0026amp; Basic\". Trial set with six organic vinegars, 60 ml each, in a wooden box – four fruit vinegars, white wine vinegar, and red wine vinegar from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Vinegar Tasting Set \"Fruit \u0026amp; Basic\"\u003c\/strong\u003e is a trial set from the ezzich vinegar manufactory in Großhaslach in the Ansbach district, Middle Franconia: six organic vinegars in 60 ml bottles, packed in a wooden box. It contains raspberry, aronia, fig, and cider vinegar with at least 5% acidity, as well as white wine and red wine vinegar with 6%. No added sugar, no concentrate, no added flavoring – 360 ml of naturally fermented vinegar to discover or give as a gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Vinegar Tasting Set \"Fruit \u0026amp; Basic\" by ezzich\u003c\/strong\u003e presents the two lines of the manufactory that are furthest apart. BASIC are the pure wine vinegars: just wine, fermented using the trickling method, 6% acidity. FRUIT are the vinegars in which the fruit ferments from the very beginning, so that the color and taste come solely from the raspberry, aronia, fig, or apple. All six are fermented vinegars from Großhaslach and remain unheated and active after fermentation. You can find the ingredients listed with the individual products. 60 ml is enough for three or four salads or an evening at the kitchen table.\u003c\/p\u003e\n\n\u003ch3\u003eSix varieties, from light and clear to dark and berry-forward\u003c\/h3\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/bio-weissweinessig-250ml\"\u003eOrganic White Wine Vinegar\u003c\/a\u003e made from Franconian Bacchus is light, fresh, and mild in acidity—the vinegar for potato salad and fish. The \u003ca href=\"\/en\/products\/bio-rotweinessig-250ml\"\u003eOrganic Red Wine Vinegar\u003c\/a\u003e made from Dornfelder brings dark fruit and tannins for tomatoes, lentils, and red cabbage. The \u003ca href=\"\/en\/products\/bio-apfelweinessig-250ml\"\u003eOrganic Cider Vinegar\u003c\/a\u003e from regional cider is the softest of the six, fruity and refreshing for raw vegetables and red cabbage. The \u003ca href=\"\/en\/products\/bio-himbeeressig-250ml\"\u003eOrganic Raspberry Vinegar\u003c\/a\u003e glows red, smells intensely of berries, and goes well with salad, cheese, and as an aperitif. The \u003ca href=\"\/en\/products\/bio-aroniaessig-250ml\"\u003eOrganic Aronia Vinegar\u003c\/a\u003e is dark red and finely tart, made for dressings with walnut oil and for summer drinks. The \u003ca href=\"\/en\/products\/bio-feigenessig-250ml\"\u003eOrganic Fig Vinegar\u003c\/a\u003e tastes velvety and sweet-and-sour; the sweetness comes entirely from the dried fig, and it belongs with goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a mild, uniform assortment will be surprised: there are worlds between clear white wine vinegar and tart aronia vinegar, and that is the point of the set.\u003c\/p\u003e\n\n\u003ch3\u003eHow to taste your way through the box\u003c\/h3\u003e\n\n\u003cp\u003eTo taste, add a teaspoon of vinegar with a sip of water to a small glass; first smell, then taste. Start with white wine and cider vinegar, then red wine, and finally raspberry, fig, and aronia. Afterwards, head to the kitchen: white wine vinegar in cucumber salad, red wine vinegar in lentil soup, cider vinegar in coleslaw. Drizzle raspberry vinegar over vanilla ice cream, fig vinegar over goat cheese with bread, and stir aronia vinegar with honey and ginger into cold water for a switchel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e An aperitif from the set, as recommended by the manufacturer: pour 20 ml of raspberry vinegar over 80 ml of Prosecco or tonic water.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Großhaslach, in a box from Neuendettelsau\u003c\/h3\u003e\n\n\u003cp\u003eAll six vinegars are produced at the ezzich vinegar manufactory in Großhaslach, a district of Petersaurach in the Ansbach district. Roberto Rotella, a trained restaurant specialist, ferments organic wines from the Hofmann winery in Ergersheim and regional organic cider using the trickling method: vinegar bacteria on a carrier material, plenty of oxygen, a cycle of spraying and resting until the mother of vinegar forms. For the fruit vinegars, freeze-dried raspberries, aronia berries, or dried figs ferment from the start. Daniela Rotella checks every batch; bottling and labeling are done by hand. Because the vinegars remain unheated, a mother of vinegar can re-form even in the small bottles; this is a sign of quality—just pour it off or pass it through a tea strainer. Store in a cool, dark place; the vinegars do not have an expiration date.\u003c\/p\u003e\n\n\u003cp\u003eThe wooden box comes from the Diakoneo workshop for people with disabilities in Neuendettelsau, also in the Ansbach district. Daniela and Roberto Rotella started in October 2021 with eight varieties; today there are over 20.\u003c\/p\u003e\n\n\u003ch3\u003eFor starters, for gifting, for the kitchen table\u003c\/h3\u003e\n\n\u003cp\u003eThe set is for everyone who wants to try ezzich for the first time and find out which variety suits their kitchen. It is a gift for people who love to cook. Anyone who already knows it should be the berry variety can order the 250 ml bottle of their favorite flavor right away. The savory varieties with wild garlic, spices, porcini mushroom, and tomato can be found in the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-wuerze-basic\"\u003eSeasoning \u0026amp; Basic Tasting Set\u003c\/a\u003e. You can find all varieties from Großhaslach on the \u003ca href=\"\/en\/collections\/hersteller-ezzich-essigmanufaktur\"\u003eezzich vinegar manufactory page\u003c\/a\u003e, and other vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis set is not suitable for your pantry stock: 60 ml is for tasting; for everyday potato salad, you need the large bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSix organic vinegars from Middle Franconia in a wooden box – for tasting at the kitchen table, for gifting, and for finding your own favorite variety.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"6 × 60 ml","offer_id":57548216861004,"sku":"046EZZ0016","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ezzich-bio-essig-tasting-set-frucht-basic-3.png?v=1778854980"},{"product_id":"himbeer-balsam","title":"Raspberry Balsamic","description":"\u003ch2\u003eWajos Raspberry Balsam. One-third raspberry juice on white wine vinegar, mild and fruity-sweet – the fruit vinegar that stays light and tastes like berries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Raspberry Balsam\u003c\/strong\u003e is a vinegar preparation made from white wine vinegar with 33.8 percent raspberry juice from concentrate and sugar, with 5.3 percent acidity, 250 ml from Dohr on the Moselle. Not a balsamic from Modena, not a dark crema, not a raspberry syrup, but a light fruit vinegar with significantly more acidity than the cremas. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Balsam from Wajos\u003c\/strong\u003e is the bottle for everyone who likes the sweet cremas but sometimes wants a vinegar that actually tastes like vinegar. The cremas are dark, thick, and sweet with three or four percent acidity. The Raspberry Balsam is light, red, and has 5.3 percent – enough to make a leaf salad taste fresh instead of like dessert. Added to this is one-third raspberry juice, which softens the vinegar. For us, it is the best-selling Wajos vinegar outside of the cremas. Many customers keep it on the shelf next to the Fig-Date Crema: one for cheese and dark sauces, the other for green salads.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry in the front, white wine vinegar in the back, sweetness in between\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the balsam smells of raspberry, almost like jam, and tastes that way at first, too: fruity, red, sweet. Then comes the white wine vinegar, clear and slightly vinous, giving the whole thing the acidity that defines a vinegar. At 5.3 percent, it sits between a mild wine vinegar and the Wajos cremas. The balsam is significantly more acidic than a crema, but never harsh in the nose like a spirit vinegar.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it is sweet: 42 grams of sugar per 100 milliliters, from raspberry juice and added sugar. That is less than most cremas, but far more than a classic vinegar. Two tablespoons are enough for a bowl of salad, making the dressing fruity rather than sticky. The balsam also contains natural flavoring and potassium metabisulfite as an antioxidant, meaning sulfites – those who pay attention to this should be aware.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the dark, caramel depth of a balsamic from Modena, the balsam is not suitable – in that case, the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is the right bottle. And anyone expecting a tart, unsweetened raspberry vinegar, like those made by some vinegar producers from fermented berries, will clearly taste the sugar here.\u003c\/p\u003e\n\n\u003ch3\u003eFor green salads, goat cheese, beetroot, and dessert\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is the leaf salad: lamb's lettuce, butterhead lettuce, or a young leaf mix, two tablespoons of balsam, three tablespoons of oil, salt. The dressing turns pink and tastes like berries, and the salad leaves remain fresh. With walnuts, a few fresh raspberries, and goat cheese, it becomes the salad we make most often in the summer. Mustard and honey stay in the cupboard – the balsam brings sweetness and acidity together.\u003c\/p\u003e\n\n\u003cp\u003eIt goes better with beetroot than almost anything else: cooked sliced beetroot, balsam, oil, a little horseradish or fresh goat cheese. A cucumber salad with dill also becomes different with Raspberry Balsam – fruitier, less sharp. And coleslaw with apple gains the fruitiness it otherwise lacks with a dash of balsam.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it works in light sauces: a tablespoon in the pan after removing the chicken breast or pork tenderloin, reduce briefly, and thicken with cream or butter. It is too light and bright for game – that is what the dark cremas are made for. Over vanilla ice cream, panna cotta, or a bowl of strawberries, a few drops are the dessert for people who know vinegar on strawberries and want to double down on the berry.\u003c\/p\u003e\n\n\u003cp\u003eThe balsam is not suitable for pickling vegetables or for dishes that cook for a long time: the raspberry gets lost, the sugar remains. Always add it only at the very end. And for a dressing for tomato and mozzarella, we prefer something darker – the raspberry feels out of place with tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of balsam, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, a pinch of salt – the dressing we put on every salad with goat cheese and nuts when the Fig-Date Crema would be too heavy.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar from a family that has been working with wine for 15 generations\u003c\/h3\u003e\n\n\u003cp\u003eWhite wine vinegar as a base is a natural fit for Wajos. Behind the brand is the Oster family from Ediger-Eller on the Moselle, winemakers for 15 generations. Walter Josef Oster, whose initials form the name Wajos, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and business partner Ulf Schwichtenberg built the brand from this starting in the 2000s, with headquarters in Dohr near Cochem, the first own store in 2008 in Trier, and today shops all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe family business carries around 900 items, over 80 people work in Dohr, and most products are created there – the fruit vinegars and cremas are among them, tested in their own laboratory. Those who know wine also know vinegar: white wine vinegar under the raspberry is the product closest to a winery, and the fruit is added as juice, supplemented by natural flavoring. \"Controlled smaller work\" is what Wajos calls its principle – better fewer varieties that are just right.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for salad eaters, for the summer, and for people who find cremas too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe balsam is the bottle for everyone who eats salad every day. It brings fruit into the dressing while still letting it remain a dressing. Those who prefer it to taste more like dark berries will find a second variety based on white wine vinegar in the \u003ca href=\"\/en\/products\/schwarzer-holunder-balsam\"\u003eBlack Elderberry Balsam\u003c\/a\u003e; those who like it thick and sweet should take the cremas. All vinegars and cremas are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry, cool place away from light, the bottle lasts a long time; 250 milliliters is enough for about two months of daily use at two tablespoons per salad. As a gift, it is the perfect souvenir for a friend who always makes her salad with the same vinegar – light, red, with a label that stands out on the shelf. The balsam is not suitable for those who avoid sulfites or for those looking for a low-sugar vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRaspberry juice on white wine vinegar, light and fruity – the vinegar from the Moselle that we recommend for green salad when balsamic would be too dark.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548219908428,"sku":"046WAJ0005","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeer-balsam-woo-eigen.png?v=1790954883"},{"product_id":"blaubeer-crema","title":"Blueberry Crema","description":"\u003ch2\u003eWajos Blueberry Crema. White wine vinegar, blueberries, and plenty of sweetness; deep blue and viscous – the crema that works for both salad and dessert.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Blueberry Crema\u003c\/strong\u003e is a thick vinegar preparation based on white wine vinegar with 5 percent blueberry juice from concentrate, sugar, and glucose syrup, with 3 percent acidity, 250 ml, from Dohr on the Moselle. It’s not a balsamic, not a fruit vinegar for pickling, and not a pure syrup, but a sweet crema for drizzling over salad, cheese, and fruit. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry Crema by Wajos\u003c\/strong\u003e is the bottle on the table that causes confusion: it is blue, almost violet, and most guests guess it’s syrup. Then it ends up on the lamb’s lettuce, and the blue turns into a dressing. This very contradiction is why it’s so popular with us – only the Fig-Date Crema and the Mango Crema rank ahead of it. It is the crema for anyone who usually finds vinegar too sour – and it is the only one on the shelf that goes straight from the salad to vanilla ice cream.\u003c\/p\u003e\n\n\u003ch3\u003eBlueberry and sweetness up front, white wine vinegar as a quiet acidity behind it\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark blue, thick, and runs slowly from the spoon. The start is all sweetness: sugar and glucose syrup are the first ingredients, and you notice the 67 grams of sugar per 100 milliliters immediately. Then comes the blueberry, fruity and slightly tart, like a handful of berries that have already been lying in the sun. The white wine vinegar holds back – 3 percent acidity is enough to make it a dressing rather than a topping for pancakes.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: there is 5 percent blueberry juice in the bottle, the color additionally comes from aronia juice concentrate, and a natural aroma provides the flavor. Potassium metabisulfite is included as an antioxidant, so the crema contains sulfites. This is common for fruit cremas of this type, but we prefer to tell you before you read it on the label.\u003c\/p\u003e\n\n\u003cp\u003eUnlike Wajos’ dark cremas, this one starts with a light white wine vinegar instead of balsamic from Modena. This makes it milder and less woody – the fruit stands alone in the room. Anyone expecting a tart, acidic vinegar would be better served by the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e and its 5.3 percent acidity. And anyone on a low-sugar diet should take it for what it is: a sweet dressing, one tablespoon per salad.\u003c\/p\u003e\n\n\u003ch3\u003eOver lamb's lettuce, goat cheese, pancakes, and sparkling wine\u003c\/h3\u003e\n\n\u003cp\u003eOur standard dish is a salad with lamb’s lettuce or arugula, a neutral oil, salt, and the crema drizzled over it. You can leave out the vinegar and honey – the sweetness and acidity are already in there. With goat cheese, walnuts, and a few fresh blueberries in the summer, it becomes a dinner that looks like more work on the plate than it actually was.\u003c\/p\u003e\n\n\u003cp\u003eWith cheese, it’s a fruit chutney in a bottle: a few drops on cream cheese, Camembert, or a mild blue cheese. Children who find marmalade boring eat it on bread with cream cheese for breakfast. And on a cheese board in the evening, it’s the blue alternative to fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it shows what a white wine vinegar base can do: over vanilla ice cream, pancakes, yogurt, or quark, it tastes like a berry sauce with a little kick. A spoonful over a bowl of fruit salad, and the fruits taste like more. Wajos itself also recommends it as an addition to sparkling wine or cocktails – a teaspoon in the glass colors and sweetens it; a second one is too much.\u003c\/p\u003e\n\n\u003cp\u003eA trick from our kitchen: Stir two teaspoons of crema with cream cheese and a splash of milk until smooth, and you have a dip for crackers or a filling for crêpes. And game dishes with red cabbage or a duck breast can handle a tablespoon in the sauce at the end – the berry pairs well with the dark meat.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling vegetables, for cucumber salad, or for anything where a clear vinegar is required. It doesn’t handle long cooking well: the sugar caramelizes, and the fruit disappears. Always add it just before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce, goat cheese, walnuts, plus three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e and two tablespoons of Blueberry Crema – the dressing where the blueberry tastes like summer and the lemon keeps the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a winemaking family on the Moselle that treats vinegar as a craft\u003c\/h3\u003e\n\n\u003cp\u003eThe crema comes from Dohr near Cochem on the Moselle, where Wajos manufactures around 900 items – most of them on-site. The name stands for the initials of Walter Josef Oster, the founder of a winemaking family from Ediger-Eller that has been making wine for 15 generations. Anyone who has worked with wine for so long also knows the vinegar that it becomes – and from this, a range of cremas emerged that now forms the core of the brand.\u003c\/p\u003e\n\n\u003cp\u003eThe company itself began in the 1980s as a liqueur manufactory next to the vineyard. Peter Oster, the founder’s son, and his business partner Ulf Schwichtenberg developed it into the Wajos brand from the 2000s onwards, with the first store in Trier in 2008 and today with stores all over Germany. Over 80 people work in Dohr, and an in-house laboratory monitors what goes into the bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe blue bottle is one of the cremas based on white wine vinegar, which are lighter and milder than the balsamic varieties. At Wajos, it is listed as a sweet, vegan crema, and it has been one of the three most-ordered bottles in our shop for years.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for berry fans, for summer, and for people who avoid vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThe Blueberry Crema is the right bottle for anyone who likes salad but avoids vinegar, and for anyone looking for a dressing that can also go over dessert. If you prefer something more classic and darker, opt for the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e; if you prefer something lighter and more exotic, the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e. You can find the entire range on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt works well as a gift because of the color: a deep blue bottle on the kitchen shelf stands out, and the first salad served with it is a conversation starter. In the pantry, it keeps for a long time if stored in a dry place away from light; once opened, it should be refrigerated. 250 milliliters will last for months with one tablespoon per salad. It is not suitable for anyone who needs to avoid sulfites, and for anyone expecting a sugar-free dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlueberry, white wine vinegar, and plenty of sweetness, deep blue and thick – the crema from the Moselle that, for us, ranges from salad to vanilla ice cream.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548219941196,"sku":"046WAJ0003","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/blaubeer-crema-woo-eigen.png?v=1790954889"},{"product_id":"cranberry-crema","title":"Cranberry Cream","description":"\u003ch2\u003eWajos Cranberry Crema. Balsamic from Modena and cranberry juice, tart-sweet and thick – the dark red crema for cheese boards and robust salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Cranberry Crema\u003c\/strong\u003e is a thick vinegar preparation made from 39.5 percent Aceto Balsamico di Modena P.G.I. and 11.5 percent cranberry juice from concentrate, with 3 percent acidity, 250 ml from Dohr on the Moselle. Not a fruit syrup, not a clear berry vinegar, but a crema with the dark balsamic note and the tart side of the cranberry. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Crema by Wajos\u003c\/strong\u003e is the crema for people who find the Fig-Date version too sweet. Both come from the same line, both are thick and dark, and both drizzle out of the bottle in ribbons. But where the date is caramel-round, the cranberry remains tart – it has that slightly bitter, dry touch you know from cranberry juice. That is precisely why it works with things where sweet cremas fail: ripe cheese, game, a salad with bacon. It is very popular with us, and often the second bottle chosen after the first crema.\u003c\/p\u003e\n\n\u003ch3\u003eTart like cranberry, dark like balsamic, sweet in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is deep red-brown and thick, but slightly lighter than the date varieties. At the start is the balsamic from Modena, which makes up the largest part of the bottle at just under 40 percent. It tastes dark and vinous, with the familiar balsamic sweetness from grape must. Then comes the cranberry with 11.5 percent juice – berry-forward, yet tart rather than saccharine, with a lingering finish. The 3 percent acidity holds everything together and remains subtle on the nose.\u003c\/p\u003e\n\n\u003cp\u003eIt is still sweet, however: 58 grams of sugar per 100 milliliters, from sugar, glucose syrup, and the grape must in the balsamic. A teaspoon provides fruit, a tablespoon provides sweetness. This crema is not suitable for those looking for a tart, acid-forward berry vinegar for vinaigrettes. In that case, the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e based on white wine vinegar with over 5 percent acidity is the right bottle. The crema contains natural flavoring and flavoring, as well as potassium metabisulfite as an antioxidant, i.e., sulfites. Both are stated on the label, and both should be mentioned.\u003c\/p\u003e\n\n\u003ch3\u003eOn cheese, with game, in winter salads, and over goat cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe cheese board is its home. A few ribbons of it next to a ripe mountain cheese, a blue cheese, or a Camembert replace the chutney and figs. The tart berry holds its own against strong cheese, where fig and date would become too soft. On baked goat cheese with walnuts and lamb's lettuce, it serves as both the dressing and the honey.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it fits wherever lingonberries are usually served: a spoonful stirred into the sauce for venison, deer, duck, or goose just before serving. It adds fruit and color to red cabbage, and a sweet-tart counterpoint to roasted pumpkin or Brussels sprouts with bacon. On a winter salad with radicchio, orange, and nuts, it completely replaces the vinegar – just add olive oil and salt.\u003c\/p\u003e\n\n\u003cp\u003eAnd it works with grilled meat: a few drops on a steak or on pulled pork in a bun, paired with cheddar. Over vanilla ice cream or a panna cotta, it becomes a dessert with a tart edge. For children, the tart note is often too much – in that case, the \u003ca href=\"\/en\/products\/blaubeer-crema\"\u003eBlueberry Crema\u003c\/a\u003e remains the easier choice.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for cooking over a long period, for pickling, or for anything that requires a clear vinegar. The sugar will caramelize, and the fruit will vanish. Always add it at the very end, and in ribbons rather than puddles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce, fried bacon bits, walnuts, one tablespoon of crema, and two tablespoons of good olive oil. That is the salad that is on our table from November to February, and the vinegar bottle stays in the cupboard.\u003c\/p\u003e\n\n\u003ch3\u003eA crema from a winegrowing family on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle, and the road there leads through a winery. The Oster family has been making wine in Ediger-Eller for 15 generations, and the letters of the company name stand for Walter Josef Oster, the founder of this wine dynasty. Walter Oster started with liqueurs in the 1980s alongside the winery. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from it starting in the 2000s – the first store opened in Trier in 2008, and today there are stores all over Germany and over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eIt makes sense for a winegrowing family to become a vinegar manufactory. Anyone who understands wine understands wine vinegar, and balsamic from Modena consists essentially of exactly that: wine vinegar and boiled-down grape must. For the cremas, fruit is added as juice or syrup, and the whole mixture is adjusted to be thick and sweet. Wajos carries around 900 items, most of which are produced in Dohr and tested in their own laboratory. The cranberry variety is a bestseller in the Wajos kitchen range – and for us, it is the third most popular crema after Fig-Date and Mango.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for cheese lovers and the Advent table\u003c\/h3\u003e\n\n\u003cp\u003eCranberry Crema is the bottle for everyone who already has a sweet crema in the cupboard and now wants the tart side. Those who think of fig mustard when it comes to cheese and lingonberries when it comes to game will find both in one bottle here. As a gift, it is perfect for people who enjoy eating cheese – in a package with the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, you have covered both the sweet and the tart direction. You can find the entire crema range on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry place away from light, the bottle lasts a long time; once opened, it stays good in the refrigerator for months. 250 milliliters are enough to last through the entire winter with one tablespoon per salad. It is not suitable for those who expect primarily sweetness from a crema – the cranberry remains tart, and that is intentional.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBalsamic from Modena and tart cranberry, thick-bodied from the Moselle – the crema for cheese, game, and winter salad that can do more than just be sweet.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548220039500,"sku":"046WAJ0004","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cranberry-crema-woo-eigen.png?v=1790954896"},{"product_id":"dattel-speck-crema","title":"Date and Bacon Spread","description":"\u003ch2\u003eWajos Date-Bacon Crema. Date syrup, Balsamic vinegar from Modena and bacon – the dark, sweet-smoky crema for lamb's lettuce, tapas platters, and roast gravy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Date-Bacon Crema\u003c\/strong\u003e is a thick vinegar preparation made from 50 percent date syrup and 17.6 percent Aceto Balsamico di Modena P.G.I., with bacon extract and 3 percent acidity, 250 ml from Dohr on the Moselle. This is not a balsamic for cooking, not a vegan fruit crema, and not vinegar with bacon bits, but a crema for drizzling – as sweet as a date, as smoky as bacon, with a subtle acidity at the end.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDate-Bacon Crema from Wajos\u003c\/strong\u003e is bacon-wrapped dates, just in a bottle. It’s Friday night, the tapas platter is on the table: Manchego, olives, a few slices of chorizo, bread. Instead of wrapping dates in bacon and popping them in the oven, you drizzle the crema in thin threads over cheese and bread – and it tastes exactly like it. For us, it’s the savory choice among the cremas, the bottle for those who find fig and mango too mild. One spoonful is enough to make a salad taste like a Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eSweet first, then smoke and bacon, the acidity comes last\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark brown, thick, and pours slowly from the bottle. The date leads the way: date syrup makes up half of the bottle and provides a deep, caramel-like sweetness. Behind it comes the bacon – as an extract rather than bits – smoky and savory, so the sweetness remains robust. The balsamic from Modena with its three percent acidity finishes it off and keeps everything in balance: it tastes like a dressing, not a syrup.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: it contains 61 grams of sugar per 100 milliliters, from date syrup, beet syrup, and sugar. A tablespoon over a salad is the right dose; any more becomes too sweet. In addition to the bacon extract, the crema contains natural flavorings and, like every balsamic, sulfites. Because of the bacon, it is not suitable for vegetarians and vegans.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone wanting a pure, sweet fruit crema, this is not the right choice – in that case, the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is the right bottle, with the same date base but bacon-free. Those expecting the tart, woody tone of a long-aged balsamic will search in vain here: the crema is a preparation, and the fruit dictates the taste.\u003c\/p\u003e\n\n\u003ch3\u003eOver lamb's lettuce with feta, for the tapas platter, and in dark sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe salad it was made for is lamb's lettuce with feta. Leaves, olive oil, salt, crumbled feta on top, and the crema drizzled over it – no need for extra vinegar or honey. With roasted walnuts and a few bacon cubes from the pan, it turns into a dinner. It also pairs well with potato salad with bacon and onions, arugula with pear and blue cheese, or a lukewarm lentil salad.\u003c\/p\u003e\n\n\u003cp\u003eOn a tapas platter, it takes on the role of chutney: a few drops on Manchego, on goat cheese, or on bread with cream cheese. For baked Camembert, it replaces the dollop of cranberry sauce, with more depth. And on a slice of buttered bread with mountain cheese, it’s exactly what was missing in the evening.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it unfolds in dark sauces: a tablespoon in the gravy for roast pork, beef, game, or in red cabbage just before serving. It glazes Brussels sprouts, carrots, or pumpkin from the oven if you add it in the last few minutes. In a lentil stew or goulash soup, a spoonful rounds off the acidity, and the date remains undetected – only the sauce is suddenly better.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling, for cucumber salad, or anywhere a clear, acidity-forward vinegar is needed. It also doesn't tolerate long cooking times well: the sugar caramelizes and the aroma is lost. Always add it at the end so the fruitiness remains.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of Date-Bacon Crema, three tablespoons of \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Infused Oil\u003c\/a\u003e, salt, and pepper – the perfect dressing for the lukewarm potato salad with bacon that we bring to grill parties.\u003c\/p\u003e\n\n\u003ch3\u003eA crema from a house that started with wine\u003c\/h3\u003e\n\n\u003cp\u003eThe crema comes from Dohr near Cochem on the Moselle, where Wajos produces most of its approximately 900 items itself. The name is an abbreviation: Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, he set up a liqueur manufactory next to the winery, and from the 2000s, his son Peter Oster and his business partner Ulf Schwichtenberg turned this into the Wajos brand.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who makes wine knows vinegar – it is the other side of the same grape. The cremas at Wajos were developed from this: fruit vinegar preparations with a balsamic base, thick-bodied, in over a dozen varieties, and this one is the variety with the savory note. Today, over 80 people work in Dohr, the first own store opened in 2008 in Trier, and there are now Wajos shops all over Germany. An in-house laboratory tests the products before they are bottled – a family business that prefers to \"work in a controlled, smaller way\" rather than doing everything that would be possible.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for anyone who only likes sweetness with a savory edge\u003c\/h3\u003e\n\n\u003cp\u003eThe Date-Bacon Crema is the second bottle you’ll want once you already have a Wajos crema on your shelf. It is the savory variation for people who like Fig-Date but want something bolder for their cheese. If you prefer sour and fruity over sweet and smoky, you are better off with the \u003ca href=\"\/en\/products\/cranberry-crema\"\u003eCranberry Crema\u003c\/a\u003e. You can find all cremas on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who host tapas nights or build cheese platters – a bottle that stays on the table and, once opened, keeps for months when stored in a cool, dark place. 250 ml will last through the winter at one spoonful per salad. It is not suitable for vegetarians, vegans, or anyone looking for a low-sugar dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDate, balsamic from Modena, and a touch of bacon – the savory crema from the Moselle for lamb's lettuce, cheese, and your Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548220072268,"sku":"046WAJ0007","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dattel-speck-crema-woo-eigen.png?v=1790954902"},{"product_id":"feige-dattel-crema-32200322571","title":"Fig-Date Cream","description":"\u003ch2\u003eWajos Fig-Date Crema. Date syrup and balsamic vinegar from Modena, thick and sweet – the crema that turns any salad into a gourmet dish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Fig-Date Crema\u003c\/strong\u003e is a thick vinegar preparation made from 50 percent date syrup, 17 percent Aceto Balsamico di Modena P.G.I., and fig juice, with 3 percent acidity, 250 ml from Dohr on the Moselle. Not a vinegar for pickling, not a balsamic for cooking, but a crema for drizzling – sweet, fruity, with a subtle note of acidity at the end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFig-Date Crema from Wajos\u003c\/strong\u003e is the bottle that has been our top seller for years—ordered more frequently than any other Wajos product. The reason is simple: it turns a salad with oil and salt into a proper dish, a cheese board into a dinner, and a roast gravy into one that people ask about. One spoonful is enough, and you will taste date, fig, and balsamic in that order.\u003c\/p\u003e\n\n\u003ch3\u003eSweet as a date, fruity as a fig, acidic only at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark brown, almost black, and so thick that it flows in ribbons from the bottle. First comes the date: the deep, caramel sweetness of date syrup, which makes up half the bottle. Then the fig, fruity and slightly lighter. And only at the end does the balsamic from Modena arrive with its acidity – three percent, just enough to ensure it passes as a dressing rather than a syrup.\u003c\/p\u003e\n\n\u003cp\u003eThis is the difference from a classic balsamic: the crema is a preparation, something different from an aged vinegar. Anyone looking for the tart, woody tone of a true Aceto Balsamico Tradizionale needs a different bottle—this one was made for something else. It is the sweet, uncomplicated version that even people who usually avoid vinegar will enjoy.\u003c\/p\u003e\n\n\u003cp\u003eAnd it is sweet: 57 grams of sugar per 100 milliliters, from date syrup, beet syrup, and sugar. One tablespoon over a salad is the right dose; half the bottle would be too much. For anyone looking for a low-sugar dressing, this crema is not suitable—a classic wine vinegar would be a better choice. The crema also contains flavoring, like almost all fruit cremas of this type.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad, cheese, goat cheese, and dark sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe classic application is salad: arugula, lamb's lettuce, or leaf lettuce, a good olive oil, salt, and the crema drizzled over it in ribbons. You can skip the vinegar, mustard, and honey – the crema provides sweetness and acidity at the same time. With walnuts, pear, and goat cheese, it becomes a salad that stands as a main course.\u003c\/p\u003e\n\n\u003cp\u003eWith cheese, it acts as a chutney in a bottle: a few drops on goat cheese, Camembert, Brie, or a robust mountain cheese. On baked goat cheese with honey, it replaces the honey. And on a cheese platter served with wine, it takes the place of what would otherwise be fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it fits perfectly in dark sauces: a tablespoon in the gravy for beef, venison, or duck—the date provides depth, the fig adds fruit, and the balsamic rounds it all off. Added to a pan with Brussels sprouts, carrots, or beets shortly before serving, it glazes the vegetables. And over vanilla ice cream or strawberries, it is the perfect dessert for people who know about balsamic on strawberries and want more sweetness.\u003c\/p\u003e\n\n\u003cp\u003eA trick for those in a hurry: shake the crema with a little olive oil in a screw-top jar; the dressing will emulsify and coat the leaves as a film instead of running in ribbons. For children, it is often the reason they eat their salad at all—the sweetness wins them over where vinegar would deter them. And on a Caprese with tomato and mozzarella, it replaces balsamic, with significantly more fruitiness.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling, deglazing in large quantities, or anywhere a clear, acid-forward vinegar is required—such as cucumber salad. It does not handle long cooking well: the sugar caramelizes, and the fruit notes are lost. Always add it at the very end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of crema, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003elemon olive oil\u003c\/a\u003e, and salt – the dressing we recommend most often for salads with goat cheese and nuts.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr on the Moselle, from a family of winemakers\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a specialty gourmet producer in Dohr near Cochem on the Moselle, which grew out of the Oster family winery in Ediger-Eller. The name stands for Walter Josef Oster, the founder of the winemaking dynasty that has been producing wine for 15 generations. In the 1980s, Walter Oster founded a liqueur distillery, and from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand—with its own production facility in Dohr, over 80 employees, and its own stores.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are the core of the Wajos range: fruit vinegar preparations based on Aceto Balsamico di Modena, thick and sweet, in over a dozen varieties. The Fig-Date Crema is their best-seller—listed as a top product at Wajos itself. It is manufactured in Dohr, where the products are tested in their own laboratory before they go into the bottle.\u003c\/p\u003e\n\n\u003cp\u003eIt makes sense that a winemaking family knows how to handle vinegar: vinegar is wine that has continued to evolve. At Wajos, every crema starts with a balsamic, and the fruit is added in the form of syrup or juice, supplemented with flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema to start with and keep in stock\u003c\/h3\u003e\n\n\u003cp\u003eThe Fig-Date Crema is the bottle you should start with at Wajos if you are not yet familiar with their cremas: the round, sweet, uncomplicated variety that works equally well on salad and cheese. If you want more after that, you will find a fruity, bright variety in the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e and a savory option in the \u003ca href=\"\/en\/products\/dattel-speck-crema\"\u003eDate-Bacon Crema\u003c\/a\u003e. All cremas can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle keeps for a long time in your pantry, and once opened, it lasts for months in the refrigerator—250 ml lasts about a quarter of a year at one tablespoon per salad. As a gift, it is the perfect souvenir for people who enjoy eating salad but always use the same vinegar: a bottle that stands out on the kitchen shelf and stays within reach after the first salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDate, fig, balsamic from Modena – drizzled in ribbons over salad and cheese, the crema from the Moselle that has surpassed all the others for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221743436,"sku":"046WAJ0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/feige-dattel-crema-32200322571-freisteller-v3.png?v=1791185687"},{"product_id":"mango-crema","title":"Mango Cream","description":"\u003ch2\u003eWajos Mango Crema. Mango pulp in spirit vinegar, thick and fruity – the light crema for green salad, prawns, and anything that should taste like summer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Crema\u003c\/strong\u003e is a thick vinegar preparation made from 29 percent mango pulp on a base of spirit vinegar, with 4 percent acidity, 250 ml from Dohr on the Moselle. Not a balsamic, not a clear fruit vinegar, not syrup for lemonade, but a yellow crema for drizzling – mango first, the acidity only at the end.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Crema by Wajos\u003c\/strong\u003e is a staple in our kitchen, right behind the Fig-Date Crema – and in summer, it catches up. Saturday lunchtime, the kids are hungry: a green salad, a few strips of pan-fried chicken, cucumber, bell pepper. Oil and salt on top, then the crema in drizzles – and the salad tastes of mango, even though the only mango in the house is in the bottle. That is exactly what the bottle is made for: the days when a dressing needs to be quick but still taste like something.\u003c\/p\u003e\n\n\u003ch3\u003eMango up front, a light acidity at the back – and fruit instead of balsamic depth\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is sunny yellow and thick; it flows from the bottle in ribbons. First comes the mango: ripe, sweet, with the slightly resinous note that mango pulp has. Then the spirit vinegar, clear and neutral, which with its 4 percent acidity provides a kick at the end. That’s it – and that is the point. The dark, woody depth of balsamic-based cremas is missing in the Mango Crema. It is brighter, lighter, and tastes of fruit rather than barrels.\u003c\/p\u003e\n\n\u003cp\u003eIt is definitely sweet: 54 grams of sugar per 100 milliliters, from invert sugar syrup and mango pulp. A tablespoon over a salad is enough; half a bottle would be too much. For those who want a dry, acidity-focused dressing, this crema is not suitable – in that case, the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e with 5.3 percent acidity is the clearer choice. The crema contains natural flavoring, a coloring food made from safflower and lemon for the yellow color, and sulfites as an antioxidant. That needs to be said before the bottle ends up on the shelf.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eOver green salad, prawns, coconut rice, and vanilla ice cream\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is green salad with something savory on top: chicken, turkey strips, fried halloumi. Olive oil, salt, the crema in drizzles – you can leave out the vinegar and honey, as the crema brings both. With avocado, cucumber, and toasted cashews, it turns into a salad that passes for dinner.\u003c\/p\u003e\n\n\u003cp\u003eFor everything that comes out of the wok, it is the trick: a spoonful over prawns just before serving, a spoonful over fried vegetables with coconut rice, a few drops on spring rolls instead of store-bought sweet-and-sour sauce. Mango goes well with chili, cilantro, lime, and ginger – the crema fits in where balsamic would be out of place.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, it goes well with cream cheese, fresh goat cheese, and mild semi-hard cheese, rather than blue cheese. And for dessert: over vanilla ice cream, yogurt with muesli, or fruit salad with strawberries – it replaces the syrup and provides the acidity that keeps the whole thing fresh. Dried mango with a few drops of crema is a snack that no one in our house will give up anymore.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for marinating, deglazing roasts, or for anything that cooks for a long time: the sugar caramelizes, and the fruit disappears. Always add it at the very end, never into the pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of crema, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, a pinch of salt, a little chili – the dressing for salads with chicken, prawns, or avocado.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr on the Moselle, where cremas are the core business\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle, and the name is an acronym. It stands for Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, Walter Oster opened a liqueur manufactory next to the winery. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from it starting in the 2000s – the first store in Trier in 2008, today stores throughout Germany and over 80 people in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are the heart of the assortment: thick fruit vinegar preparations in a dozen varieties, most of them based on balsamic. The mango variety is the exception, as it is based on spirit vinegar – bright, neutral, so that the mango takes precedence over the vinegar. For a winemaking family, vinegar is a familiar craft; vinegar is wine that has gone one step further.\u003c\/p\u003e\n\n\u003cp\u003eWajos carries around 900 items, most of them made in Dohr itself, and every batch goes through their own laboratory before it is bottled. The family business calls its principle \"working in a controlled small-scale manner\" – better to have fewer varieties that are right than to jump on every trend.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for summer and for people who find balsamic too heavy\u003c\/h3\u003e\n\n\u003cp\u003eMango Crema is the bottle you buy when the Fig-Date Crema is too dark and too heavy for summer. It is the light variety on the Wajos shelf – fruity, light, uncomplicated – and often the first crema that children willingly put on their salad. Those who want more after that will find a second light variety in the \u003ca href=\"\/en\/products\/pfirsich-maracuja-crema\"\u003ePeach-Passion Fruit Crema\u003c\/a\u003e and the dark, date-sweet one in the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e. All varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect thing to bring to a barbecue party: a bottle that stands on the buffet next to the salad and is empty by the end of the evening. Once opened, it lasts for months in the refrigerator; 250 ml is enough to last through the whole summer at one tablespoon per salad. It is not suitable for people who avoid sulfites – that is stated clearly enough on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMango on spirit vinegar, yellow and thick – the crema from the Moselle that turns a salad with chicken into a summer meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221776204,"sku":"046WAJ0002","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-crema-woo-eigen.png?v=1790954909"},{"product_id":"pfirsich-maracuja-crema","title":"Peach-Passion Fruit Crema","description":"\u003ch2\u003eWajos Peach-Passion Fruit Crema. Peach juice and passion fruit on white wine vinegar, mild with 3 percent acidity – the summer crema for leaf salad, chicken, and a glass of mineral water.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peach-Passion Fruit Crema\u003c\/strong\u003e is a sweet vinegar preparation based on white wine vinegar with 21.5 percent peach juice and 4.4 percent passion fruit juice from concentrate, 3 percent acidity, 250 ml, from Dohr on the Moselle. Not a balsamic, not a clear fruit vinegar for pickling, not a crema for dark sauces – but a sweet, light fruit crema for drizzling. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach-Passion Fruit Crema by Wajos\u003c\/strong\u003e is the answer to a question we are often asked: Which crema should I use besides the Fig-Date one? The \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is dark, thick, and caramelly, made for cheese and roasted sauces. The Peach-Passion Fruit Crema is its counterpart: based on white wine vinegar instead of balsamic, with peach instead of date, lighter and brighter in taste. It is ordered from us often – mostly by people who are looking for something fresh in the summer for salad with chicken or goat cheese. If you have both bottles on the shelf, you have one crema for winter and one for summer.\u003c\/p\u003e\n\n\u003ch3\u003eFirst peach, then passion fruit, the acidity remains subtle\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is peach: ripe, juicy, sweet, like canned fruit from a jar. Good a fifth of the bottle is peach juice from concentrate, and that is what you taste first. The passion fruit comes afterward, with 4.4 percent significantly less, but it gives the crema that acidic-exotic note that would make pure peach boring. Only at the very end does the white wine vinegar with 3 percent acidity make itself felt. This is mild enough that children will accept the crema on salad, yet enough that it becomes a dressing rather than a fruit syrup.\u003c\/p\u003e\n\n\u003cp\u003eIt is sweet, that is part of it: sugar is at the top of the ingredients list, followed by glucose syrup, together 45 grams of sugar per 100 milliliters. That is why you should dose it like a dessert topping, a tablespoon per salad bowl rather than like vinegar. The fruit note is supported by natural flavorings, and it contains potassium metabisulfite as an antioxidant – the crema therefore contains sulfites. For those looking for a dry, acidity-focused dressing, this crema is not suitable. In that case, the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e with 4 percent acidity is the bolder choice, or a clear wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eOn salad with chicken, over fruit, and in mineral water\u003c\/h3\u003e\n\n\u003cp\u003eSummer salad is its home: leaf salad, fried chicken breast strips, a few tomatoes, good olive oil, salt, and the crema drizzled over the top. Honey and mustard stay in the cupboard – sweetness and acidity come from the bottle. It works just as well with feta or fresh goat cheese, with melon and arugula, or with a pasta salad that would otherwise just taste like mayonnaise. Two tablespoons of crema, three tablespoons of oil, a pinch of salt, shaken in a jar – and the dressing for four portions is ready.\u003c\/p\u003e\n\n\u003cp\u003eOver fruit, it is what a spoonful of sugar used to be: over strawberries, melon, fruit salad, or yogurt with muesli on Sunday morning. Over vanilla ice cream or panna cotta, it provides a fruit sauce with a hint of acidity that makes the dessert less heavy. And in mineral water – a teaspoon in a large glass, with ice and a mint leaf – it becomes a fruit spritzer that is non-alcoholic and makes juice unnecessary.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with chicken and fish when warm, but only at the end: a tablespoon in the pan drippings, briefly brought to a boil, then poured over the meat. The same applies to pork tenderloin and shrimp. It is less suitable for marinating for hours, as the sugar quickly turns black when grilling. And with robust meat – beef, game, lamb – it cannot compete; the fruit is too delicate for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Peach-Passion Fruit Crema with the \u003ca href=\"\/en\/products\/gartenkraeuter-oel-250-ml\"\u003eGarden Herb Oil\u003c\/a\u003e from Wajos, two to three, plus salt – the summer dressing we recommend for salad with grilled chicken breast.\u003c\/p\u003e\n\n\u003ch3\u003eA crema based on white wine vinegar from a family that comes from wine\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that white wine vinegar is the base for the fruit fits the origin of the bottle. Wajos is located in Dohr near Cochem on the Moselle, and the family behind it has been making wine in Ediger-Eller for 15 generations. The name is an acronym: Walter Josef Oster, the winemaker who opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from this starting in the 2000s – the first store of their own in Trier in 2008, today stores throughout Germany and over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are among the products that Wajos produces there itself, and every batch goes through their own laboratory before being bottled. The assortment ranges from dark balsamic cremas to the light varieties based on white wine vinegar, to which this one belongs. Anyone who knows what a Riesling tastes like understands why a winery prefers a light wine vinegar for its fruit crema over a dark one: The fruit remains visible, and the acidity comes from the wine rather than the barrel.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for summer and for people who find balsamic too heavy\u003c\/h3\u003e\n\n\u003cp\u003eIf someone says that balsamic is too heavy for them, this is the bottle we recommend. Light, fruity, sweet, free from the dark tone. It is the second crema after the Fig-Date one that we place alongside it when someone is looking for something for the summer. Those who want it even fruitier will find the berry version in the \u003ca href=\"\/en\/products\/erdbeer-rhabarber-crema\"\u003eStrawberry Rhubarb Crema\u003c\/a\u003e; all varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for people who like to eat salad and have never changed their vinegar – together with a flavored oil, it makes a dressing package. Unopened and stored in a cool, dark place, it lasts a long time; once opened, it belongs in the refrigerator and, at one tablespoon per salad, is a few months' supply. The crema is not suitable for pickling vegetables or for cucumber salad, which requires a clear vinegar – there, the fruit becomes a distraction.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePeach, passion fruit, white wine vinegar – the light crema from the Moselle for summer salads, fruit, and a glass of water with ice.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221808972,"sku":"046WAJ0006","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pfirsich-maracuja-crema-woo-eigen.png?v=1790954915"},{"product_id":"rezeptur-1779-apfelessig-mit-honig","title":"FORMULA 1779 Apple Cider Vinegar with Honey","description":"\u003ch2\u003eDR. HÖHL'S RECIPE 1779 Apple Cider Vinegar with Honey. Organic vinegar specialty made from meadow orchard apple cider vinegar and Bioland honey – mild, sweet and sour, and unpasteurized.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDR. HÖHL'S RECIPE 1779 Apple Cider Vinegar with Honey\u003c\/strong\u003e is a blend of 60% organic apple cider vinegar from local meadow orchards and 40% German Bioland honey. It comes from DR. HÖHL'S in Maintal near Frankfurt, in a 350 ml apothecary bottle with a pourer. The vinegar is unpasteurized and contains living \"mother of vinegar.\"\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRECIPE 1779 Apple Cider Vinegar with Honey by DR. HÖHL'S\u003c\/strong\u003e belongs to a very old family of seasoning blends. Vinegar and honey, stirred together into a liquid that is simultaneously sour and sweet. In Greek, such a mixture is called oxymel, composed of the words for sour and for honey. The manufacturer explicitly names oxymel shots as one application. It is based on raw apple cider vinegar: it is created from the direct juice of whole meadow orchard apples and is then bottled unpasteurized. The \"mother\" is that gelatinous layer of acetic acid bacteria that turns the alcohol in fermented apple juice into vinegar. In unheated vinegar, it remains alive and can appear as a fine turbidity in the bottle. To this, 40% honey is added, which DR. HÖHL'S sources directly from a Bioland beekeeping farm in Germany. No sugar is added; the sweetness comes solely from the honey. With 3.5% acidity, the mixture is significantly milder than the pure BioEss apple cider vinegar with its 5%. This makes it so versatile: you can use it by the spoonful where pure vinegar would be too sharp.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eSweet and sour are balanced in this bottle. This is how DR. HÖHL'S describes the character, and that is exactly what you taste with the first spoonful. First comes the round sweetness of the honey, followed immediately by the fresh acidity of the meadow orchard apples. Neither side overpowers the other; they remain in equilibrium.\u003c\/p\u003e\n\n\u003cp\u003eBecause the honey makes up almost half of the bottle, the mixture flows a bit thicker than pure vinegar. It coats the tongue more softly and barely tickles the throat. The underlying apple cider vinegar adds a fruity note reminiscent of freshly pressed apples. The honey provides depth and a slightly floral warmth.\u003c\/p\u003e\n\n\u003cp\u003eEaten straight from the spoon, the mixture is still too strong for many. Diluted in water or distributed in a dressing, it shows its strength: it seasons without dominating. In sauces, it rounds off acidity and salt, much like a splash of honey and a dash of vinegar, just in one step. Anyone expecting a sharp vinegar for pickling cucumbers will find this mixture too sweet. For that, the clear BioEss is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eREZEPTUR 1779 most frequently ends up in a glass. The manufacturer recommends apple cider vinegar drinks and small shots. For this, stir a spoonful into a large glass of water, still or sparkling, and season to your taste. In summer, a few ice cubes and a slice of apple go well with it; in winter, warm water with a slice of lemon.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, the mixture is a seasoning agent. According to the manufacturer, it is suitable for sauces, marinades, and dressings, for leafy salads and fruit salads. For a quick vinaigrette, whisk two tablespoons of REZEPTUR 1779 with four tablespoons of oil, salt, and a little mustard. This goes well with lamb's lettuce with walnuts, beetroot salad, or a lentil salad with goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eDR. HÖHL'S also mentions vegetables, tofu, chicken, salmon, soups, bowls, and smoothies. Brush a salmon fillet with the mixture just before the end of cooking to create a glossy, sweet and sour crust. Roasted carrots and parsnips from the oven get a spoonful as soon as they come out of the heat. Added to a pumpkin soup, a teaspoon highlights the sweetness of the pumpkin. Marinate chicken legs overnight in oil, garlic, thyme, and two tablespoons of apple cider vinegar with honey.\u003c\/p\u003e\n\n\u003cp\u003eFruit also likes this mixture. A fruit salad made of apples, pears, and grapes becomes more vibrant with a spoonful of it, without needing extra sugar. Store the bottle closed, cool, and dark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon into a gravy just before you serve it. The acidity brings freshness, and the honey blends with the roasted aromas.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe number in the name is a year. In 1779, the ancestors of the Höhl family in Hochstadt, now a district of Maintal, pressed wine from the apples of the Hochstadt meadow orchards. It was intended for serving in their own inn. Since then, the family claims to have stuck with the apple for nine generations.\u003c\/p\u003e\n\n\u003cp\u003eRECIPE 1779 belongs to the youngest of these generations. Johannes Seibel and Anna Lenhard founded DR. HÖHL'S GmbH \u0026amp; Co. KG together with their mother, Johanna. Both can be seen on the family website with the first bottling of RECIPE 1779. According to the manufacturer, the mixture follows a recipe from Dr. Jarvis and is prepared in their own workshop. Every bottle is filled there individually by hand.\u003c\/p\u003e\n\n\u003cp\u003eAround Frankfurt lies one of the largest contiguous meadow orchard areas in Germany, according to the manufacturer. Tall trees of old varieties shape the landscape there. The vinegar in this bottle is made from such apples. The honey comes from a partner family beekeeping farm that works according to Bioland guidelines. Both ingredients are organic and come from German agriculture, control body DE-ÖKO-012. The list of ingredients mentions none of the 14 major allergens. Because it contains honey, the manufacturer classifies the mixture as vegetarian.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eRECIPE 1779 is for everyone who likes to cook with vinegar and is looking for a softer acidity. Anyone who drinks a glass of water with apple cider vinegar in the morning and finds pure vinegar too harsh will find a well-rounded alternative here. Even hobby cooks who want to quickly season dressings and marinades can save themselves a step with this bottle. The apothecary bottle with a pourer looks good in the kitchen and works well as a gift. You can find the pure, naturally cloudy vinegar from the same family as \u003ca href=\"\/en\/products\/bioess-apfelessig-naturtrueb\"\u003eBioEss naturally cloudy apple cider vinegar\u003c\/a\u003e. Those looking for something sparkling without alcohol for a meal should look at the \u003ca href=\"\/en\/products\/pomp-bio-aperitif-alkoholfrei-750-ml\"\u003ePOMP organic non-alcoholic aperitif\u003c\/a\u003e. The entire range is available on our page for \u003ca href=\"\/en\/collections\/hersteller-dr-hoehls\"\u003eDR. HÖHL'S\u003c\/a\u003e. The mixture is not suitable for a vegan diet, as it contains honey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple cider vinegar from the meadow orchard and Bioland honey in one bottle – the sweet and sour seasoning from Maintal for dressing, sauce, and your glass of water in the morning.\u003c\/em\u003e\u003c\/p\u003e","brand":"DR. HÖHL'S","offers":[{"title":"350 ml","offer_id":57548235145548,"sku":"046HOE0001","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rezeptur-1779-apfelessig-mit-honig-1.png?v=1778855046"},{"product_id":"tunke-dornfelder-und-dattel-175ml","title":"Dornfelder \u0026 Date Dip 175ml","description":"\u003ch2\u003eLang Wine Vinegar Dip Dornfelder \u0026amp; Date. Vinegar dip for tasting – Red wine, date, 175 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Dip Dornfelder \u0026amp; Date\u003c\/strong\u003e is a savory vinegar dip from Gommersheim in the Southern Palatinate. It consists of Dornfelder wine, red wine vinegar, and dates, as well as onions, mustard, tomato paste, and sea salt. Sweet and sour, slightly creamy, and without added crystal sugar. The 175 ml bottle is the entry-level size for dips, dressings, and barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDip Dornfelder \u0026amp; Date by Lang Wine Vinegar\u003c\/strong\u003e is a dip, a salad dressing, and a marinade all in one bottle. A dip is a vinegar preparation with wine, fruit, and mustard, thicker than a vinaigrette and therefore made for dunking. The small bottle is perfect for getting to know it.\u003c\/p\u003e\n\n\u003ch3\u003eRed wine seasoning with soft date sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe dip tastes sweet and sour and very savory. The manufacturer describes it as oriental-spicy, which fits the combination of Dornfelder and date.\u003c\/p\u003e\n\n\u003cp\u003eDornfelder is a robust red wine that gives the dip depth. The date provides a soft sweetness, tomato paste and onion round it out, and the red wine vinegar keeps everything fresh. The consistency is slightly creamy. Of the four dips in the range, this is the darkest and most savory.\u003c\/p\u003e\n\n\u003cp\u003eThis makes it a variety with a clear personality. Those who like it, love it, and those who prefer something more delicate will find a lighter sister in the range. A dab on the plate is enough for a first impression: you immediately taste wine, fruit, and mustard, followed by a fresh acidity that cleanses the palate.\u003c\/p\u003e\n\n\u003ch3\u003eFirst plain on bread, then in the kitchen\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest way to get to know the dip is on a piece of bread, with cheese, raw vegetables, or cold roast meat. This way you can find out how you prefer to use it.\u003c\/p\u003e\n\n\u003cp\u003eFor salads, stir a tablespoon of the dip with a tablespoon of oil and a splash of water. It goes well with arugula, lamb's lettuce, and beetroot. When grilling, brush ribs or chicken legs towards the end of the cooking time, as the variety is also suitable as a BBQ sauce, according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eFor quick cooking, it works as a spread on cheese bread or in a wrap with roast meat and salad. A spoonful in gravy makes it darker and more savory.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottle is also suitable as a grilling companion: three to four tablespoons are enough for four chicken legs or a handful of ribs. This will get you through a family barbecue, while for larger parties the 335 ml bottle is the better choice. The dip also tastes great with grilled vegetables like eggplant and bell pepper if brushed on thinly just before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the dip on a cheese board, next to a strong mountain cheese. The dates and red wine pair well with nuts and grapes.\u003c\/p\u003e\n\n\u003ch3\u003eWines from an organic winery, craft from Michelin-starred cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe basis of the dip are wines from an organic-certified winery in the Southern Palatinate. Lang Wine Vinegar is based in Gommersheim.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer was founded by trained chef Jens Michael Lang, who learned his trade in Michelin-starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. The dips are his contribution to everyday cooking: few ingredients, a clear flavor profile. For this variety, the proportions are clearly stated on the label: 20 percent Dornfelder wine, 17 percent red wine vinegar, 10 percent dates.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting, giving as a gift, and for small households\u003c\/h3\u003e\n\n\u003cp\u003eThe 175 ml bottle is perfect if you want to test the variety, live alone or as a couple, or are looking for a small gift.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle suits barbecue fans and cheese lovers, because red wine, date, and mustard are a trio that loves to be dipped. A piece of mountain cheese and a loaf of bread, and your gift is ready.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try all four varieties, you will find each dip in the 175 ml size in the \u003ca href=\"\/en\/products\/tunke-geschenkset\"\u003edip gift set\u003c\/a\u003e. If you like the variety and use it often for dipping or grilling, it is available as a \u003ca href=\"\/en\/products\/tunke-dornfelder-dattel-335ml\"\u003elarge 335 ml bottle\u003c\/a\u003e for frequent users. The milder sister \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-175ml\"\u003ePinot Blanc \u0026amp; Apricot\u003c\/a\u003e goes well with light dishes; you can find more on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Wine Vinegar page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe dip is not suitable for those with a mustard allergy, as mustard is one of the ingredients. Dornfelder wine and red wine vinegar contain sulfites. And for very delicate dishes like fish, choose a lighter variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar dip with Dornfelder and date in a small format – for tasting, dipping, and gifting.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"175 ml","offer_id":57548236390732,"sku":"046LAN016","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-dornfelder-und-dattel-175ml-freisteller.png?v=1790867889"},{"product_id":"tunke-weissburgunder-und-aprikose-335ml","title":"Tunke Pinot Blanc \u0026 Apricot 335ml","description":"\u003ch2\u003eLang Wine Vinegar Sauce Pinot Blanc \u0026amp; Apricot. Mild vinegar sauce with apricot – fresh, fruity, 335 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar Sauce Pinot Blanc \u0026amp; Apricot\u003c\/strong\u003e is the mildest vinegar sauce from the South Palatinate manufacturer Lang. It consists of concentrated Pinot Blanc wine (28 percent), white wine vinegar (18 percent), and apricots (11 percent), along with onions, mustard, and sea salt. Fresh, fruity, and slightly creamy, sweetened with grape must and fruit, with no added granulated sugar. 335 ml for salads, dips, and grilling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePinot Blanc \u0026amp; Apricot Sauce by Lang Wine Vinegar\u003c\/strong\u003e is a vinegar-based preparation that sits somewhere between a dressing, a dip, and a sauce. A \"Tunke\" (sauce) is thicker than a vinaigrette, making it easy to spoon, dip, and whisk. This variety is the most subtle in the range; according to the manufacturer, it brings summer freshness and delicate fruit notes to the kitchen. This makes it a sauce for every day.\u003c\/p\u003e\n\n\u003ch3\u003ePinot Blanc mild, apricot fruity, all very fresh\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce tastes fresh and fruity, with a mild acidity and soft sweetness. It is the mildest among the sauces from Lang Wine Vinegar.\u003c\/p\u003e\n\n\u003cp\u003ePinot Blanc is a delicate wine, and you can taste that in the sauce: it supports the apricot without overpowering it. The white wine vinegar provides the freshness, while onion and mustard add seasoning in the background. The consistency is slightly creamy.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Dornfelder sauce, it tastes lighter and more delicate; compared to the Riesling-Fig sauce, it is less sweet-tart and more fruit-forward. It doesn't mask anything. This makes it the right choice when a dish is delicate and the sauce should take a backseat.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness comes from grape must, wine concentrate, and apricot, and it is soft and well-rounded. If you like a balance of sweet and sour, this is a great example: the acidity of the vinegar remains perceptible, while the apricot cushions it. This gives the sauce its summery tone, which the manufacturer explicitly highlights.\u003c\/p\u003e\n\n\u003ch3\u003eLight salads, poultry, seafood: the large bottle for everyday use\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce pairs well with light salads, white meat, seafood, cheese, raw vegetables, and bread. It also tastes good with Asian-inspired dishes.\u003c\/p\u003e\n\n\u003cp\u003eAs a salad dressing, whisk two tablespoons of the sauce with one tablespoon of oil and a splash of water. It goes well with leaf lettuce, cucumber, fennel, melon with feta, and pasta salad. A rice noodle salad with carrots, cilantro, and peanuts gets a lovely freshness from the apricot.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, the manufacturer suggests using the sauce primarily to refine white meat, poultry, and seafood. Brush chicken skewers, turkey breast, or shrimp and cod shortly before serving. With a little lemon zest and herbs, it turns into a dinner in just a few minutes. The oil and sauce combine to form a light marinade.\u003c\/p\u003e\n\n\u003cp\u003eFor dipping, set it on the table with raw vegetables, bread, cheese, and breadsticks. A piece of cream cheese with a spoonful of sauce is a simple spread for Sunday breakfast or brunch.\u003c\/p\u003e\n\n\u003cp\u003eFor frequent users, the sauce is also worthwhile as a base for your own sauces. Whisk it with yogurt or quark, add chopped herbs, and you have a dip for vegetables, potatoes, and grilled foods. Add a spoonful of mayonnaise to create a dressing for pasta or potato salad that tastes like summer. It also works well in a chicken and salad sandwich as a replacement for the usual sauce.\u003c\/p\u003e\n\n\u003cp\u003eAt parties and buffets, the large bottle has an advantage: you put it on the table with a spoon, and the guests help themselves. For finger food, skewers, salads, and cheese boards, a light sauce feels fresh and refreshing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast some sesame seeds and add them along with a spoonful of the sauce and a splash of soy sauce over stir-fried vegetables or fried rice. That's the quick Asian twist the manufacturer hints at.\u003c\/p\u003e\n\n\u003ch3\u003eA Pinot Blanc from an organic winery and a chef as founder\u003c\/h3\u003e\n\n\u003cp\u003eThe base of the sauce is wine from a certified organic winery in the South Palatinate. According to the manufacturer, these wines are the starting point for the manufactory's vinegar preparations.\u003c\/p\u003e\n\n\u003cp\u003eLang Wine Vinegar is located in Gommersheim in the South Palatinate. Trained chef Jens Michael Lang founded the company; he learned his craft in star-rated kitchens and places great value on the high quality of natural ingredients. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that the ingredient list is short is part of the concept: grape must, Pinot Blanc wine, white wine vinegar, apricots, onions, mustard, sea salt. All components are on the label, so you know exactly what is in the bottle. In this variety, the Pinot Blanc is actually the largest single component after the grape must at 28 percent, followed by the vinegar at 18 percent and the apricot at 11 percent.\u003c\/p\u003e\n\n\u003cp\u003eThe other three varieties follow the same principle: a wine, a vinegar, a fruit. Apricot has the gentlest profile, date the most robust. The manufacturer describes all the sauces as versatile and invites you to combine them as you like.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for frequent users, salad lovers, and summer cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe 335 ml bottle is for households that frequently eat salad, poultry, and fish and want to keep this sauce as a staple in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to try it first, get the \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-175ml\"\u003esmall 175 ml bottle\u003c\/a\u003e. It is suitable for a small household or as a gift. For more robust dishes, complement the large bottle with the \u003ca href=\"\/en\/products\/tunke-dornfelder-dattel-335ml\"\u003eDornfelder \u0026amp; Date Sauce\u003c\/a\u003e. This way, you have one light and one dark variety for every occasion in the house, from summer salads to autumn grill nights. If you often have guests, you'll appreciate the stock, as one bottle is enough for several rounds. You can find all of the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Wine Vinegar page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is an ingredient. And for those who prefer dark, spicy, and robust flavors, such as with beef or game, it is better to reach for the sauce with Dornfelder or cherry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild vinegar sauce with Pinot Blanc and apricot – for light salads, poultry, and summer evenings with a dip.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"335 ml","offer_id":57548236456268,"sku":"046LAN019","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-weissburgunder-und-aprikose-335ml-freisteller.png?v=1790867901"},{"product_id":"bio-vinaigrette-liese-180ml","title":"Organic Liese Vinaigrette 180ml","description":"\u003ch2\u003eLang Weinessig Organic Vinaigrette Liese. Organic vinaigrette with Riesling, gentle acidity – the small bottle for tasting and gifting.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Organic Vinaigrette Liese\u003c\/strong\u003e is an organic vinaigrette from the Southern Palatinate: 63 percent white wine vinegar aged in oak barrels, plus Riesling, sugar, sea salt, and grape must, all organically grown. 180 ml, 4.4 percent acidity, gentle and refined. It is a vinegar-based preparation without oil and without herb blends.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLiese by Lang Weinessig\u003c\/strong\u003e is a vinaigrette for anyone looking for a light yet expressive dressing. The 180 ml bottle is the perfect size to get to know it: small enough for a two-person household, pretty enough for a gift bag, and large enough for many salads.\u003c\/p\u003e\n\n\u003ch3\u003eRiesling and barrique, gentle on the finish\u003c\/h3\u003e\n\n\u003cp\u003eLiese tastes of fruity Riesling and aged white wine vinegar, with a subtle woody note from the oak barrel. The acidity level is 4.4 percent, feeling delicate and restrained. It supports the dish rather than dominating it.\u003c\/p\u003e\n\n\u003cp\u003eSugar and grape must appear on the ingredient list, rounding off the acidity. The result is balanced: neither sharp nor sweet, but rather fine and elegant.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a strongly spiced dressing with herbs or tomato will find Liese too subtle. It is intended for flavors that should not be masked.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle brings the character of Riesling and barrique to your table without the need to cook an elaborate meal. A green salad in the evening, a vegetable dish at lunch: both become more elegant with just a few drops, and the small amount stays fresh in the cupboard until you need it.\u003c\/p\u003e\n\n\u003ch3\u003eLeaf salad, cucumber, vegetables, and a splash on fish\u003c\/h3\u003e\n\n\u003cp\u003eLiese is made for light dishes. Over fresh leaf salad or cucumber salad, a small splash is enough to bring out the aroma. Start with one tablespoon per serving and taste.\u003c\/p\u003e\n\n\u003cp\u003eOther everyday uses: steamed vegetables, potatoes in their skins, creamy dips, marinades. A splash at the end over fish dishes or light meats adds lightness. There is no oil in the bottle; you add it to taste if you want a classic dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottle is also practical as a dressing base for a picnic or a snack: it fits into the basket, and a small dash is enough to season raw vegetables and potatoes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Test Liese pure on a slice of cucumber first. That way, you'll recognize how mild it is in five seconds and know how much oil you want to add.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic wine from the Southern Palatinate, vinegar from Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a manufacturer in Gommersheim in the Southern Palatinate, founded by trained chef Jens Michael Lang. Having learned and worked in star-rated kitchens, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings for over ten years.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for many products is wine from an organically certified winery in the Southern Palatinate. For Liese, the white wine vinegar ages for more than a year in barrique barrels and is then blended with a reduced, thus alcohol-free, Riesling. The Riesling and grape must are organically grown; the organic control number is DE-ÖKO-006. The result is a vinaigrette with personality, consisting of only a few ingredients.\u003c\/p\u003e\n\n\u003cp\u003eLang Weinessig calls the Palatinate the \"Tuscany of the North\": plenty of sun, even figs, and above all, wine. Liese brings this piece of the Southern Palatinate into a bottle that you can happily place on your table.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for tasting and gifting\u003c\/h3\u003e\n\n\u003cp\u003eThe 180 ml bottle is suitable for households of one to two people, for getting to know the product, and for gifting. Those who make salads regularly and already know Liese can save with the \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-500ml\"\u003eOrganic Vinaigrette Liese 500 ml\u003c\/a\u003e refill.\u003c\/p\u003e\n\n\u003cp\u003eA spicier companion to Liese is the \u003ca href=\"\/en\/products\/vinaigrette-doro-180ml\"\u003eVinaigrette Doro with tomato\u003c\/a\u003e, available in the same size. If you want to test all four varieties from the manufacturer side-by-side, choose the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eLiese makes a great gift for people who enjoy cooking but don't yet have a vinaigrette with Riesling on their shelf. The bottle is handy and the contents are self-explanatory: white wine vinegar, Riesling, organic quality.\u003c\/p\u003e\n\n\u003cp\u003eThe 180 ml bottle is not suitable for those who dress large amounts of salad daily. For that, the 500 ml bottle makes more sense.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fine organic vinaigrette with Riesling from the Southern Palatinate – in a 180 ml bottle for tasting, gifting, and for the small household.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"180 ml","offer_id":57548236489036,"sku":"046LAN004","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-vinaigrette-liese-180ml-freisteller.png?v=1790867904"},{"product_id":"tunke-weissburgunder-und-aprikose-175ml","title":"Tunke Pinot Blanc \u0026 Apricot 175ml","description":"\u003ch2\u003eLang Weinessig Tunke Pinot Blanc \u0026amp; Apricot. Mild vinegar sauce to try – 175 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Tunke Pinot Blanc \u0026amp; Apricot\u003c\/strong\u003e is a mild vinegar sauce from Gommersheim in the Southern Palatinate. It consists of Pinot Blanc wine, white wine vinegar, and apricots, along with onions, mustard, and sea salt. Fresh, fruity, and slightly creamy, sweetened with grape must and fruit, with no added refined sugar. In a 175 ml bottle for salads, dips, and grilling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTunke Pinot Blanc \u0026amp; Apricot by Lang Weinessig\u003c\/strong\u003e is a dressing, a dip, and a sauce, all in one bottle. A \"Tunke\" is a vinegar-based preparation with wine, fruit, and mustard that is thicker than a vinaigrette. According to the manufacturer, this variety is the mildest of the range and therefore a gentle introduction for those who want to get to know these sauces.\u003c\/p\u003e\n\n\u003ch3\u003eMild, fruity, summery, and fresh\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce tastes fresh and fruity with a gentle acidity. The mild Pinot Blanc supports the apricot, while the white wine vinegar provides freshness.\u003c\/p\u003e\n\n\u003cp\u003eOnion and mustard provide subtle seasoning in the background, and the consistency is slightly creamy. The sweetness comes from grape must and apricot. Compared to the Dornfelder sauce, it is light and delicate, and it pairs well with anything that has a light flavor profile.\u003c\/p\u003e\n\n\u003cp\u003eThe special quality is the balance: apricot and Pinot Blanc create a sauce that accompanies fish, poultry, and salad without overpowering them. It is the perfect variety for summer cooking, as the manufacturer emphasizes its summery freshness and fine fruit notes. It is also suitable for those who might otherwise be hesitant about strong, vinegar-based sauces.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful for salad, chicken, and shrimp\u003c\/h3\u003e\n\n\u003cp\u003eYou will most likely use this small bottle for a quick salad, a piece of grilled poultry, or as a dip for raw vegetables.\u003c\/p\u003e\n\n\u003cp\u003eAs a dressing, stir one tablespoon of the sauce with one tablespoon of oil and a splash of water. This creates a sauce for leaf lettuce, cucumber, and fennel. It pairs particularly well with grilled poultry and seafood, as the manufacturer recommends it for light meats. It also goes well with Asian-inspired dishes such as rice noodles or stir-fried vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThen there is the classic way: bread, cheese, raw vegetables—just spoon it into a bowl and dig in. It is the simplest solution for a picnic or a snack with friends, as you only need bread and vegetables to go with it. A piece of cream cheese with a dollop of the sauce also makes a great little snack in between meals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try a spoonful on grilled shrimp or pan-fried fish. The apricot turns a simple dish into a summer meal.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Gommersheim, founded by a Michelin-starred chef\u003c\/h3\u003e\n\n\u003cp\u003eThe base of the sauce consists of wines from a certified organic winery in the Southern Palatinate. Lang Weinessig is based in Gommersheim.\u003c\/p\u003e\n\n\u003cp\u003eThe factory was founded by trained chef Jens Michael Lang, who learned his trade in Michelin-starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. The ingredients for this variety include 28 percent Pinot Blanc wine, 18 percent white wine vinegar, and 11 percent apricots.\u003c\/p\u003e\n\n\u003ch3\u003eFor trying, gifting, and for two\u003c\/h3\u003e\n\n\u003cp\u003eThe 175 ml bottle is the right size for small households, for a first taste, and for gifts.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle is perfect for hosts who enjoy serving salads and light summer dishes. A bunch of herbs, a baguette, and this sauce make a lovely little souvenir that looks like summer. For a two-person household, it lasts for many salads, dips, and grill evenings.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try all four varieties in the range at the same time, pick up the \u003ca href=\"\/en\/products\/tunke-geschenkset\"\u003eSauce Gift Set\u003c\/a\u003e. If you enjoy the apricot flavor and frequently eat salad or poultry, this variety is also available as a \u003ca href=\"\/en\/products\/tunke-weissburgunder-und-aprikose-335ml\"\u003elarge 335 ml bottle\u003c\/a\u003e for frequent users. For spicier dishes, complement it with the \u003ca href=\"\/en\/products\/tunke-dornfelder-und-dattel-175ml\"\u003eTunke Dornfelder \u0026amp; Date\u003c\/a\u003e. You can find all of the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those with a mustard allergy, as mustard is an ingredient. And if you are looking for a strong sauce for beef or game, choose a darker variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild vinegar sauce with Pinot Blanc and apricot – for trying, for light salads, and poultry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"175 ml","offer_id":57548236751180,"sku":"046LAN017","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tunke-weissburgunder-und-aprikose-175ml-freisteller.png?v=1790867917"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-essig.jpg?v=1791268943","url":"https:\/\/leniundhans.at\/en\/collections\/essig.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}