{"title":"ezzich Vinegar Manufactory","description":"\u003ch2\u003eezzich Vinegar Manufactory: Organic vinegar from Middle Franconia\u003c\/h2\u003e\n\u003cp\u003eDaniela and Roberto Rotella's manufactory is located in Großhaslach near Petersaurach, a few kilometers southwest of Nuremberg. The idea was born in 2016 after a vinegar seminar in Austria; since October 2021, vinegar has been produced in Franconia – initially eight varieties, today over twenty. \"Ezzich\" is the Middle High German spelling of \"Essig\" (vinegar), and the company's slogan hits the nail on the head: Franconian. Sour. Good. All vinegars are certified organic and are bottled and labeled by hand.\u003c\/p\u003e\n\u003ch2\u003eWhite wine vinegar, red wine vinegar, apple cider vinegar\u003c\/h2\u003e\n\u003cp\u003eThe BASIC vinegars are fermentation vinegars produced using the generator method: acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen, the vinegar mother forms naturally, and nothing is heated. The \u003ca href=\"\/en\/products\/bio-weissweinessig-500ml\"\u003ewhite wine vinegar\u003c\/a\u003e is made from Bacchus, the \u003ca href=\"\/en\/products\/bio-rotweinessig-500ml\"\u003ered wine vinegar\u003c\/a\u003e from Dornfelder – both organic wines from the Hofmann winery in Ergersheim, with 6% acidity. The \u003ca href=\"\/en\/products\/bio-apfelweinessig-500ml\"\u003eapple cider vinegar\u003c\/a\u003e comes from regional organic apple wine. All three are available as 500 ml kitchen bottles and as 250 ml bottles.\u003c\/p\u003e\n\u003ch2\u003eFruit vinegars and infused vinegars\u003c\/h2\u003e\n\u003cp\u003eWith the FRUIT vinegars, the fruit is already included in the fermentation process; color and flavor come exclusively from the fruit: \u003ca href=\"\/en\/products\/bio-himbeeressig-250ml\"\u003eraspberry vinegar\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bio-aroniaessig-250ml\"\u003earonia vinegar\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/bio-feigenessig-250ml\"\u003efig vinegar\u003c\/a\u003e, with no added sugar. The SPICE vinegars are infused vinegars based on the wine vinegars: \u003ca href=\"\/en\/products\/bio-baerlauchessig-250ml\"\u003ewild garlic vinegar\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bio-tomatenessig-250ml\"\u003etomato vinegar\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bio-steinpilzessig-250ml\"\u003eporcini vinegar\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/bio-gewuerzessig-500ml\"\u003espice vinegar\u003c\/a\u003e with dried tomatoes, onions, herbs, and garlic. The \u003ca href=\"\/en\/products\/bio-rotwein-balsam-250ml\"\u003ered wine balsam\u003c\/a\u003e combines red wine vinegar with reduced grape juice and cane sugar; it is mild and liquid, not a balsamic vinegar. For an introduction, there is the \u003ca href=\"\/en\/products\/ezzich-bio-essig-tasting-set-frucht-und-basic\"\u003eFruit \u0026amp; Basic Tasting Set\u003c\/a\u003e with six 60 ml bottles in a wooden box.\u003c\/p\u003e\n\u003ch2\u003eOrder ezzich vinegar online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can get ezzich delivered to you in 1–3 days. You can find more vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"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":true}],"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":"bio-rotwein-balsam-250ml","title":"Organic Red Wine Balsamic Vinegar 250ml","description":"\u003ch2\u003eezzich Organic Red Wine Balsamic 250 ml. Organic balsamic made from red wine vinegar, reduced grape juice and cane sugar – approx. 4% acidity, mild and fruity, from Middle Franconia.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eezzich Organic Red Wine Balsamic 250 ml\u003c\/strong\u003e is a balsamic made from organic red wine vinegar from the ezzich vinegar manufactory, reduced organic grape juice and 21% organic cane sugar, produced in Großhaslach in the Ansbach district of Middle Franconia. The red wine vinegar is made from Franconian Dornfelder grapes, and the acidity is around 4%. No thickeners, no concentrate, no balsamic vinegar – a mild, fruity balsamic in a 250 ml bottle for tomatoes, gravy and desserts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Red Wine Balsamic by ezzich\u003c\/strong\u003e is the first balsamic from the manufactory, and the producer deliberately names it as such. He refers to products with 5% acidity or more as vinegar; with around 4%, this balsamic sits below that threshold because the grape juice and sugar soften the acidity. The preparation is simple: the BASIC red wine vinegar made from Dornfelder is refined with reduced grape juice and cane sugar, with sugar accounting for 21% of the bottle's contents. The balsamic remains fluid like vinegar because the manufacturer eschews thickeners. It has little in common with a wood-barreled balsamic vinegar, resembling more of a sweet and sour condiment vinegar for the table. The producer describes it as being fruitier than it is sweet, and significantly sweeter than their vinegars.\u003c\/p\u003e\n\n\u003ch3\u003eMild, fruity, and balanced sweet and sour\u003c\/h3\u003e\n\n\u003cp\u003eThe balsamic smells of grapes and dark red wine vinegar. It is soft on the palate: the sweetness from the grape juice and cane sugar hits first, followed by the acidity, which at around 4% is significantly gentler than the manufactory's vinegars. It features the fruitiness of the Dornfelder, a hint of tannins, and a long, round finish. It pours thin from the bottle, like vinegar and unlike a thick cream.\u003c\/p\u003e\n\n\u003cp\u003eAlongside the \u003ca href=\"\/en\/products\/bio-rotweinessig-250ml\"\u003eOrganic Red Wine Vinegar\u003c\/a\u003e from which it is derived, it acts like its friendly brother: same fruit, less bite, plus sweetness. Anyone expecting a syrupy, viscous cream will find it light and fluid; anyone wanting a sharp vinegar will find it too mild.\u003c\/p\u003e\n\n\u003ch3\u003eTomatoes with mozzarella, gravy and strawberries\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends this balsamic for tomato salad and tomato with mozzarella, for gravies served with venison or sauerbraten, and, due to its mildness, for desserts. For Caprese, all you need is tomatoes, mozzarella, basil, olive oil, salt and a few drops of balsamic; the bottle already provides the sweetness. For gravy, deglaze the roasting pan with a splash of balsamic before adding broth or red wine; the sweetness complements game and sauerbraten.\u003c\/p\u003e\n\n\u003cp\u003eIt also works well with sweet dishes: a teaspoon over fresh strawberries with black pepper, a few drops on vanilla ice cream or over roasted peaches.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tip from the manufactory: drizzle a few drops of red wine balsamic over a dark chocolate praline. Dark chocolate, acidity and grape sweetness go together surprisingly well.\u003c\/p\u003e\n\n\u003ch3\u003eRed wine vinegar from Dornfelder, refined in Großhaslach\u003c\/h3\u003e\n\n\u003cp\u003eThe foundation is the red wine vinegar from the ezzich vinegar manufactory: Organic Dornfelder from the Winzerhof Hofmann in Ergersheim, Middle Franconia, fermented in Großhaslach near Petersaurach in the Ansbach district. Roberto Rotella uses the generator process to turn the wine into vinegar; the bacteria reside on a carrier material in aerated reactors, alternating between spray and resting phases. He combines this finished vinegar with reduced grape juice and cane sugar to create the balsamic. Unlike the vinegars, the balsamic has a best-before date. Once opened, it should be kept in the refrigerator; before opening, store it in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003eDaniela and Roberto Rotella have run the manufactory since October 2021; Roberto, a trained restaurant specialist, makes the vinegars, while Daniela handles sales and final quality control. Bottling and labeling are done by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFor tomato lovers and anyone who finds vinegar too sharp\u003c\/h3\u003e\n\n\u003cp\u003eThis balsamic is for anyone who prefers a milder vinegar in their salad, and for Sunday dinners featuring roasts and gravy. The 250 ml bottle sits on the table alongside oil and salt and lasts a long time due to its sweetness. For those wanting fruit and sweetness derived solely from the fruit itself, try the \u003ca href=\"\/en\/products\/bio-feigenessig-250ml\"\u003eOrganic Fig Vinegar\u003c\/a\u003e, which contains no added sugar. 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 pickling vegetables or for recipes that require a clear, sharp vinegar; for that, the red wine vinegar from the same producer is the right choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic red wine balsamic from Middle Franconia – for tomato with mozzarella, gravy for sauerbraten, and a few drops over strawberries.\u003c\/em\u003e\u003c\/p\u003e","brand":"ezzich Essigmanufaktur","offers":[{"title":"250 ml","offer_id":57548265718092,"sku":"046EZZ0017","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rotwein-balsam-250ml-woo-eigen.png?v=1790954866"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-ezzich-essigmanufaktur.jpg?v=1790922367","url":"https:\/\/leniundhans.at\/en\/collections\/ezzich-essigmanufaktur.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}