Gruber's Apple Balsamic Vinegar. Balsamic vinegar made from apples – long-aged in oak barrels, mild and slightly sweet.

Gruber's Apple Balsamic Vinegar is a balsamic vinegar from the "Fruchtzauberei" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. It consists of apple vinegar and apple juice concentrate, is aged for a long time in oak barrels, and has a slightly sweet taste. 250 ml, handmade, for light salads, sauces, and soups.

Apple Balsamic Vinegar from Gruber's is the light, fruity answer to dark balsamic vinegar made from grape must. The concept is similar: an vinegar is combined with thickened fruit juice so that acidity and sweetness are in balance. Here, the fruit is the apple. Apple vinegar provides the acidity, while apple juice concentrate adds sweetness and richness. What makes it special is the aging process. The producer allows the vinegar to mature for a long time in oak barrels, as explicitly stated in their description. There, it becomes rounder and develops a pleasant, slightly sweet taste. For the kitchen, this means an vinegar that seasons salads and sauces without overpowering them with acidity.

Apple, mild acidity, and a hint of wood

The vinegar tastes of apple at first—fruity and fresh. The acidity is noticeable but mild, and the sweetness from the apple juice concentrate makes it mellow. The maturation in oak barrels rounds out the flavor.

Compared to the apple vinegar from the same producer, it is significantly milder and sweeter. The apple vinegar is the clear, acidic vinegar for everyday use, while the balsamic vinegar is the rounder option for more refined dishes. Those looking for a robust, dark balsamic with grape notes will find this one to be light and delicate.

Potato salad, asparagus soup, and light sauces

This vinegar shows its strength in light cuisine. For an Austrian-style potato salad, whisk it together with broth, oil, onions, salt, and pepper. Pour the marinade over the still-warm potatoes. It also goes well with cucumber salad, celery salad, and leaf salads with apples or nuts.

In sauces, it adds fruitiness and a fine acidity. A splash in a hollandaise, a mustard sauce, or a light cream sauce for fish and poultry enhances the flavor. Use it to finish an asparagus cream soup instead of lemon juice. Sweet and sour dishes, such as stir-fried vegetables or red cabbage, also benefit from a dash.

As a drink, add a splash to a glass of mineral water with ice and an apple slice. This makes a refreshing spritzer with a hint of vinegar for hot days.

Our tip: Drizzle a few drops of vinegar over fried apple slices with black pudding or over a slice of fried liver. The mild sweetness pairs well with the savory flavors.

A balsamic vinegar from the "Fruchtzauberei"

The balsamic vinegar comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm has its roots in 1860, and shifted to fruit growing in the early 1990s. Apples remain the farm's most important fruit to this day. Fruit-growing expert René Gruber is responsible for cultivation, and chef Beatrix for processing.

In addition to jams and chutneys, Fruchtzauberei produces two types of vinegar: apple vinegar and this balsamic vinegar. Both are handmade, following the motto "Quality over quantity." You can get the bottle in the farm shop in Reigersberg, at selected retailers, and from us.

For salad lovers and light cuisine

This vinegar is for anyone who enjoys dressing salads and is looking for a mild, fruity vinegar to do so. It is perfect for those who love Austrian potato salad and for anyone who likes to finish sauces with a splash of acidity. As a gift, the bottle pairs well with a jar of chutney from the same producer and a good pumpkin seed oil.

The apple vinegar from the same producer is stronger and more acidic. You can find all products on the Gruber's Fruchtzauberei page, and other balsamic vinegars in the Balsamic & Balsamic Vinegar category.

It is not suitable for dark braised dishes or red wine sauces that require a robust, dark balsamic vinegar.

An apple balsamic vinegar from Eastern Styria, long-aged in oak barrels – for potato salad, asparagus soup, and light sauces.