ezzich Organic Wild Garlic Vinegar 250 ml. Organic infused vinegar made from white wine vinegar and wild garlic leaves – min. 5% acidity, from Middle Franconia.

ezzich Organic Wild Garlic Vinegar 250 ml 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.

Organic Wild Garlic Vinegar by ezzich 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.

Savory wild garlic notes, fresh from the white wine

This 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.

Compared to the Organic White Wine Vinegar 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.

Asparagus salad, spring salads, and fish

The 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.

For 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.

Our tip: 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.

Made from Bacchus wine from Winzerhof Hofmann, infused in Großhaslach

The 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.

The 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.

For spring cuisine, fish lovers, and as a gift

This 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 Organic Tomato Vinegar; all four savory varieties and both wine vinegars are available together in the Savory & Basic Tasting Set. You can find all varieties from Großhaslach on the ezzich vinegar manufactory page.

It 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.

An organic infused vinegar with wild garlic from Middle Franconia – for asparagus salad, trout, and spring in a glass, at any time of year.