ezzich 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.

ezzich Organic Red Wine Balsamic 250 ml 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.

Organic Red Wine Balsamic by ezzich 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.

Mild, fruity, and balanced sweet and sour

The 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.

Alongside the Organic Red Wine Vinegar 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.

Tomatoes with mozzarella, gravy and strawberries

The 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.

It 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.

Our tip: 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.

Red wine vinegar from Dornfelder, refined in Großhaslach

The 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.

Daniela 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.

For tomato lovers and anyone who finds vinegar too sharp

This 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 Organic Fig Vinegar, which contains no added sugar. You can find all varieties from Großhaslach on the ezzich vinegar manufactory page, and other vinegars in the Vinegar category.

It 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.

A mild organic red wine balsamic from Middle Franconia – for tomato with mozzarella, gravy for sauerbraten, and a few drops over strawberries.