ezzich Organic Red Wine Vinegar 500 ml. Organic wine vinegar made from Dornfelder red wine – 6% acidity, naturally fermented, from Middle Franconia.

ezzich Organic Red Wine Vinegar 500 ml 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.

Organic Red Wine Vinegar from ezzich 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.

Robust, fruity, and with the depth of the Dornfelder

The 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.

This is its strength: it holds its own even alongside bold ingredients. Where a white wine vinegar 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.

Tomato salad, lentil soup, and red cabbage

The 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.

In 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.

Our tip: 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.

Dornfelder from the winery Hofmann, fermented in Großhaslach

The 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).

It 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.

For everyday cooking

This 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 Organic Red Wine Vinegar 250 ml. The Organic Red Wine Balsamic is milder and sweeter. You can find all varieties on the ezzich vinegar manufactory page, and other vinegars in the Vinegar category.

It is not suitable for light sauces and fish, as its color and tannins would be too prominent.

A robust organic red wine vinegar made from Franconian Dornfelder – for tomato salad, lentil soup, and Sunday red cabbage.