ezzich Organic Porcini Vinegar 250 ml. Organic infusion vinegar made from red wine vinegar and dried porcini mushrooms – min. 5% acidity, from Middle Franconia.

ezzich Organic Porcini Vinegar 250 ml 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.

Organic Porcini Vinegar by ezzich 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.

Earthy, savory, with umami and dark fruit

The 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.

Compared to the Organic Red Wine Vinegar from which it is derived, it appears darker and much deeper. It shares a savory direction with the Organic Spice Vinegar, but remains focused on a single ingredient, making it more concentrated.

Game marinade, cream of mushroom sauce, and lamb's lettuce with walnuts

The 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.

For 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.

Our tip: 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.

Made from Dornfelder from Winzerhof Hofmann, infused in Großhaslach

The 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.

The 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.

For game chefs, mushroom foragers, and lovers of hearty food

This 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 Tasting Set Seasoning & Basic. 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 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.

An organic infusion vinegar with porcini mushrooms from Middle Franconia—for game marinades, cream of mushroom sauce, and lamb's lettuce with walnuts.