ezzich Organic White Wine Vinegar 250 ml. Light organic wine vinegar made from Franconian Bacchus – 6% acidity, in a small bottle to get to know.

ezzich Organic White Wine Vinegar 250 ml is a wine vinegar made from organic Bacchus white wine, fermented by the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia. White wine is the only ingredient, and the acidity level is 6%. No sugar, no concentrate, no added flavoring – 250 ml of light vinegar for fish, vegetables, and salad, for tasting or as a small gift.

Organic white wine vinegar from ezzich stands out from what is sold as vinegar in the supermarket just by looking at its ingredient list. You will usually find spirit vinegar on the shelves there, which is made from pure alcohol and lacks any distinctive flavor of its own. A wine vinegar, on the other hand, is fermented from wine, and the wine gives it its scent and character. Roberto Rotella uses an organic white wine from the Bacchus grape for this purpose, which is grown at the Winzerhof Hofmann in Ergersheim, in the same region as the manufactory. So, what ends up in the bottle is Franconian wine in its acidic form. It is light, fresh, and carries a subtle fruity note that a neutral vinegar would never provide.

Light, fruity, and clean in acidity

The white wine vinegar has a fresh aroma with a hint of green grape. On the palate, the acidity is clear and direct, yet feels rounded rather than biting. The manufacturer calls it mild: sour without scratching the throat. Behind that is the fruit of the Bacchus, delicate and dry, and the finish remains short and fresh.

Compared to the organic apple cider vinegar from the same house, it is leaner and drier; compared to the red wine vinegar, it is lighter and paler. Those expecting a soft, sweetish vinegar will find it edgy. Precisely this clarity is what light cuisine needs.

Fish, seafood, and summer vegetables

The manufacturer recommends the white wine vinegar for all salads and for marinating poultry, fish, and seafood. For shrimp, mix two tablespoons of vinegar with olive oil, garlic, chili, and parsley. Let the shrimp marinate in it for twenty minutes, then sear them briefly in the pan. A trout from the oven gets a splash of vinegar in its abdominal cavity before cooking, along with lemon slices and dill.

When it comes to vegetables, this is the vinegar for fennel, asparagus, cucumber, and white cabbage. A coleslaw turns out best if you knead the finely shredded cabbage with salt and then dress it with vinegar, oil, caraway, and a pinch of sugar. You can whip up a mustard-dill sauce for salmon using mustard, honey, vinegar, and oil. And a picnic salad made of pasta, tomatoes, mozzarella, and basil stays fresh when the vinaigrette is made with this vinegar.

Our tip: Flavor the melted butter for your asparagus with a teaspoon of white wine vinegar. The acidity removes the heaviness from the butter and highlights the asparagus flavor.

Vinegar from Middle Franconia, naturally fermented and active

This vinegar is produced in Großhaslach near Petersaurach, a village in the Ansbach district. Daniela and Roberto Rotella have been running the ezzich vinegar manufactory there since October 2021. The idea was born in 2016 at a vinegar seminar in Austria; today, the manufactory has over 20 varieties in its range. Roberto makes the vinegar, while Daniela handles sales and quality control. The white wine comes from the organic Winzerhof Hofmann in Ergersheim, also in Middle Franconia, which is why the slogan "Franconian. Sour. Good." fits literally.

The wine is fermented using the generator method. Vinegar bacteria sit on a carrier material in reactors with plenty of oxygen, alternating between spraying and resting phases. The "mother of vinegar" forms naturally during this process. The finished vinegar is not pasteurized and remains active. Therefore, a mother of vinegar can re-form in the bottle; this is a sign of a living vinegar. You can simply pour the vinegar off or strain it through a tea sieve. It is bottled and labeled by hand in small batches; stored in a cool, dark place, the vinegar keeps practically indefinitely.

For tasting and gifting

The 250 ml bottle is the perfect size to get to know ezzich vinegars. It is also suitable if you only need light vinegar occasionally. As a small gift, it fits into any bag and looks great alongside a bottle of good oil. Those who use it daily after the first bottle can switch to the kitchen-sized Organic White Wine Vinegar 500 ml. All varieties from Großhaslach can be found on the ezzich vinegar manufactory page.

It is not suitable for red cabbage, lentil soup, or dark braised dishes, which require the tannins of a red wine vinegar.

A Franconian organic white wine vinegar in a small bottle – for shrimp, asparagus, and coleslaw, for tasting, or as a small gift.