{"product_id":"brombeer-essig","title":"Blackberry \u0026 Vinegar","description":"\u003ch2\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker. Blackberry vinegar from wild berries – deep violet, mild in acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a blackberry vinegar from Talkau in Schleswig-Holstein: 22 percent fully ripe blackberries, macerated cold in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added blackberry flavoring, no concentrate, no coloring. 250 ml, dark and soft – a mild fruit vinegar, far removed from sharp spiced vinegar or balsamic.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry vinegar\u003c\/strong\u003e is the variety that sits between raspberry and redcurrant: darker and spicier than raspberry, but without the tartness of blackcurrant. Blackberries taste of the forest and late summer, and that is exactly what this vinegar brings to the kitchen – with an acidity that suits wild herb salads just as well as it does a wild garlic pesto. Among our customers, it has a small, loyal following with consistently five-star ratings.\u003c\/p\u003e\n\n\n\u003ch3\u003eForest berry, soft and dark, with a sweetness that remains light\u003c\/h3\u003e\n\n\n\u003cp\u003eThe blackberry vinegar tastes first of ripe blackberries – sweet, slightly spicy, with the hint of bitterness that the seeds provide. The acidity is soft and lies beneath the fruit rather than over it. At 44 grams of sugar per 100 grams, the sweetness is the lowest among the berry varieties, which is why the vinegar seems less syrupy and more like a fruit juice with acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a deep, luminous violet that remains visible in dressings. In the glass, it is clear, with an aroma reminiscent more of blackberry jam than vinegar. The finish is long and slightly tart – the seeds release some tannin during maceration.\u003c\/p\u003e\n\n\n\u003cp\u003eOne caveat: those looking for a pronounced acidity will find the blackberry vinegar too soft – it is more of a fruit vinegar for rounding off flavors rather than sharpening them. And for light sauces and fish, the color is too dominant; you are better off sticking to lemon or apple there.\u003c\/p\u003e\n\n\n\u003ch3\u003eArugula, wild garlic pesto, a splash in game sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eIn salads, this vinegar belongs with peppery leaves: arugula with parmesan and roasted pine nuts, wild herb salad with dandelion and sorrel, spinach salad with goat cheese. The dressing: one tablespoon of vinegar, three tablespoons of olive oil, salt, pepper – honey is unnecessary, the sweetness is already there. The violet color visibly tints the dressing, and that is intended.\u003c\/p\u003e\n\n\n\u003cp\u003eUnusual, but recommended by Fruchtwerker themselves: a teaspoon of vinegar in wild garlic pesto or basil pesto. The fruit removes the sharpness from the garlic and makes the pesto rounder. In hot cooking, it pairs well with game – a splash in the sauce for venison ragout or roast wild boar, where you would otherwise stir in redcurrant jelly.\u003c\/p\u003e\n\n\n\u003cp\u003eFor dessert: over vanilla ice cream, in a berry salad, in yogurt with muesli. As a drink with mineral water or as a splash in sparkling wine. Its neighbors in the range are the tarter \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant \u0026amp; Vinegar\u003c\/a\u003e and the wilder \u003ca href=\"\/en\/products\/blaubeer-essig\"\u003eBlueberry \u0026amp; Vinegar\u003c\/a\u003e – together, the dark trio from Fruchtwerker.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar stains heavily; wipe off light surfaces immediately. Store in a cool place after opening. Add to sauces only at the end – the blackberry aromas are volatile.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe showcased by Fruchtwerker: a fruity vinaigrette made from two tablespoons of vinegar, four tablespoons of rapeseed oil, one teaspoon of mustard, salt, and pepper – for leaf salads with toasted nuts and a piece of cheese. Anyone who has used the vinegar in this vinaigrette usually sticks with it for dark salads.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a late summer dessert: blackberries, yogurt, a spoonful of honey, a teaspoon of vinegar drizzled on top. The acidity lifts the berries, the yogurt balances the sweetness. This is the simplest use in the range and one that shows what a fruit vinegar without added flavoring can do.\u003c\/p\u003e\n\n\n\u003ch3\u003eRegional blackberries, cold-macerated in vinegar for days\u003c\/h3\u003e\n\n\n\u003cp\u003eFruchtwerker uses whole fruit instead of concentrates. The blackberries arrive fully ripe and, whenever possible, from the region; any additional amounts needed by the workshop are sourced via a Hamburg dealer from Germany, Poland, or Serbia – fruits from overseas are excluded. After harvest, the berries are flash-frozen and then spend several days cold-macerating in vinegar until the color and aroma have been transferred.\u003c\/p\u003e\n\n\n\u003cp\u003eThe fruit remains cold during this process. Heat would accelerate the maceration, but the blackberry aromas are volatile and would be lost. Only after pressing is the liquid boiled down with sugar and bottled. The fruit content is 22 percent, just below the assortment average of 25, because blackberries are intense and the seeds release tannins.\u003c\/p\u003e\n\n\n\u003cp\u003eThe process dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau. At one time, this vinegar was the variety in which Hüttmann experimented with agave syrup instead of sugar – the current recipe uses sugar again.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe variety for dark salads and late summer\u003c\/h3\u003e\n\n\n\u003cp\u003eThis vinegar is the variety for people who like dark berries but want no tartness. It is soft, spicy, and uncomplicated, and it turns a simple arugula salad into something that looks like it took effort.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it suits gardeners, hikers, and anyone who picks blackberries in August – the bottle is the continuation of that for the rest of the year. In a pack with redcurrant and blueberry, it is the mild center.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from ripe blackberries, cold-set – for arugula, pesto, and game sauce in the autumn.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548055019852,"sku":"046FRW0008","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-brombeer-essig.png?v=1788360810","url":"https:\/\/leniundhans.at\/en\/products\/brombeer-essig","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}