Lang Wine Vinegar Sauce Pinot Blanc & Apricot. Mild vinegar sauce with apricot – fresh, fruity, 335 ml.
Lang Wine Vinegar Sauce Pinot Blanc & Apricot is the mildest vinegar sauce from the South Palatinate manufacturer Lang. It consists of concentrated Pinot Blanc wine (28 percent), white wine vinegar (18 percent), and apricots (11 percent), along with onions, mustard, and sea salt. Fresh, fruity, and slightly creamy, sweetened with grape must and fruit, with no added granulated sugar. 335 ml for salads, dips, and grilling.
Pinot Blanc & Apricot Sauce by Lang Wine Vinegar is a vinegar-based preparation that sits somewhere between a dressing, a dip, and a sauce. A "Tunke" (sauce) is thicker than a vinaigrette, making it easy to spoon, dip, and whisk. This variety is the most subtle in the range; according to the manufacturer, it brings summer freshness and delicate fruit notes to the kitchen. This makes it a sauce for every day.
Pinot Blanc mild, apricot fruity, all very fresh
The sauce tastes fresh and fruity, with a mild acidity and soft sweetness. It is the mildest among the sauces from Lang Wine Vinegar.
Pinot Blanc is a delicate wine, and you can taste that in the sauce: it supports the apricot without overpowering it. The white wine vinegar provides the freshness, while onion and mustard add seasoning in the background. The consistency is slightly creamy.
Compared to the Dornfelder sauce, it tastes lighter and more delicate; compared to the Riesling-Fig sauce, it is less sweet-tart and more fruit-forward. It doesn't mask anything. This makes it the right choice when a dish is delicate and the sauce should take a backseat.
The sweetness comes from grape must, wine concentrate, and apricot, and it is soft and well-rounded. If you like a balance of sweet and sour, this is a great example: the acidity of the vinegar remains perceptible, while the apricot cushions it. This gives the sauce its summery tone, which the manufacturer explicitly highlights.
Light salads, poultry, seafood: the large bottle for everyday use
The sauce pairs well with light salads, white meat, seafood, cheese, raw vegetables, and bread. It also tastes good with Asian-inspired dishes.
As a salad dressing, whisk two tablespoons of the sauce with one tablespoon of oil and a splash of water. It goes well with leaf lettuce, cucumber, fennel, melon with feta, and pasta salad. A rice noodle salad with carrots, cilantro, and peanuts gets a lovely freshness from the apricot.
On the grill, the manufacturer suggests using the sauce primarily to refine white meat, poultry, and seafood. Brush chicken skewers, turkey breast, or shrimp and cod shortly before serving. With a little lemon zest and herbs, it turns into a dinner in just a few minutes. The oil and sauce combine to form a light marinade.
For dipping, set it on the table with raw vegetables, bread, cheese, and breadsticks. A piece of cream cheese with a spoonful of sauce is a simple spread for Sunday breakfast or brunch.
For frequent users, the sauce is also worthwhile as a base for your own sauces. Whisk it with yogurt or quark, add chopped herbs, and you have a dip for vegetables, potatoes, and grilled foods. Add a spoonful of mayonnaise to create a dressing for pasta or potato salad that tastes like summer. It also works well in a chicken and salad sandwich as a replacement for the usual sauce.
At parties and buffets, the large bottle has an advantage: you put it on the table with a spoon, and the guests help themselves. For finger food, skewers, salads, and cheese boards, a light sauce feels fresh and refreshing.
Our tip: Toast some sesame seeds and add them along with a spoonful of the sauce and a splash of soy sauce over stir-fried vegetables or fried rice. That's the quick Asian twist the manufacturer hints at.
A Pinot Blanc from an organic winery and a chef as founder
The base of the sauce is wine from a certified organic winery in the South Palatinate. According to the manufacturer, these wines are the starting point for the manufactory's vinegar preparations.
Lang Wine Vinegar is located in Gommersheim in the South Palatinate. Trained chef Jens Michael Lang founded the company; he learned his craft in star-rated kitchens and places great value on the high quality of natural ingredients. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings.
The fact that the ingredient list is short is part of the concept: grape must, Pinot Blanc wine, white wine vinegar, apricots, onions, mustard, sea salt. All components are on the label, so you know exactly what is in the bottle. In this variety, the Pinot Blanc is actually the largest single component after the grape must at 28 percent, followed by the vinegar at 18 percent and the apricot at 11 percent.
The other three varieties follow the same principle: a wine, a vinegar, a fruit. Apricot has the gentlest profile, date the most robust. The manufacturer describes all the sauces as versatile and invites you to combine them as you like.
The sauce for frequent users, salad lovers, and summer cuisine
The 335 ml bottle is for households that frequently eat salad, poultry, and fish and want to keep this sauce as a staple in the refrigerator.
If you want to try it first, get the small 175 ml bottle. It is suitable for a small household or as a gift. For more robust dishes, complement the large bottle with the Dornfelder & Date Sauce. This way, you have one light and one dark variety for every occasion in the house, from summer salads to autumn grill nights. If you often have guests, you'll appreciate the stock, as one bottle is enough for several rounds. You can find all of the manufacturer's products on the Lang Wine Vinegar page.
The sauce is not suitable for those with a mustard allergy, as mustard is an ingredient. And for those who prefer dark, spicy, and robust flavors, such as with beef or game, it is better to reach for the sauce with Dornfelder or cherry.
A mild vinegar sauce with Pinot Blanc and apricot – for light salads, poultry, and summer evenings with a dip.
