ORGANIC Elderflower balsamic vinegar

Our organic elderflower balsamic vinegar is a mild vinegar with the fine, fruity aroma and taste of the elderflower, which is so popular in this country. The balsamic vinegar is produced through the natural fermentation of elderflower syrup. It is refined with organic Riesling vinegar and a hint of lemon. Elderflower vinegar is suitable for everyday use in the kitchen and is ideal for preparing colorful leaf salads, refining dips and light sauces.

Elderflower vinegar in the kitchen

The sweet balsamic vinegar adds an unusual accent to fresh leaf and raw vegetable salads. Our summer recommendation for hot days: add a dash of elderflower vinegar to a glass of mineral water for refreshment. The balsamic vinegar also tastes great as an aperitif with sparkling wine.

Elderflower vinegar combines perfectly with our oils: In a vinaigrette, the vinegar combines particularly well with mild and nutty oils such as walnut, hazelnut and macamia nut oil. The combination of elderflower balsamic vinegar and olive oil in salads is also a classic alternative.

A vinaigrette can also be prepared in endless variations using other fine vinegars and mill-fresh oils. The basic recipe is very simple: 1 part vinegar, 3 parts oil and salt and pepper to taste. Our vinegars are also ideal for seasoning soups and sauces and wherever a touch of acidity is needed to add an extra accent.

Traditional production thanks to the vinegar mother

If you discover a cloudy, jelly-like mass in an opened bottle of vinegar after a while, this does not mean that it is spoiled. On the contrary, it is a good sign of a traditionally produced and unpasteurized vinegar: A so-called "vinegar mother" is forming. This is what experts call the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When a vinegar is opened, these natural little helpers can become active again under certain circumstances.