ORGANIC Red wine vinegar

This red wine vinegar is made from high-quality, selected wines. Carefully produced with traditional craftsmanship, it is suitable for everyday use in the kitchen and is excellent for preparing colorful leaf salads, for refining meat dishes, especially game, and dark sauces. We also particularly recommend it for pickling sauerbraten. With its spicy grape note, red wine vinegar is also suitable for seasoning beet salads and for preparing savory dips. The acidity is around 6 percent.

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.

Vinegar in fine cuisine

Our fine vinegars and mill-fresh oils can be used to prepare vinaigrettes in endless variations. 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. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is particularly refreshing and thirst-quenching.