Katz Late Harvest Zinfandel Agrodolce Wine Vinegar 375 ml
In store pickup ONLY
There are no shortcuts to making handcrafted vinegar.
About The Taste:
We marry the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar - in Italy this type of vinegar is referred to as Agrodolce,'sweet and sour.'
To achieve this, we harvest 100% North Coast Zinfandel from the Suisun Valley when the brix (sugars) are over 30 - very concentrated and almost port-like. We then ferment the sweet grapes into wine before adding it to oak barrels with the addition of some 'mother' (the starter) for its traditional, slow journey to becoming red wine vinegar. The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish. (5.8% acidity)
WINNER Good Food Awards! Their Mission Statement...The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients."
About KATZ Traditional Orleans Method Vinegars:
We have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.
Original: $20.99
-70%$20.99
$6.30Katz Late Harvest Zinfandel Agrodolce Wine Vinegar 375 ml
In store pickup ONLY
There are no shortcuts to making handcrafted vinegar.
About The Taste:
We marry the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar - in Italy this type of vinegar is referred to as Agrodolce,'sweet and sour.'
To achieve this, we harvest 100% North Coast Zinfandel from the Suisun Valley when the brix (sugars) are over 30 - very concentrated and almost port-like. We then ferment the sweet grapes into wine before adding it to oak barrels with the addition of some 'mother' (the starter) for its traditional, slow journey to becoming red wine vinegar. The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish. (5.8% acidity)
WINNER Good Food Awards! Their Mission Statement...The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients."
About KATZ Traditional Orleans Method Vinegars:
We have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
In store pickup ONLY
There are no shortcuts to making handcrafted vinegar.
About The Taste:
We marry the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar - in Italy this type of vinegar is referred to as Agrodolce,'sweet and sour.'
To achieve this, we harvest 100% North Coast Zinfandel from the Suisun Valley when the brix (sugars) are over 30 - very concentrated and almost port-like. We then ferment the sweet grapes into wine before adding it to oak barrels with the addition of some 'mother' (the starter) for its traditional, slow journey to becoming red wine vinegar. The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish. (5.8% acidity)
WINNER Good Food Awards! Their Mission Statement...The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients."
About KATZ Traditional Orleans Method Vinegars:
We have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.
