{"title":"Gölles","description":"\u003cp\u003eIn Riegersburg in the Styrian Vulkanland, the Gölles family has been making fruit vinegar and fine spirits from fruit since 1979. Alois Gölles produced his first apple balsamic vinegar there in 1984; today, David Gölles and Katharina Fleck run the company. Whole fruit is used without concentrate or additives, often including heirloom varieties from the surrounding area. The balsamic vinegars mature for years in oak barrels, the fruit vinegars in stainless steel tanks, and each spirit is distilled twice in copper stills.\u003c\/p\u003e\u003cp\u003eWe offer apple, pear, and white balsamic vinegars, fruit vinegars ranging from raspberry and quince to tomato, and lemon balsamic, red and white wine vinegars, as well as fine spirits made from Williams pear, quince, and quince pear, apricot, and Zwetschke plum. We also offer an apricot liqueur and a fine bitter. Several vinegars and spirits are available in two sizes.\u003c\/p\u003e","products":[{"product_id":"goelles-apfel-balsamessig","title":"Apple Balsamic Vinegar","description":"\u003ch2\u003eApple Balsamic Vinegar. Ten years in oak barrels, dense apple fruit, dosed drop by drop.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic Vinegar\u003c\/strong\u003e from Riegersburg: dark, dense, and made from reduced must of old Styrian cider apples, aged for at least ten years in oak barrels. No Aceto Balsamico from Modena, no apple cider vinegar to cut it with, no sweetened glaze.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic Vinegar\u003c\/strong\u003e is the balsamic vinegar with which Alois Gölles created a new category in 1984: reduced, fermented apple must instead of grape must. Anyone who thinks of grapes when they hear balsamic vinegar holds something truly unique in their hand. For fifteen years, Gölles was the only manufacturer of this kind in the world. In a white porcelain spoon, it appears almost black and flows thickly over the rim. A single drop on the tongue is enough to understand why it is not used by the spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eAcacia honey, espresso, and a finish without sharpness\u003c\/h3\u003e\n\n\u003cp\u003eThe Apple Balsamic Vinegar combines the fruit of old cider apples with a dense, balanced sweetness, while its 5 percent acidity barely comes through. Gölles himself detects acacia honey and Maschansker apple in the aroma, along with espresso and melted chocolate. Behind this lie a hint of nougat, gingerbread spice, and a subtle trace of paprika.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it acts like a concentrate: melting, calm, with a long finish. The sweetness comes solely from the fruit; neither sugar nor coloring is added. That is precisely why it does not taste sticky, but rather rounded, with a depth reminiscent of reduced apples.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a fresh, acidic vinegar for the daily salad bowl will find it too sweet and too heavy. For this purpose, the \u003ca href=\"\/en\/products\/goelles-apfel-essig\"\u003elight apple vinegar from the oak barrel\u003c\/a\u003e is intended, which ages for two years and remains fresh.\u003c\/p\u003e\n\n\u003ch3\u003eWith mozzarella, steak, vanilla ice cream, and balsamic butter\u003c\/h3\u003e\n\n\u003cp\u003eApple Balsamic Vinegar works best where a few drops meet a finished dish. Five to six drops are enough over buffalo mozzarella with ripe tomatoes, along with a mild olive oil and coarse salt. A grilled beef steak receives it only after slicing, so that the sweetness does not burn in the pan.\u003c\/p\u003e\n\n\u003cp\u003eFor a balsamic butter, stir one teaspoon into 100 g of soft butter, along with a pinch of salt. It pairs well with baked potatoes or briefly fried veal. Over vanilla ice cream, three drops per scoop are enough, preferably with a few roasted hazelnuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Combine it in a dressing with nutty oils such as linseed, sesame, or hazelnut oil instead of olive oil. For leaf salads, one part balsamic vinegar to three parts oil is enough. Anyone looking for a milder, pear-fruity alternative will find it in the \u003ca href=\"\/en\/products\/goelles-birnen-balsamessig\"\u003ebalsamic vinegar made from old cider pears\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eReduced must and ten years in the barrel cellar\u003c\/h3\u003e\n\n\u003cp\u003eProduction begins with old cider apple varieties such as Maschansker, Rosenapfel, and Bohnapfel. Table apples such as Gala or Golden Delicious would be unsuitable because they lack acidity and tannins. These two components are precisely what must carry the long aging process.\u003c\/p\u003e\n\n\u003cp\u003eThe sweet must is first reduced, then fermented, and finally filled into oak barrels. There, the vinegar breathes through the pores of the wood, and some of the water evaporates. Over the years, a 225-liter barrel yields about 153 liters, with around one-third lost as the so-called angel's share.\u003c\/p\u003e\n\n\u003cp\u003eAround 1,500 oak barrels stand in the cellar in Riegersburg, according to the company, the largest vinegar barrel cellar in Austria. The idea Alois Gölles brought back from a trip to Modena in 1982. There he saw what time and wood do to grape must, and applied the principle to the fruit of his homeland.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who wants to go even further will find an extra-old edition at the company called XA. It ages for over twenty years using the batteria method, in which the vinegar passes successively through seven increasingly smaller wooden barrels. The bottle offered here, by contrast, is the everyday companion for the kitchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Vinegar is protected by its own acidity and is therefore exempt from a best-before date. Store the bottle in a dark place and not too warm, and the aroma will remain stable.\u003c\/p\u003e\n\n\u003ch3\u003eA Styrian original for the cheese platter\u003c\/h3\u003e\n\n\u003cp\u003eWhat fundamentally distinguishes Apple Balsamic Vinegar is its raw material: It does not descend from Italian balsamic vinegar, but is an independent invention from Styria. A matured mountain cheese, a piece of blue cheese, or fresh figs receive a dark, fruity note with it. Anyone who gives it as a gift is also giving a piece of culinary history.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-ml bottle lasts a long time when dosed drop by drop. For a dinner with guests, it is worth placing it directly on the table with a small spoon. It is not suitable for pickling or for large quantities of marinade, as it is too concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA balsamic vinegar that shows how much patience can be contained in a single drop of apple.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869774487878,"sku":"046GOE002560","price":18.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-apfel-balsamessig.png?v=1794478467"},{"product_id":"goelles-weisser-balsamessig-500ml","title":"White Balsamic Vinegar – 500 ml","description":"\u003ch2\u003eWhite Balsamic Vinegar 500 ml. The light all-rounder in the pantry bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Balsamic Vinegar\u003c\/strong\u003e in the 500 ml bottle is Gölles' sweet-tart everyday vinegar made from white wine and concentrated grape juice, aged in stainless steel tanks. No wooden barrel vinegar, no dark balsamic, no vinegar just for special occasions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Balsamic Vinegar\u003c\/strong\u003e is a light balsamic vinegar from the Styrian craft producer Gölles, combining white wine vinegar with concentrated grape juice. Cucumber salad on Monday, a vinaigrette for asparagus on Wednesday, a marinade for chicken at the weekend. In many kitchens, this is exactly the vinegar that is taken off the shelf most often. This large bottle is designed for such households.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and tart in balance, without woody notes\u003c\/h3\u003e\n\n\u003cp\u003eGölles' White Balsamic Vinegar has 6 percent acidity and a fruity grape sweetness, both of which are approximately equal in strength. In its aroma, the craft producer finds poppy seeds, grape skins and stone fruit, as well as a slightly bready note. On the palate, it is clear, lean and finishes without bitterness.\u003c\/p\u003e\n\n\u003cp\u003eBecause it never comes into contact with oak wood, it tastes neither of vanilla nor roasting. This makes it compatible with any oil, whether pumpkin seed oil, rapeseed oil or a grassy olive oil. The color is a light golden yellow that does not alter salad leaves or light sauces.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for sharply pickled cucumbers or pickled vegetables with a strong, sharp acidity, as the grape sweetness would interfere. Clear acidity without fruit sweetness is offered by the \u003ca href=\"\/en\/products\/goelles-weisswein-essig\"\u003ebarrel-aged white grape wine vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar for everyday cooking\u003c\/h3\u003e\n\n\u003cp\u003eThe large bottle of White Balsamic Vinegar is particularly worthwhile for households that dress salads almost every day. For a chicken marinade for four people, mix three tablespoons of vinegar with olive oil, garlic, thyme and salt. After two hours in the refrigerator, the meat is ready for the pan or grill.\u003c\/p\u003e\n\n\u003cp\u003eA lukewarm lentil salad with carrots and leeks gets two tablespoons as soon as the lentils have been drained. For a quick cucumber salad, thin cucumber slices, dill, salt and a generous dash are enough. It also rounds off roast sauces and pan-fried vegetables at the end, without darkening them.\u003c\/p\u003e\n\n\u003cp\u003eOven-roasted vegetables such as pumpkin, fennel or carrots benefit if you drizzle them with one tablespoon directly after roasting. The sweetness combines with the roasted aromas, while the acidity keeps the dish light. Two tablespoons are enough for a baking tray with four portions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Pour a portion into a small carafe or oil dispenser so that it is close at hand by the stove. Store the original bottle in a dark place. If you want to try it first, start with the \u003ca href=\"\/en\/products\/goelles-weisser-balsamessig-250ml\"\u003ehandy 250 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom white wine to grape juice in the steel tank\u003c\/h3\u003e\n\n\u003cp\u003eThe base is white wine, which the vinegar bacteria convert into acetic acid with heat and oxygen. Gölles then adds concentrated grape juice, which provides the sweetness. The mixture is then aged for at least one year in a stainless steel tank, not in wood.\u003c\/p\u003e\n\n\u003cp\u003eThis decision was made deliberately. In an oak barrel, the vinegar would absorb color and tannins, thereby losing its light freshness. The house's vinegars that mature in barrels are kept in a cellar with around 1,500 oak barrels in Riegersburg.\u003c\/p\u003e\n\n\u003cp\u003eGölles describes it as the vinegar that is used up fastest in its own house. In the family, it is called the all-rounder, and that is how it is used there too. This very consumption is the argument for the larger bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSupply for frequent cooks and small restaurants\u003c\/h3\u003e\n\n\u003cp\u003eThe 500 ml bottle is aimed at everyone who already knows and regularly uses White Balsamic Vinegar. It contains twice the amount of the small bottle and therefore needs to be replaced less often. Because vinegar is indefinitely shelf-stable due to its acidity, a supply can be kept in the cupboard without concern. It does not need to be refrigerated even after opening; what is important is a place without direct light.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a practical size for holiday apartments, club events or a small café with a salad menu. For purely tasting purposes or as a small gift, however, it is less suitable; the small bottle is better for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar that does not wait on the shelf, but is used every day, in the bottle that suits it.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869774553414,"sku":"046GOE002660","price":14.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-weisser-balsamessig-500ml.png?v=1794478476"},{"product_id":"goelles-weisser-balsamessig-250ml","title":"White Balsamic Vinegar – 250 ml","description":"\u003ch2\u003eWhite Balsamic Vinegar 250 ml. Light, sweet-tart, the handy bottle for trying it out.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Balsamic Vinegar\u003c\/strong\u003e from Gölles, here in the small bottle: light, sweet-tart, made from white wine and reduced grape juice, aged for at least one year in stainless steel. No dark balsamic, no barrel-aged vinegar, no pure white wine vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Balsamic Vinegar\u003c\/strong\u003e is a light condiment vinegar from the Gölles family, where fermented white wine meets reduced grape juice. It solves a well-known kitchen problem: dark balsamic turns asparagus, fish fillet, or mozzarella brown. This vinegar remains golden yellow and lets light ingredients look just as they were cooked. The 250-ml bottle is the right size to try it out.\u003c\/p\u003e\n\n\u003ch3\u003ePoppy, grape skin, and a lean acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe White Balsamic Vinegar combines the freshness of white wine with the mild sweetness of reduced grapes and an acidity of six percent. On the nose, Gölles describes poppy and grape skins, along with puréed stone fruit and a hint of brown bread. On the palate follows a precise, lean acidity that finishes light and clean.\u003c\/p\u003e\n\n\u003cp\u003eSweetness and acidity are close together. This means a vinaigrette needs neither sugar nor honey to taste rounded. Compared to the house's barrel-aged balsamic vinegars, it lacks wood notes and body; it is as fluid as a wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIt offers neither a syrupy consistency nor dark roasted aromas. Those looking for exactly that will find it too fluid. For steak, cheese, or vanilla ice cream, the \u003ca href=\"\/en\/products\/goelles-apfel-balsamessig\"\u003eten-year-aged apple balsamic vinegar\u003c\/a\u003e is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eAsparagus, zander, and pumpkin risotto to try\u003c\/h3\u003e\n\n\u003cp\u003eWhite Balsamic Vinegar shows its strength in light dishes whose color should be preserved. White asparagus gets a vinaigrette made from one part vinegar, two parts mild rapeseed oil, and finely chopped chives. Over a roasted zander fillet, add a teaspoon to the nut butter just before serving.\u003c\/p\u003e\n\n\u003cp\u003eGölles itself shows it in a pumpkin risotto. Stir in one tablespoon at the end, along with butter and Parmesan. The acidity lifts the sweetness of the pumpkin without coloring the risotto.\u003c\/p\u003e\n\n\u003cp\u003eA tomato-mozzarella salad stays red and white with it, instead of being speckled brown. A beef carpaccio or fresh goat cheese can also handle a few drops without suffering visually.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e The small bottle is suitable for testing how much sweetness you like in your salad. It pairs just as well with pumpkin seed oil as with hemp, poppy, or olive oil. Those who use it daily will later reach for the \u003ca href=\"\/en\/products\/goelles-weisser-balsamessig-500ml\"\u003elarger 500-ml pantry bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy stainless steel instead of oak barrel\u003c\/h3\u003e\n\n\u003cp\u003eThe White Balsamic Vinegar is deliberately not aged in wood, because oak would give it color and tannin. Gölles first ferments white wine into vinegar. Then it is refined with reduced grape juice and aged for at least one year in a stainless steel tank.\u003c\/p\u003e\n\n\u003cp\u003eReduced grape juice is grape must that has had some of its water removed through boiling. It brings fruit sugar without coloring the vinegar dark, as long as no long barrel aging follows. In stainless steel, the fruit stays at the forefront, and the color remains clear.\u003c\/p\u003e\n\n\u003cp\u003eAt Gölles, it is considered the vinegar that empties the fastest. Herta Gölles calls it the house's universal genius because it goes with every oil and over every salad. That is precisely why it is worth trying it first in the small bottle.\u003c\/p\u003e\n\n\u003ch3\u003eA light vinegar for small households and as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe 250-ml bottle finds a place on every spice shelf, even in small kitchens. In single- and two-person households, it is quickly finished, so the aroma stays fresh. Vinegar does not spoil, but it does change its scent over time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for a dinner, it is well suited, especially together with a good oil. For a thick, shiny reduction, however, the White Balsamic Vinegar is less suitable than a barrel-aged balsamic vinegar, but it lacks the concentration.\u003c\/p\u003e\n\n\u003cp\u003eAnother advantage of the small bottle: It can be easily compared with other vinegars from the house. Place it next to a barrel-aged balsamic vinegar, and the difference between stainless steel and oak becomes immediately noticeable on the palate. As a rule of thumb, one tablespoon is enough for a salad bowl with two portions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe small bottle for the first try, and probably not the last one standing in your kitchen.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869774684486,"sku":"046GOE002661","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-weisser-balsamessig-250ml.png?v=1794478487"},{"product_id":"goelles-weisswein-essig","title":"White wine vinegar","description":"\u003ch2\u003eWhite Wine Vinegar. Clear acidity, two years in oak, the standard for salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Wine Vinegar\u003c\/strong\u003e from Riegersburg: light, clear, and made from white grapes, with 6 percent acidity and aged for at least two years in oak. No fruit vinegar, no sweet balsamic vinegar, no vinegar with added flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Wine Vinegar\u003c\/strong\u003e is a classic wine vinegar from the Gölles family, made from white grapes and aged in wood for a long time before bottling. Compared to apple cider vinegar, it deliberately lacks fruit sweetness. Compared to a white wine vinegar from the supermarket, it lacks the biting sharpness. What remains is a clear, pure acidity that brings a salad to life without overpowering it.\u003c\/p\u003e\n\n\u003ch3\u003eFungi, light, and straightforward in flavor\u003c\/h3\u003e\n\n\u003cp\u003eThe white wine vinegar tastes light and clear, with a mild acidity of 6 percent that leans toward fruit. Gölles describes the aroma as evoking a deep wine cellar, mushrooms, and porcini. Beneath that come honeydew melon and a hint of Hokkaido pumpkin.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is pure and straightforward. The two years in the barrel have rounded off the acidity, so that it supports rather than burns. Wood aromas hardly emerge, and the vinegar remains light in color.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a vinegar that rounds out a dressing through sweetness alone will find it too austere. For this purpose, the \u003ca href=\"\/en\/products\/goelles-weisser-balsamessig-500ml\"\u003esweet-tart light balsamic vinegar\u003c\/a\u003e is better suited. It is also not intended for drizzling over cheese or desserts.\u003c\/p\u003e\n\n\u003ch3\u003eCabbage salad, sausage salad, and everything for pickling\u003c\/h3\u003e\n\n\u003cp\u003eWhite wine vinegar is the all-purpose vinegar for leaf salads, cabbage salad, cucumber salad, sausage salad, and French dressing. With 6 percent acidity, use it sparingly in leaf salads at first and taste as you go. Cabbage salad can take more, because finely sliced cabbage only becomes tender and juicy with plenty of acidity.\u003c\/p\u003e\n\n\u003cp\u003eA sausage salad with Vienna sausage, red onions, and chives gets a marinade of three tablespoons of vinegar, two tablespoons of rapeseed oil, salt, and pepper. Vienna sausage is a fine boiled sausage from Austria, similar to Lyon sausage. Mix a French dressing from one part vinegar, three parts oil, and one teaspoon of mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e It is the right choice for pickling zucchini, peppers, or pearl onions. Clear acidity without fruit sweetness does not distort the aroma of the vegetables. It harmonizes well with pumpkin seed oil, poppyseed oil, and white grapeseed oil.\u003c\/p\u003e\n\n\u003ch3\u003eFrom wine to vinegar, then two years of patience\u003c\/h3\u003e\n\n\u003cp\u003eIt begins with wine, or alcohol, which the vinegar bacteria convert into acetic acid. In the past, people spoke of the mother of vinegar, a gelatinous layer of these bacteria. Technically, they are bacteria of the genus Acetobacter, which only work with sufficient air. They need warmth and plenty of oxygen; neither sulfites nor flavorings are added.\u003c\/p\u003e\n\n\u003cp\u003eThen comes the step that takes time: at least two years in an oak barrel. During this time, the barrel is blocked, an investment that cannot be cut short. Vinegar bottled earlier would be sharper in flavor and less versatile.\u003c\/p\u003e\n\n\u003cp\u003eIn older documents, Gölles lists Grüner Veltliner, Austria's most widely grown white grape variety, as the base. On the current product page, it generally refers to white grapes. If some cloudiness settles at the bottom of the bottle over time, that is normal for this natural vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eA classic of Austrian cuisine\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets white wine vinegar apart is its unpretentiousness: It is the standard by which other vinegars are measured. In Austria, a light wine vinegar has been part of cucumber salad, cabbage salad, and beef marinade for decades. This bottle fulfills exactly this role, only with more composure in its acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe salad becomes Styrian when a few spoonfuls of pumpkin seed oil are added instead of rapeseed oil. The dark oil and the light acidity then create the typical picture on the plate, glossy and bold in flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe 500-ml bottle is intended for daily use, close at hand next to oil and salt. Anyone looking for a bold vinegar for stews in addition to the light one should complement it with the \u003ca href=\"\/en\/products\/goelles-rotwein-essig\"\u003ebarrel-aged vinegar from red grapes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA wine vinegar without frills, used every day, and therefore it must be good.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869774815558,"sku":"046GOE002120","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-weisswein-essig.png?v=1794478497"},{"product_id":"goelles-rotwein-essig","title":"Red Wine Vinegar","description":"\u003ch2\u003eRed wine vinegar. Two years in oak barrels, dark fruit, robust without being harsh.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRed wine vinegar\u003c\/strong\u003e from the Gölles winery: full-bodied, deep in color, made from red grapes and bottled after at least two years in wood. No balsamic vinegar, no vinegar with added flavoring or color, no sharp quick vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRed wine vinegar\u003c\/strong\u003e is a robust wine vinegar from Styria, which Gölles makes from red grapes and ages in oak barrels. Many know red wine vinegar as a tart, biting companion that dominates any dressing. This one is built differently: It has strength and a deep color, but the acidity does not sting. On the nose, dark berry fruit clearly precedes the wood.\u003c\/p\u003e\n\n\u003ch3\u003eCherry, cassis and an acidity that supports\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine vinegar combines dark berry fruit with a robust acidity of 6 percent, which has become rounded through barrel aging. According to the manufacturer, cherry, blueberry and a hint of cassis are evident in the aroma. Dark chocolate, espresso and the wood of the barrel are added to this.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is full-bodied and has more depth than one is accustomed to with a wine vinegar. The tannins of the red grapes give it grip, the wood organizes them. This creates a vinegar that holds its own in robust dishes without pushing itself forward.\u003c\/p\u003e\n\n\u003cp\u003eIt is less suitable for delicate head lettuce or lamb's lettuce with fine herbs, as it quickly cuts through. Those expecting a restrained vinegar for young leaves will find it too robust. Start sparingly there or take the \u003ca href=\"\/en\/products\/goelles-weisswein-essig\"\u003eclear wine vinegar made from white grapes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eGreen beans, risotto and everything that simmers for a long time\u003c\/h3\u003e\n\n\u003cp\u003eRed wine vinegar plays to its strength where dishes have substance and can withstand an acidity that holds its own. In a beef goulash, a ragù or braised oxtail, a dash when deglazing releases the browned bits. Those who want to retain the fresh acidity add a second spoonful only shortly before serving.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, green beans are called Fisolen. A lukewarm green bean salad with red onions, olive oil and chervil becomes hearty with red wine vinegar. It suits a Greek salad with feta and olives better than a light vinegar.\u003c\/p\u003e\n\n\u003cp\u003eDrizzled over a risotto with radicchio, it combines bitterness and cheese. For antipasti such as grilled eggplant, zucchini or peppers, a few splashes per plate are sufficient, together with a robust olive oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Unlike balsamic vinegars, this vinegar can be cooked with; heat hardly harms it. For an Italian dressing, mix it with olive oil, salt, pepper and some dried oregano. Red grape seed oil is also suitable as a partner.\u003c\/p\u003e\n\n\u003ch3\u003eTwo years in the barrel cellar, often in old barrels\u003c\/h3\u003e\n\n\u003cp\u003eFor this vinegar, Gölles only ferments grapes, without concentrate, without flavorings, without colorings and without sulfites. In older documents, the winery refers to Zweigelt as the base; today it speaks generally of red grapes. Vinegar bacteria then transform the alcohol of the wine into acetic acid, for which they need warmth and oxygen.\u003c\/p\u003e\n\n\u003cp\u003eAfter that, the red wine vinegar ages for at least two years in oak barrels, often in ones that have been in use for a long time. Older barrels give off less wood flavor but continue to act as a breathing vessel. Without this time, the strength of the red grapes would remain unorganized.\u003c\/p\u003e\n\n\u003cp\u003eThe cellar in Riegersburg contains around 1,500 oak barrels, cool and without daylight. Two years of barrel aging is no given for a wine vinegar. Its result is fullness instead of additional sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eBetween Styria and the Mediterranean\u003c\/h3\u003e\n\n\u003cp\u003eThe special thing about red wine vinegar is that it serves both local and Mediterranean cuisine equally well. It suits a Styrian Krautfleisch just as well as a plate of antipasti with grilled vegetables. Katharina Fleck, who now runs the winery together with David Gölles, describes it as robust but never overpowering.\u003c\/p\u003e\n\n\u003cp\u003eKrautfleisch is a braised dish made of pork and sauerkraut, which a dash of red wine vinegar gives freshness at the end. With paprika powder and a dollop of sour cream, it becomes a classic tavern meal.\u003c\/p\u003e\n\n\u003cp\u003eThe 500-ml bottle is a practical size for kitchens where braising and marinating are done regularly. As a gift, it is suitable together with an olive oil for anyone who likes to cook Italian or Austrian food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red wine vinegar with strength and calm, that takes both the casserole and the salad bowl seriously.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869774946630,"sku":"046GOE002070","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-rotwein-essig.png?v=1794478507"},{"product_id":"goelles-quitten-essig","title":"Quince Vinegar","description":"\u003ch2\u003eQuince Vinegar from Gölles. Honey-sweet fruit, fresh acidity, the lemon of the North.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuince Vinegar\u003c\/strong\u003e from the Gölles manufactory is made from fermented quince juice and replaces fresh lemon in many recipes, 250 ml. No quince jelly, no balsamic vinegar, no pickling vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuince Vinegar\u003c\/strong\u003e is a fermented vinegar from Eastern Styria, for which fully ripe quince juice ferments twice. In grandmother's time, the quince was often called the lemon of the North. Today, it is rarely found in the fruit bowl. This vinegar brings it back into the kitchen. It smells of honey and yellow fruit, its acidity is bright and clear.\u003c\/p\u003e\n\n\u003ch3\u003eHoney-sweet, lemony and surprisingly fresh\u003c\/h3\u003e\n\n\u003cp\u003eGölles quince vinegar combines honey-sweet fruitiness with citrus-like freshness and five percent acidity. The sweetness is an impression of the fruit, not a taste of sugar.\u003c\/p\u003e\n\n\u003cp\u003eCompared to lemon juice, it is rounder and more floral. Compared to apple cider vinegar, it is significantly more aromatic. It is precisely this mixture that makes it so versatile, as soon as a dish needs acidity but cannot tolerate harshness. On the nose, Gölles describes fresh quince juice, white roses, lime and pink grapefruit; dark or nutty notes are missing.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting the sweet, jammy taste of cooked quince will find the vinegar too sour. It is an acid provider, not a dessert syrup. It is also less suitable for a dressing that is meant to be bold and tart than a wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eHollandaise, Mayonnaise, Fish and Asian Cuisine\u003c\/h3\u003e\n\n\u003cp\u003eGölles recommends quince vinegar for sauce hollandaise and béarnaise, mayonnaise, fish and Asian dishes. As an oil partner, the house mentions peanut oil, linseed oil and sunflower oil.\u003c\/p\u003e\n\n\u003cp\u003eFor a hollandaise, replace the usual reduction of white wine and lemon with 2 tbsp of quince vinegar and one chopped shallot. For a hand-whisked mayonnaise made from one egg yolk and 200 ml of sunflower oil, 1 tsp is sufficient instead of lemon juice. Steamed zander or trout gets a few drops just before serving.\u003c\/p\u003e\n\n\u003cp\u003eIn Asian cuisine, it goes well with glass noodle salad with peanuts, coriander and cucumber. For this, mix 2 tbsp of vinegar, 1 tbsp of peanut oil, 1 tsp of soy sauce and some lime leaf. Sushi rice can also be seasoned with a mixture of quince vinegar, sugar and salt instead of rice vinegar, while the fruit remains subtle.\u003c\/p\u003e\n\n\u003cp\u003eA honey-mustard dressing needs no further acidity with quince vinegar, and a remoulade gets a bright freshness with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Where a recipe calls for lemon, dose the quince vinegar a little more sparingly at first and taste. Anyone looking for a mild, clearly lemony alternative should try the \u003ca href=\"\/en\/products\/goelles-balsam-zitron-250ml\"\u003elemon seasoning with balsamic wine vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Forgotten Fruit and a Simple Kitchen Rule\u003c\/h3\u003e\n\n\u003cp\u003eQuinces thrive in the Southeast Styrian Vulkanland alongside apples, damson plums and pears, all around the Riegersburg. Gölles carries quince vinegar under the creative fruit vinegars, a product line that has existed since 1996. The manufactory was founded by Alois Gölles, who began distilling in his father's fruit-growing business in 1979. It is made without flavorings, colorings or preservatives.\u003c\/p\u003e\n\n\u003cp\u003eFor production, the quinces are broken down and pressed, their juice fermenting naturally into alcohol. The vinegar mother then starts the second fermentation. After that, the vinegar matures for at least one year in stainless steel, which lets the fruit remain unadulterated. Raw, the quince is hard and tart; only when fermented does it reveal its aroma.\u003c\/p\u003e\n\n\u003cp\u003eA simple rule of thumb applies in the manufactory. Where a kitchen needs acidity, for example from wine or lemon, good vinegar can take over this role. Dosed with sensitivity, it makes dishes livelier. This is especially true for quince vinegar, because in addition to acidity, it also brings aroma.\u003c\/p\u003e\n\n\u003ch3\u003eA Vinegar That Replaces Lemons in the Pantry\u003c\/h3\u003e\n\n\u003cp\u003eFresh lemons go dry, mold, or are missing exactly when the sauce is finished. Anyone who rarely buys lemons knows this problem from their own kitchen. A bottle of quince vinegar, on the other hand, keeps for a long time and is always at hand. Even after opening, vinegar does not spoil, but the fine aroma lasts longer in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eFor zest and peel, the fresh lemon remains irreplaceable; the vinegar can only replace its juice. As a gift, the bottle is suitable for people who like to whisk sauces and appreciate old fruit varieties.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe lemon of the North in the kitchen cabinet: a spoonful of quince vinegar, and the hollandaise gets an aroma that no lemon can deliver.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869775438150,"sku":"046GOE001970","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-quitten-essig.png?v=1794478517"},{"product_id":"goelles-himbeer-essig-250ml","title":"Raspberry Vinegar – 250 ml","description":"\u003ch2\u003eRaspberry vinegar from Gölles. Whole raspberries for dressing, sauce and dessert.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e in the 250-ml bottle is the fruit vinegar of the Styrian craft brewery Gölles, pressed from whole raspberries. No wine vinegar with raspberry flavoring, no syrup, no mild balsamic product.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e is a fermented vinegar from Riegersburg, in which the whole raspberry goes into the press and is first turned into fruit wine, then into vinegar. Many raspberry vinegars on the market are made differently: a finished wine vinegar is mixed with fruit or flavoring. At Gölles, the berry is the raw material, not an addition. You can taste it as soon as the first drop lands on a leaf of lamb's lettuce. The fruit comes before the acidity.\u003c\/p\u003e\n\n\u003ch3\u003eRed fruit with lively acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry vinegar from Gölles combines an intense fruit flavor with a fresh acidity of five percent. On the nose, it reminds one of raspberries that have just been crushed between the fingers.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a deep, bright red. Gölles likes to refer to the raspberry as the queen of berries, and with this, it alludes to exactly this expressiveness. The vinegar only brings traces of sweetness, it remains a true carrier of acidity. Behind the berry, the manufacturer describes a savory undertone that reminds one of tomato paste, dark mushrooms and morels.\u003c\/p\u003e\n\n\u003cp\u003eKeep the color in mind when cooking: A light butter sauce or a beurre blanc will turn pink with raspberry vinegar. If you need a colorless acidity, you are better advised with a white wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eVinaigrette, roast sauce and marinated berries\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Gölles, this fruit vinegar goes well with asparagus, arugula, Waldorf salad, desserts and lamb's lettuce, as the Austrians call it. For a classic vinaigrette, mix 1 tbsp raspberry vinegar with 3 tbsp hazelnut oil, a pinch of salt and half a teaspoon of mustard. This goes well with lamb's lettuce with roasted hazelnuts. Mixed with walnut oil, the same vinaigrette accompanies chicory with sliced pears and blue cheese.\u003c\/p\u003e\n\n\u003cp\u003eA roasted duck breast is another area of application. Pour off the fat from the pan and deglaze the roasting residue with 3 tbsp raspberry vinegar. Reduce briefly, add 100 ml of stock, and bind with a piece of cold butter.\u003c\/p\u003e\n\n\u003cp\u003eFor desserts, marinate 250 g of fresh raspberries or strawberries with 1 tsp vinegar and 1 tsp sugar for fifteen minutes. Afterwards, the berries taste fruitier and less flat. Diluted with water, the vinegar can even be drunk, according to Gölles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e For seasoning at the table, the \u003ca href=\"\/en\/products\/goelles-himbeer-essig-125ml-zerstaeuber\"\u003eraspberry vinegar in the spray bottle\u003c\/a\u003e is suitable, which you can refill from this bottle. Raspberry vinegar is not suitable for pickling cucumbers or pumpkin, as its fruit would overpower the vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eThe whole berry and at least one year of steel\u003c\/h3\u003e\n\n\u003cp\u003eGölles began in 1994 with intensive experiments around fruit vinegars, followed by the creative vinegar line in 1996 with varieties such as this raspberry vinegar. The craft brewery in Riegersburg was known until then for fine spirits and balsamic vinegar from apples.\u003c\/p\u003e\n\n\u003cp\u003eAt the beginning are sorting, washing, mashing and pressing the berries. The whole fruit is pressed, because the aroma and color are also in the skin and seeds. From the fruit sugar of the juice, alcohol is then formed naturally. Then the mother of vinegar comes into play. These bacteria of the genus Acetobacter convert the alcohol into acetic acid with the help of oxygen.\u003c\/p\u003e\n\n\u003cp\u003eThe mother of vinegar is sensitive: It must not be too warm or too cold, and it does not tolerate sulfur. Once the fermentation is complete, the vinegar is stored for at least twelve months in stainless steel tanks. Unlike in a wooden barrel, the aroma and color of the fruit remain unchanged there.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit vinegar with color for fine cuisine\u003c\/h3\u003e\n\n\u003cp\u003eFruit vinegar from whole raspberries is more elaborate than flavored vinegar, because the delicate berry requires care at every work step. This effort shows in the result: The raspberry tastes of fruit, not of a flavoring bottle.\u003c\/p\u003e\n\n\u003cp\u003eThanks to its own acidity, vinegar is practically indefinitely shelf-stable when sealed. It does not spoil even after opening, but the fruit aroma is preserved longer in the refrigerator. Stored in the dark, it also retains its red color, because the pigment of the berry reacts to light. A light sediment is newly formed mother of vinegar and can be easily strained off.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift to bring to a dinner with game or duck, the bottle makes a good impression, as does a nut oil for salad lovers. Anyone who has only known supermarket raspberry vinegar until now will quickly notice the difference in the fruit in a direct comparison.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne spoonful of raspberry vinegar, and out of a simple lamb's lettuce becomes a plate that smells of summer and berry bushes.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869777404230,"sku":"046GOE002260","price":12.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-himbeer-essig-250ml.png?v=1794478526"},{"product_id":"goelles-himbeer-essig-125ml-zerstaeuber","title":"Raspberry Vinegar – 125 ml Spray Bottle","description":"\u003ch2\u003eRaspberry vinegar in a spray bottle. A fine mist of fruit and acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e in a 125-ml spray bottle is Gölles' fruit vinegar made from whole, pressed raspberries, bottled for spraying at the table. No vinegar with preserved fruit, no flavoring, no cooking bottle for large quantities.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e is a fruit vinegar from the Styrian Gölles manufactory, for which whole raspberries, including their skins and seeds, are pressed and then fermented in two stages. In the spray bottle, it does not land as a puddle on the plate, but as a paper-thin film on every leaf. One press, and the scent of freshly picked raspberries rises over the lamb's lettuce. On white porcelain, red dots remain, as if dabbed on with a brush.\u003c\/p\u003e\n\n\u003ch3\u003eBold raspberry, vibrant red, clear acidity\u003c\/h3\u003e\n\n\u003cp\u003eGölles' raspberry vinegar tastes intensely of the fruit and displays a striking red color. The acidity of five percent is fresh and clean. The fruit is so prominent that you can recognize the berry with your eyes closed.\u003c\/p\u003e\n\n\u003cp\u003eIn the fine mist, the aroma seems even stronger than from the bottle. The fine droplets spread over a large surface, and the scent immediately rises to the nose. Thus, a small amount is enough to define a plate.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting syrup-like sweetness will be surprised. This is a real vinegar with full acidity, which only hints at sweetness. It cannot replace raspberry syrup or a sweetened dessert dressing.\u003c\/p\u003e\n\n\u003ch3\u003eAsparagus, lamb's lettuce, arugula, and desserts\u003c\/h3\u003e\n\n\u003cp\u003eGölles recommends the raspberry vinegar for asparagus dishes, lamb's lettuce, as it is called in Austria, arugula, Waldorf salad, and desserts. The house suggests walnut, hazelnut, and macadamia nut oils as partners.\u003c\/p\u003e\n\n\u003cp\u003eFirst drizzle the lamb's lettuce with a few drops of walnut oil, then follow with two to three sprays of vinegar. Lukewarm white asparagus with brown butter can handle two sprays per portion. Arugula with shaved Parmesan and pine nuts is moistened evenly with the spray bottle without wilting. Over vanilla ice cream with fresh berries, a single spray adds a fruity-acidic accent.\u003c\/p\u003e\n\n\u003cp\u003eEven a plate with goat cheese, beetroot slices, and roasted walnuts benefits from a touch of raspberry. On a beef carpaccio, the fine mist distributes the acidity without discoloring the meat. At the table, you can thus season each portion individually.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The spray bottle is not intended for marinades or a dressing for the whole family. For that, there is the same vinegar in a \u003ca href=\"\/en\/products\/goelles-himbeer-essig-250ml\"\u003e250-ml bottle\u003c\/a\u003e, from which you can also refill the spray bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSpraying has been done in Riegersburg since 1997\u003c\/h3\u003e\n\n\u003cp\u003eGölles introduced the vinegar spray bottle in 1997, one year after launching the creative fruit vinegar line. Since then, the handy format has become part of the toolkit in many professional kitchens to accentuate plates in terms of taste and appearance. For small salad portions at the table, it dispenses more sparingly than any spoon.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is produced in the manufactory using the traditional method. The fruit is sorted, washed, mashed, and pressed. In the juice, the fruit sugar naturally ferments into alcohol. Then the mother of vinegar, a culture of acetobacter bacteria, takes over and turns this alcohol into acetic acid under the supply of air.\u003c\/p\u003e\n\n\u003cp\u003eThe raspberry vinegar then matures for at least one year in stainless steel. Wooden barrels would give the delicate fruit tannins and woody notes, while steel leaves them untouched. Thus, the scent of the fresh berry is preserved, which you immediately notice when spraying. This vinegar therefore needs no added aromas or colorings.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar for the set table\u003c\/h3\u003e\n\n\u003cp\u003eThe spray bottle turns seasoning into a gesture that guests can perform themselves. Everyone sprays as much acidity onto their plate as they like. If it is empty, simply refill it. Before changing varieties, rinse it out with warm water.\u003c\/p\u003e\n\n\u003cp\u003eIf something slightly cloudy settles at the bottom after a few months, it is the mother of vinegar, i.e., a sign of natural production. Strain the vinegar through a fine sieve before refilling so that the nozzle remains clear. The spray bottle is made of clear glass. Do not place it by the window, because the red fruit pigment fades in the light, even though the vinegar itself remains flawless.\u003c\/p\u003e\n\n\u003cp\u003eTogether with a walnut oil, the spray bottle makes a small, thoughtful gift for hosts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne spray of raspberry, and the asparagus, salad, or ice cream gets exactly as much fruit and acidity as the moment demands.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"125 ml atomizer","offer_id":57869777666374,"sku":"046GOE002910","price":11.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-himbeer-essig-125ml-zerstaeuber.png?v=1794478537"},{"product_id":"goelles-marillen-essig","title":"Apricot Vinegar","description":"\u003ch2\u003eMarillen Essig by Gölles. Sweet-tart apricot vinegar for wok dishes, curry and shrimp.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMarillen Essig\u003c\/strong\u003e is a fragrant fruit vinegar made from apricot juice at the Gölles manufactory in Styria’s Vulkanland, 250 ml. No apricot syrup, no balsamic vinegar, no vinegar for classic potato salad.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMarillen Essig\u003c\/strong\u003e is a fermented vinegar by Gölles, made from marillen, as apricots are called in Austria, which are pressed and their juice fermented twice. So it is an apricot vinegar, only under its Austrian name. Remove the cap and hold your nose to the bottle. There is this round aroma of ripe stone fruit, with something earthy underneath. Only then does the acidity reveal itself.\u003c\/p\u003e\n\n\u003ch3\u003eSweet fruit, fresh acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe marillen vinegar tastes sweet-tart and has a distinctly fragrant note reminiscent of sugar-free apricot compote. Gölles describes its character as sweet. The five percent acidity keeps this fruitiness vibrant, so that nothing feels sticky.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it feels softer than apple or wine vinegar. The manufacturer describes a hint of Sauvignon grape, porcini mushrooms and a dark, jammy sweetness in the aroma. The finish remains fruity for a long time. That is precisely why it is suitable for dishes that already bring their own sweetness or spiciness.\u003c\/p\u003e\n\n\u003cp\u003eThis variety is less suitable for a hearty Austrian potato salad. For potatoes, cabbage and cucumbers, a wine vinegar is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eCurry, ginger, cardamom and seafood\u003c\/h3\u003e\n\n\u003cp\u003eGölles expressly recommends the marillen vinegar for Asian cuisine, for shellfish and seafood, as well as for dishes with curry, cardamom or ginger. The house recommends rapeseed oil, poppyseed oil and macadamia nut oil as oils.\u003c\/p\u003e\n\n\u003cp\u003eFor a vegetable curry with coconut milk, add 1 tbsp of vinegar to the pot at the end; it lifts the spices. Marinate shrimp in 2 tbsp rapeseed oil, 1 tbsp marillen vinegar, grated ginger and a little chili for ten minutes. Pour a dash over a wok pan with pak choi and bell pepper just before serving.\u003c\/p\u003e\n\n\u003cp\u003eA sweet-tart dip for spring rolls is also easy to make: mix 3 tbsp vinegar, 2 tbsp apricot jam, 1 tbsp soy sauce and a pinch of chili. It also pairs well with chicken with cardamom and yogurt. In a homemade mayonnaise, it replaces the lemon, and it works well in a carrot salad with ginger. Because the fruit already rounds out the flavor, a dressing needs less oil than usual. For an Asian-style cabbage salad with white cabbage, carrot, sesame and coriander, mix it with rapeseed oil and a little sesame oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOne detail on the side:\u003c\/strong\u003e Those who enjoy cooking Asian cuisine should compare the marillen vinegar with the \u003ca href=\"\/en\/products\/goelles-quitten-essig\"\u003equince vinegar from the same range\u003c\/a\u003e. The quince tastes more lemony, while the apricot is rounder and earthier.\u003c\/p\u003e\n\n\u003ch3\u003eA stone fruit in the vinegar manufactory\u003c\/h3\u003e\n\n\u003cp\u003eAmong the creative vinegars by Gölles, a range established in 1996, the marillen vinegar represents the sweet-tart style. Alois Gölles had previously expanded his father’s fruit-growing business into a distillery and produced the first apple balsamic vinegar in 1984. Today, the manufactory in Riegersburg employs around 25 people.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is made from the whole fruit, like all Gölles vinegars. The apricots are pressed fully ripe, as there are only a few days between firm and overripe. No sulfites, flavorings or colorings are added. The juice first ferments into a fruit wine, then the vinegar mother converts its alcohol into acetic acid with oxygen.\u003c\/p\u003e\n\n\u003cp\u003eIt then matures for at least twelve months in a steel tank. Wood would overpower the delicate aroma of the stone fruit, while in steel it remains fresh. Quality control at Gölles includes regular joint tastings with the team. This way, everyone in the manufactory’s shop knows the products from personal experience.\u003c\/p\u003e\n\n\u003ch3\u003eAn apricot vinegar for modern everyday cooking\u003c\/h3\u003e\n\n\u003cp\u003eThe marillen vinegar fills the gap between classic wine vinegar and sweet balsamic. It brings fruit and acidity to a dish at the same time. A salsa of mango, red onion and coriander also gains more depth with a teaspoon of it.\u003c\/p\u003e\n\n\u003cp\u003eIt is not intended for long braised dishes, as the aroma evaporates during vigorous cooking. Always add it at the end. As a gift for anyone who enjoys experimenting with curry, ginger and the wok, the small bottle is a good choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA dash of apricot at the end of cooking, and the curry gets a fruity acidity that you would not have expected.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869779173702,"sku":"046GOE002360","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-marillen-essig.png?v=1794478546"},{"product_id":"goelles-birnen-balsamessig","title":"Pear Balsamic Vinegar","description":"\u003ch2\u003ePear Balsamic Vinegar. Four years in oak barrels, full of fruit, with barely noticeable acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Balsamic Vinegar\u003c\/strong\u003e from Styria: mild, fruity, and made from heirloom pear varieties, aged for at least four years in oak barrels. No grape balsamic, no tart pear vinegar, no syrup with added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Balsamic Vinegar\u003c\/strong\u003e is a fruit-forward balsamic vinegar from Riegersburg in Styria, pressed from heirloom pears and aged in wood for at least four years. Compared to the Apple Balsamic Vinegar from the same cellar, it is the younger and fruitier of the two. Where the apple smells of espresso and chocolate, here notes of pear compote and white peach emerge. It pours from the bottle in an amber color, noticeably lighter than its dark counterpart.\u003c\/p\u003e\n\n\u003ch3\u003eNashi pear, compote, and a hint of acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe Pear Balsamic Vinegar is above all fruit: soft, round, and with 5 percent acidity that stays in the background. The house lists nashi pear and pear compote as aromatic notes, along with apricot juice and white peach. A touch of Ringlotte and cherry completes the picture, making the fruit seem far more complex than the name suggests.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is mild without becoming flat. The tannins of the heirloom pear give it a firm core, while the wood has smoothed its edges over the years. The sweetness comes exclusively from the fruit.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the dark intensity and roasted notes of a long-aged balsamic vinegar will find it too light. That role is filled by the \u003ca href=\"\/en\/products\/goelles-apfel-balsamessig\"\u003ebalsamic vinegar made from apple must aged for ten years\u003c\/a\u003e. The Pear Balsamic Vinegar is not a substitute for it, but rather its lighter, fruit-forward complement.\u003c\/p\u003e\n\n\u003ch3\u003eWith sheep’s milk fresh cheese, roasted onions, and bitter greens\u003c\/h3\u003e\n\n\u003cp\u003ePear Balsamic Vinegar comes into its own with dishes that need fruit and mildness without being dominated by acidity. A few drops are enough over sheep’s milk fresh cheese with walnuts and a little thyme. Sauté onions slowly in butter until golden brown, then deglaze with a teaspoon of vinegar; this makes a fruity accompaniment to liver or roast beef.\u003c\/p\u003e\n\n\u003cp\u003eRadicchio, chicory, and endive benefit from its sweetness, which softens their bitterness. To do this, mix one part vinegar with two to three parts walnut or peanut oil. In a homemade barbecue sauce, a tablespoon adds fruit and depth without the need for additional sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e It pairs better with warm desserts such as roasted pear slices or Kaiserschmarrn than the Apple Balsamic Vinegar does, because it does not overpower the fruit. For tart, tannin-forward salads, however, reach for the \u003ca href=\"\/en\/products\/goelles-birnen-essig\"\u003efruit vinegar made from quince\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the unruly heirloom pear to mild balsamic\u003c\/h3\u003e\n\n\u003cp\u003eHeirloom pear varieties are not table fruit. Raw, they taste tart and grainy; they were planted for must, not for the fruit bowl. In Styria, these trees often grow in traditional orchard meadows, bear fruit later than table fruit, and produce less of it.\u003c\/p\u003e\n\n\u003cp\u003eTraditional orchard meadows are green spaces with scattered, tall-stemmed fruit trees beneath which the grass is mown or grazed. Many of these trees are older than the farmhouses next to them. Their fruit provides exactly the tannins that a balsamic vinegar needs for long aging.\u003c\/p\u003e\n\n\u003cp\u003eGölles presses the pears, ferments the juice, and then fills it into oak barrels. Around 1,500 of these are stored in the cellar in Riegersburg. Oak is not watertight: in summer, it draws more water out of the vinegar, while in winter, it draws almost none. What remains becomes denser, and the wood releases tannins that add structure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Gölles does not filter the Pear Balsamic Vinegar until it is clear. Over time, therefore, a fine sediment from the fruit settles at the bottom. Swirl the bottle briefly before pouring, and it will redistribute.\u003c\/p\u003e\n\n\u003ch3\u003eA mild introduction to the world of balsamic vinegars\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes the Pear Balsamic Vinegar special is its accessibility: It combines barrel aging with a fruit that is instantly recognizable. This makes it suitable for people who have previously found dark balsamic vinegars too overpowering. As a gift for a cheese evening, it is just as suitable as it is for a menu featuring bitter salads and roasted poultry.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for classic marinades with a lot of vinegar or for pickling, as it lacks the acidity. Its strength lies in the final step, just before the plate is brought to the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFor everyone who prefers balsamic vinegar fruity rather than heavy and trusts an old Styrian pear with what is usually reserved for grapes.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869781041478,"sku":"046GOE002680","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnen-balsamessig.png?v=1794478555"},{"product_id":"goelles-tomaten-essig-500ml","title":"Tomato Vinegar – 500 ml","description":"\u003ch2\u003eTomato vinegar in a half-liter bottle. Gölles for salad season, large families and professional kitchens.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato vinegar\u003c\/strong\u003e in a half-liter bottle is the pantry staple of Gölles' Styrian fruit vinegar, made from freshly pressed tomatoes. For households where tomato salad is a daily staple. No tomato ketchup, no flavored vinegar, no balsamic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato vinegar\u003c\/strong\u003e is a fruit vinegar from Riegersburg, made from the juice of ripe tomatoes, retaining their authentic aroma. In midsummer, when tomatoes in the garden ripen faster than you can eat them, this bottle sits on the table every day. Once you have seasoned tomato slices with tomato vinegar, you often want no other vinegar for them. This half-liter is made for such kitchens.\u003c\/p\u003e\n\n\u003ch3\u003eThe taste of tomatoes on the vine\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the tomato vinegar reveals itself as fruity, with a clear acidity of five percent and an intense tomato aroma. Gölles attributes this aroma to the Styrian tomatoes from which the vinegar is made.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit evokes sun-warmed tomatoes, not pulp or ketchup. Anyone expecting the sweetness of ketchup will find it too tart. It is robust enough to stand out in a tomato sauce, but not so overpowering that it crowds out basil or oregano.\u003c\/p\u003e\n\n\u003cp\u003eIt is less suitable for delicate fish dishes or light sauces, as its tomato character defines every dish. A white wine vinegar serves better there.\u003c\/p\u003e\n\n\u003ch3\u003eQuantities for buffets, barbecues and pickling days\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends tomato salad, mozzarella, tomato sauce, tomato soup, arugula and Mediterranean cuisine. To complement it, he recommends olive oil, thistle oil or pumpkin seed oil.\u003c\/p\u003e\n\n\u003cp\u003eFor a buffet with 12 people, mix 6 tbsp of tomato vinegar with 150 ml of olive oil, salt, pepper and oregano to make a marinade. This is enough for about 2 kg of tomatoes or a large pasta salad with sun-dried tomatoes. A panzanella with stale white bread, cucumber and red onions needs a little more, around 4 tbsp per kilo.\u003c\/p\u003e\n\n\u003cp\u003eWhen making homemade ketchup, tomato vinegar replaces the usual distilled vinegar and enhances the tomato flavor. Allow about 80 ml for 2 kg of tomatoes. A large pot of ratatouille also gets a dash at the end. A glass of tomato juice with pepper, celery salt and a teaspoon of tomato vinegar becomes an alcohol-free Virgin Mary.\u003c\/p\u003e\n\n\u003cp\u003eFor restaurants with a lunch menu, a homemade vinaigrette worth keeping in stock is worth the effort: shake 200 ml of tomato vinegar, 600 ml of olive oil, 1 tbsp of mustard, salt and pepper in a screw-top jar. Kept refrigerated, it lasts several days and pairs well with leafy salads, beans and grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Anyone who wants to try the vinegar for the first time should start with the \u003ca href=\"\/en\/products\/goelles-tomaten-essig-250ml\"\u003e250 ml trial size\u003c\/a\u003e. For restaurants and heavy users, the half-liter is the more practical size, as it needs to be reordered less often.\u003c\/p\u003e\n\n\u003ch3\u003eAn idea from 2003 in Styria\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the company chronicle, Gölles first produced tomato vinegar directly from fresh tomatoes in 2003 and recorded it as a novelty of the house. This was preceded by experiments with fruit vinegars from 1994 and the establishment of a creative vinegar line in 1996. Both were initiated by Alois Gölles, trained at the Higher Federal School of Viticulture and Pomology in Klosterneuburg.\u003c\/p\u003e\n\n\u003cp\u003eThe production follows the same process as all the house's vinegars. From the tomato juice, a fruit wine is initially created through natural fermentation. The added mother of vinegar converts its alcohol into acetic acid in contact with air. This step requires time, oxygen and a constant temperature.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato vinegar is stored for at least one year in stainless steel, which gives off no woody notes. It does not need preservatives; the acidity itself keeps it shelf-stable.\u003c\/p\u003e\n\n\u003ch3\u003eA pantry staple that does not spoil\u003c\/h3\u003e\n\n\u003cp\u003eUnopened, vinegar lasts practically indefinitely, so the half-liter is no risk to the pantry. It does not spoil after opening either; at most, the aroma changes over time. If you use it over a long period, keep the bottle in the refrigerator a little longer. Because of its acidity, vinegar does not legally require a best-before date.\u003c\/p\u003e\n\n\u003cp\u003eA light sediment may form over time. This is fresh mother of vinegar, harmless and easy to strain off. The large bottle is suitable as a gift for gardeners with tomato beds and for anyone who likes cooking for many guests in summer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA half-liter of tomato vinegar in the pantry, and the next tomato summer can be as bountiful as it likes.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869783236934,"sku":"046GOE002761","price":14.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-tomaten-essig-500ml.png?v=1794478565"},{"product_id":"goelles-tomaten-essig-250ml","title":"Tomato Vinegar – 250 ml","description":"\u003ch2\u003eTomaten Essig von Gölles. Ein Fruchtessig aus frischen Tomaten zum Kennenlernen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eTomaten Essig\u003c\/strong\u003e von Gölles entsteht aus dem vergorenen Saft steirischer Tomaten, hier in der kleinen Flasche mit 250 ml. Kein Weinessig mit Tomatenmark, kein Ketchup-Essig, keine Würzsauce mit Zucker.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomaten Essig\u003c\/strong\u003e ist ein Gärungsessig der Manufaktur Gölles, für den reife Tomaten gepresst und ihr Saft zu Essig vergoren werden. Schon beim Öffnen steigt ein deutlicher Duft nach reifen Tomaten auf. Ein paar Tropfen auf aufgeschnittenen Tomaten, und der Salat schmeckt nach mehr Tomate als vorher. Diese Verdopplung der Frucht ist der Sinn dieses Essigs. Die kleine Flasche lädt dazu ein, das auszuprobieren.\u003c\/p\u003e\n\n\u003ch3\u003eFruchtige Tomate mit kräftigem Duft\u003c\/h3\u003e\n\n\u003cp\u003eDer Tomatenessig von Gölles schmeckt fruchtig nach reifer Tomate und besitzt einen intensiven Duft, den der Hersteller ausdrücklich steirischen Tomaten zuschreibt. Die Säure liegt bei fünf Prozent. Sie wirkt frisch und klar, ohne die Frucht zu verdrängen.\u003c\/p\u003e\n\n\u003cp\u003eIn der Nase beschreibt Gölles vollreife Stieltomaten, dahinter grüne Bohnen, Morcheln und gelben Paprika. Die Säure ist präsent, aber weich, der Abgang bleibt lange. Botanisch ist die Tomate eine Beere, in der Küche behandelt man sie als Gemüse. Der Essig spielt genau zwischen diesen Welten.\u003c\/p\u003e\n\n\u003cp\u003eWer einen süßlichen Essig nach Art eines Balsamico erwartet, wird ihn als zu frisch empfinden. Er süßt nicht, er säuert und aromatisiert. Wer Tomaten grundsätzlich nicht mag, findet an ihm ebenfalls keine Freude.\u003c\/p\u003e\n\n\u003ch3\u003eTomatensalat, Mozzarella und Sugo\u003c\/h3\u003e\n\n\u003cp\u003eGölles empfiehlt den Essig für die mediterrane Küche, für Tomatensalat, Mozzarella, Rucola, Tomatensugo und Tomatensuppe. Als Ölpartner nennt das Haus Olivenöl, Kürbiskernöl und Distelöl.\u003c\/p\u003e\n\n\u003cp\u003eFür einen Tomatensalat für zwei Personen schneiden Sie 400 g Tomaten in Scheiben, salzen sie und lassen sie fünf Minuten ziehen. Dann kommen 1 EL Tomatenessig, 3 EL Olivenöl, Pfeffer und Basilikum dazu. Ein Burrata-Teller mit Kirschtomaten bekommt dieselbe Marinade, nur mit etwas weniger Essig.\u003c\/p\u003e\n\n\u003cp\u003eEine Tomatensuppe oder einen Sugo würzen Sie erst zum Schluss mit 1 bis 2 TL, damit der Duft erhalten bleibt. Steirisch wird es mit Kürbiskernöl statt Olivenöl über einem Salat aus Tomaten und Käferbohnen.\u003c\/p\u003e\n\n\u003cp\u003eFür Bruschetta mischen Sie gewürfelte Tomaten mit Knoblauch, Olivenöl und einem Teelöffel Essig und lassen alles zehn Minuten ziehen. Eine kalte Gazpacho aus Tomaten, Gurke und Paprika braucht pro Liter etwa 2 EL statt Sherryessig. Auch Rucola mit gehobeltem Parmesan verträgt ein paar Tropfen. Gölles empfiehlt den Essig außerdem für Guacamole, wo er die Limette ersetzen kann.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFür Einsteiger:\u003c\/strong\u003e Die 250-ml-Flasche reicht für viele Salate und ist ideal zum Ausprobieren. Wer im Sommer täglich Tomaten isst, nimmt besser den \u003ca href=\"\/en\/products\/goelles-tomaten-essig-500ml\"\u003eTomatenessig im halben Liter\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSeit 2003 aus frischen Tomaten vergoren\u003c\/h3\u003e\n\n\u003cp\u003eDen ersten Tomatenessig direkt aus frischen Tomaten hat Gölles im Jahr 2003 erzeugt. Alois Gölles hatte zu diesem Zeitpunkt bereits fast zehn Jahre an Fruchtessigen geforscht. 1996 hatte er mit der kreativen Essiglinie Sorten eingeführt, die über Apfel und Wein hinausgingen.\u003c\/p\u003e\n\n\u003cp\u003eFür den Essig gelten dieselben Schritte wie für alle Gölles-Essige: Sortieren, Waschen, Zerkleinern, Pressen. Der Saft gärt zuerst zu Alkohol, dann übernimmt die Essigmutter. Diese Kultur von Essigsäurebakterien braucht Sauerstoff und eine gleichmäßige Temperatur, Schwefel verträgt sie nicht.\u003c\/p\u003e\n\n\u003cp\u003eNach der Gärung lagert der Tomatenessig mindestens ein Jahr in Edelstahlbehältern. Dort behält er seine frische Frucht, die im Holzfass von Tannin überlagert würde. Aromastoffe, Farbstoffe oder Sulfite kommen nicht hinzu.\u003c\/p\u003e\n\n\u003ch3\u003eParadeis im Glas für die mediterrane Küche\u003c\/h3\u003e\n\n\u003cp\u003eIn Österreich heißt die Tomate auch Paradeis oder Paradeiser, ein Wort, das auf den alten Namen Paradiesapfel zurückgeht. Gölles nimmt das mit Humor: Wie man die Frucht nennt, sei Nebensache, solange Geschmack und Duft stimmen.\u003c\/p\u003e\n\n\u003cp\u003eFür Gerichte mit langer Schmorzeit ist dieser Essig nicht gedacht, sein Duft verfliegt beim Kochen. Setzen Sie ihn deshalb immer am Ende ein. Zusammen mit einem guten Olivenöl ist die kleine Flasche ein passendes Mitbringsel zum Grillabend oder zur Einladung beim italienischen Abendessen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin Löffel Tomatenessig, und jede Tomate auf dem Teller schmeckt ein Stück mehr nach Sommer und nach der Tomatenstaude im Juli.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869783335238,"sku":"046GOE002760","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-tomaten-essig-250ml.png?v=1794478575"},{"product_id":"goelles-apfel-essig","title":"Apple Cider Vinegar","description":"\u003ch2\u003eApple Vinegar. Heirloom cider apples, two years in oak barrels, mellowed by age.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Vinegar\u003c\/strong\u003e from Styria’s Vulkanland: a light fruit vinegar made from heirloom cider apple varieties, with 5 percent acidity and at least two years of barrel aging. No balsamic vinegar, no diluted household vinegar, no vinegar made from concentrate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Vinegar\u003c\/strong\u003e is a Styrian fruit vinegar made by Gölles from heirloom Maschansker, Rosenapfel, and Bohnapfel varieties. A bowl of leafy salad, dark green pumpkin seed oil on the side, and a bottle of light apple vinegar. This is what everyday dining looks like in Styria. When you open the bottle, you first taste ripe apple, without the sharp bite of many supermarket vinegars.\u003c\/p\u003e\n\n\u003ch3\u003eMellowed by age rather than dilution\u003c\/h3\u003e\n\n\u003cp\u003eGölles Apple Vinegar tastes fruity and lively, yet its 5 percent acidity feels mellow. This is due to at least two years of barrel aging, which softens the acidity’s edge. The manufacturer lists apple as the primary aroma, followed by white peach and poppy blossom.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is clear and straightforward. It does not overpower but enhances the ingredients it encounters. Compared with young apple vinegars, it is particularly noticeable how little it stings the throat.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a vinegar with its own sweetness and syrupy consistency is actually looking for a balsamic vinegar. The \u003ca href=\"\/en\/products\/goelles-apfel-balsamessig\"\u003edark apple balsamic vinegar with ten years of barrel aging\u003c\/a\u003e from the same house is made for that. Apple Vinegar is the everyday vinegar for dressing, seasoning, and cooking.\u003c\/p\u003e\n\n\u003ch3\u003ePumpkin seed oil, goulash soup, and Tafelspitz\u003c\/h3\u003e\n\n\u003cp\u003eApple Vinegar is the classic partner of Styrian pumpkin seed oil and works according to a simple rule. Gölles recommends two to three parts oil to one part vinegar, plus salt and spices. The leaves should be thoroughly dried, and water or sugar should not be added to the dressing.\u003c\/p\u003e\n\n\u003cp\u003eAdd the vinegar to warm potato salad while the potatoes are still steaming so they can absorb it. Stir a tablespoon into goulash soup just before serving. Apple vinegar also complements Tafelspitz with apple horseradish, which you can season with a splash of vinegar.\u003c\/p\u003e\n\n\u003cp\u003eKren is the Austrian word for horseradish. To make apple horseradish, finely grate a tart apple and fresh horseradish, then add salt and a teaspoon of Apple Vinegar. The vinegar prevents the apple from browning and brings together the two kinds of sharpness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For grated carrot salad with apple, it is better than wine vinegar because fruit complements fruit. Anyone looking for a more neutral vinegar for cucumber or cabbage salad should choose the \u003ca href=\"\/en\/products\/goelles-weisswein-essig\"\u003elight barrel-aged white wine vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMaschansker, Bohnapfel, and a barrel cellar in Riegersburg\u003c\/h3\u003e\n\n\u003cp\u003eThe apples for this vinegar are heirloom cider varieties that are rarely grown for eating. They are tart, rich in tannins, and relatively low in sugar. That is exactly what makes them ideal for a characterful vinegar.\u003c\/p\u003e\n\n\u003cp\u003eOne part comes from around ten hectares of the company’s own orchards around Riegersburg in Styria’s Vulkanland, while the rest comes from local farmers. The apples are harvested in October. The juice is first fermented into cider, then vinegar bacteria convert the alcohol into acetic acid.\u003c\/p\u003e\n\n\u003cp\u003eOnly then does the vinegar go into the barrel, in what the company says is Austria’s largest vinegar barrel cellar, with around 1,500 oak barrels. No flavorings, colorings, or sulfites are added. A light sediment in the bottle is therefore not a defect, but an indication of its natural state.\u003c\/p\u003e\n\n\u003ch3\u003eThe everyday vinegar from Styria\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets Apple Vinegar apart is the combination of heirloom varieties and long barrel aging in an everyday vinegar. Two years is an unusually long time for a table vinegar. The 500-ml bottle is designed for regular use and is best kept right next to the oil. An opened bottle does not need to be refrigerated; a dark place is sufficient.\u003c\/p\u003e\n\n\u003cp\u003ePaired with a bottle of pumpkin seed oil, it makes a quintessentially Styrian gift for anyone who enjoys dressing salads. It is not suitable for desserts or drizzling over cheese, where a balsamic vinegar can better showcase its strengths.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn honest apple vinegar that tastes of ripe cider apples and shows why Styria takes salad so seriously.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869783597382,"sku":"046GOE002020","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-apfel-essig.png?v=1794478584"},{"product_id":"goelles-zwetschken-essig","title":"Plum Vinegar","description":"\u003ch2\u003eZwetschken Essig by Gölles. Fine-herb Hauszwetschke for red cabbage, beetroot and game.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschken Essig\u003c\/strong\u003e is the fruit vinegar of the Gölles manufactory made from old Hauszwetschken, grown in orchards around Riegersburg, 250 ml. No plum jam, no balsamic vinegar, no sweet spiced vinegar for desserts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschken Essig\u003c\/strong\u003e is made in the Styrian Vulkanland: Gölles presses Hauszwetschken and ferments their juice into vinegar in two stages. In Germany, it is called Zwetschge, in the north people often simply say Pflaume. So anyone looking for plum vinegar will find its Austrian counterpart here. Hold the bottle to your nose: besides Zwetschke, it surprisingly smells of beetroot, pumpkin and kohlrabi. The acidity is lively and fine-herb.\u003c\/p\u003e\n\n\u003ch3\u003eIntense fruit, lively acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe Zwetschkenessig by Gölles has an intense fruit flavor and a lively acidity of five percent. The house traces both back to the Hauszwetschke. It is smaller and more tart than a table plum and brings more tannin, which gives the vinegar structure.\u003c\/p\u003e\n\n\u003cp\u003eIn the mouth, it appears darker and deeper than a vinegar made from apples or wine. Its fruit carries without being sweet. Especially with rich dishes, it provides a bright counterpoint instead of weighing them down further.\u003c\/p\u003e\n\n\u003cp\u003eFor delicate leaf salads with herbs or for fish, it is not the right tool. Its dark fruit quickly covers delicate aromas, a lighter fruit vinegar is better suited there.\u003c\/p\u003e\n\n\u003ch3\u003eRed cabbage, game sauce, duck and beetroot\u003c\/h3\u003e\n\n\u003cp\u003eGölles recommends the vinegar for red cabbage, beetroot, bitter salads, dark sauces, Coq au Vin, duck, goose and game. Its tannin stands up to even fatty dishes. The house lists sunflower oil and white grapeseed oil as oil partners.\u003c\/p\u003e\n\n\u003cp\u003eFor red cabbage for four people, add 2 tbsp Zwetschkenessig after braising, it brightens the color and freshens up the taste. A game sauce from venison or deer gets one to two teaspoons at the very end, preferably together with some cranberry. With duck or goose, dissolve the roasting residue in the pan with three tablespoons of vinegar before adding the stock.\u003c\/p\u003e\n\n\u003cp\u003eBeetroot is called Rote Bete in Germany. For a salad made from it, mix 500 g cooked beets with 2 tbsp vinegar, 3 tbsp sunflower oil, caraway and some horseradish. It also suits a lentil salad with bacon well. Anyone who pickles Zwetschken in autumn or cooks a chutney of Zwetschken, onions and ginger uses this vinegar as an acid base, so the fruit stays among its own.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anyone who prefers to round off dark sauces with a classic wine vinegar reaches for the \u003ca href=\"\/en\/products\/goelles-rotwein-essig\"\u003eoak-barrel red wine vinegar\u003c\/a\u003e. The Zwetschkenessig brings more fruit, the red wine vinegar more wood and tannin.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Gölles refuses to listen to Pflaume\u003c\/h3\u003e\n\n\u003cp\u003e“Never call me a plum,” Gölles lets this vinegar say in its own description. For this, good old Hauszwetschken from the orchards around the farm are needed. The Hauszwetschke is elongated, has firm flesh and detaches well from the stone.\u003c\/p\u003e\n\n\u003cp\u003eFruit growing has a long tradition in the family. Alois Gölles senior made fruit growing a full-time occupation from 1958, his son began distilling in 1979 and with vinegar from the mid-eighties. The Hauszwetschke bears late in the year, it is only harvested when it is truly ripe. Picked early, its dark aroma would remain pale in the vinegar.\u003c\/p\u003e\n\n\u003cp\u003eFrom the juice of the Zwetschken, a fruit wine is first created through natural fermentation, which the vinegar mother then converts into vinegar. At least one year of storage in stainless steel follows, without wood contact, because the fruit itself brings enough tannin. This keeps the fruitiness of the Zwetschke at the center.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar for the dark autumn and winter cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe Zwetschkenessig brings Styrian fruit into dishes that otherwise quickly become heavy. Where red wine or blackcurrant jelly makes a sauce sweet, it provides acidity with fruit. A braised roast with plums and cinnamon or a wild boar goulash gains tension with it at the end.\u003c\/p\u003e\n\n\u003cp\u003eFor desserts, it is less suitable, because its acidity demands savory partners. As a gift for game connoisseurs, hunters or lovers of Viennese cuisine, the bottle is therefore a clever choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA dash of Zwetschke in the red cabbage, and the Sunday roast gets the taste you know from grandma's kitchen, only a bit fresher.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869783793990,"sku":"046GOE001980","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-zwetschken-essig.png?v=1794478594"},{"product_id":"goelles-birnen-essig","title":"Pear Vinegar","description":"\u003ch2\u003ePear Vinegar. Made from the Hirsch pear, tart, full-bodied and made for bitter salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Vinegar\u003c\/strong\u003e from the Gölles manufactory: tart, full-bodied and made from the Styrian Hirsch pear, aged for at least one year in a stainless steel tank, with 5 percent acidity. No sweet pear balsam, no vinegar made from table pears, no product made from concentrate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Vinegar\u003c\/strong\u003e is a tart fruit vinegar from Riegersburg, in which the tannins of the Hirsch pear provide structure. Radicchio, endive and chicory all present the same challenge: mild vinegars simply cannot stand up to their bitterness. This vinegar holds its own because it has a tart core of its own. On the nose, it reveals intense ripe pear, while on the palate it remains refined.\u003c\/p\u003e\n\n\u003ch3\u003eRipe pear with a hint of blackcurrant\u003c\/h3\u003e\n\n\u003cp\u003eThe pear vinegar is full-bodied and tart, with a pear note that has nothing sweet about it. In the glass, it smells of very ripe pear, followed according to the house by blackcurrant, peeled tomato and chamomile. There is also a hint of wine cellar, which many vinegars from Riegersburg share.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, it is surprisingly fine and mild for such a tart raw material. You can feel the tannins of the Hirsch pear as a gentle pull on the tongue, similar to a dry must. Five percent acidity gives it freshness.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a soft, fruity-sweet pear vinegar for desserts will find it too tart. For that purpose, the \u003ca href=\"\/en\/products\/goelles-birnen-balsamessig\"\u003epear balsam vinegar aged in oak for four years\u003c\/a\u003e is intended. Both come from the most pear, but play completely different roles.\u003c\/p\u003e\n\n\u003ch3\u003eRadicchio, lentil salad and a drop on soft cheese\u003c\/h3\u003e\n\n\u003cp\u003ePear vinegar is particularly suitable for bitter salads, lentil salad, mushroom dishes and gratins. For radicchio with pear slices and walnuts, mix one part vinegar with three parts rapeseed oil or pumpkin seed oil, plus salt and pepper. The tannins catch the bitter compounds instead of overpowering them.\u003c\/p\u003e\n\n\u003cp\u003eA lukewarm lentil salad with root vegetables, which would otherwise quickly become heavy, is refreshed with two tablespoons. Over a mushroom ragout made from oyster mushrooms or button mushrooms, add a teaspoon at the end. A potato gratin gets a few splashes just before serving, giving the cream lightness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A single drop directly on the plate is enough for a ripe soft cheese. Gölles also recommends it for a Korean dressing, for which soy sauce, roasted sesame oil and some chili are suitable. Besides pumpkin seed oil, hemp oil and thistle oil pair well with it.\u003c\/p\u003e\n\n\u003ch3\u003eThe Hirsch pear, a bulky variety with plenty of tannin\u003c\/h3\u003e\n\n\u003cp\u003eThe Hirsch pear is an old Styrian most pear variety that has become rare today. The name comes from Hirsch, the Styrian word for autumn. It is harvested from September onwards, late and very ripe, because only when overripe does it reach its full aroma.\u003c\/p\u003e\n\n\u003cp\u003eHardly anyone likes to eat this pear raw; it was always a fruit for must and processing. Behind the rough skin lies a soft core that must be used deliberately during processing. Gölles presses the fruit, ferments the juice into must, and lets it become vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, most refers to fermented fruit juice, so a kind of pear or apple wine. Only its alcohol provides the vinegar bacteria with the material from which they form acetic acid. Without this intermediate step, no fruit vinegar is produced.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the house's vinegar classics, the pear vinegar is not aged in wood, but in a stainless steel tank for at least one year. The fruit brings its structure with it; a barrel is not necessary here. No concentrate or sulfites are added.\u003c\/p\u003e\n\n\u003ch3\u003eAn unconventional vinegar for connoisseurs of tart aromas\u003c\/h3\u003e\n\n\u003cp\u003eThe special thing about the pear vinegar is its character: It is not a pleasant all-rounder, but a specialist for tart and bitter ingredients. Anyone who likes cooking with chicory, dandelion or arugula will find it a suitable counterpart. It is less suitable for delicate leaf salads or fruit salads.\u003c\/p\u003e\n\n\u003cp\u003eYoung dandelion with fried bacon cubes and a dressing made from pear vinegar and rapeseed oil shows well how it carries bitterness. The tartness of the leaves and the tartness of the pear do not reinforce each other, but balance each other out.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-ml bottle is enough for many salads because it is used sparingly. Together with a \u003ca href=\"\/en\/products\/goelles-quitten-essig\"\u003equince fruit vinegar\u003c\/a\u003e, it makes a small gift for anyone who wants to discover Styrian fruit vinegars.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vinegar with edges that shows what is inside a rough pear and brings bitter salads into balance.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869783925062,"sku":"046GOE002510","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnen-essig.png?v=1794478604"},{"product_id":"goelles-balsam-zitron-500ml","title":"Lemon Balsamic Vinegar – 500 ml","description":"\u003ch2\u003eBalsam Zitron in a half-liter bottle. Gölles lemon seasoning for the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsam Zitron\u003c\/strong\u003e in the 500-ml bottle is the pantry size of the Riegersburg lemon seasoning: more than half lemon juice, the rest balsamic wine vinegar, naturally cloudy. Designed for kitchens that use acid daily. No substitute for lemons in baking, no pure vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsam Zitron\u003c\/strong\u003e is a seasoning by Gölles, in which 51 percent pure-pressed lemon juice meets 49 percent balsamic wine vinegar. The half-liter bottle is aimed at everyone who uses lemon not as an exception, but as a base note. Anyone who finishes fish, salad, or vegetables with a splash of acid on many evenings will quickly empty a small bottle. With the half-liter, the supply remains at hand by the stove for weeks.\u003c\/p\u003e\n\n\u003ch3\u003eLemon aroma, rounded by grape must\u003c\/h3\u003e\n\n\u003cp\u003eOn the palate, Balsam Zitron is fresh and tart, but it lacks the sharpness of a pure-pressed lemon. The balance is provided by the balsamic wine vinegar, a white wine vinegar with reduced grape juice. It places a subtle sweetness beneath the fruit.\u003c\/p\u003e\n\n\u003cp\u003eIn the nose, the seasoning reminds of a good lemon lemonade, the vinegar remains in the background. The overall picture resembles a ripe, juicy lemon and not an unripe one. On the finish, the fruit lingers for a long time.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who wants to avoid any trace of sweetness, for example for a very dry dressing, will find the seasoning too soft. Then a classic \u003ca href=\"\/en\/products\/goelles-weisswein-essig\"\u003eoak-barrel white wine vinegar\u003c\/a\u003e is the more suitable choice.\u003c\/p\u003e\n\n\u003ch3\u003eMarinades for barbecue evenings, buffets, and lunches\u003c\/h3\u003e\n\n\u003cp\u003eThe half-liter bottle plays to its strength in larger quantities. For a fish marinade for six people, mix 100 ml of seasoning with 150 ml of olive oil, fresh thyme, and two cloves of garlic. Sea bream fillets or shrimp lie in it for 15 minutes, then it goes on the grill.\u003c\/p\u003e\n\n\u003cp\u003eA couscous or lentil salad for the buffet needs about 4 to 5 tbsp per kilo, plus plenty of mint and parsley. Baked vegetables of zucchini and pepper get a tablespoon over them after cooking. For a large bowl of fruit salad, 2 tbsp per kilo of fruit are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eEven a Mediterranean-style potato salad with capers, olives, and red onions benefits from a splash. Steamed broccoli or green beans get more freshness with a spoonful of seasoning and some butter, without having to cut a lemon.\u003c\/p\u003e\n\n\u003cp\u003eInteresting for the food industry: Gölles also recommends the seasoning as a drinking vinegar. A splash on ice, filled with soda water, results in a tart-fresh homemade lemonade without added sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e The fruit pulp sinks to the bottom over time, so shake before every use. For a first introduction, there is the \u003ca href=\"\/en\/products\/goelles-balsam-zitron-250ml\"\u003e250 ml sample bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom lemon seasoning to Balsam Zitron\u003c\/h3\u003e\n\n\u003cp\u003eBalsam Zitron belongs to the creative vinegars at Gölles, a line with which the house launched in 1996. At its introduction, it was still called lemon seasoning, the new name reveals the balsamic content. Alois Gölles had built up the manufactory from 1979 based on his father's fruit-growing operation.\u003c\/p\u003e\n\n\u003cp\u003eA balsamic wine vinegar is, by the way, not an Aceto Balsamico from Modena. The term describes a wine vinegar that reduced grape juice makes sweeter and milder. Gölles combines it here with natural lemon juice from the area around Murcia in southeast Spain, without concentrate and without flavorings. This preserves the fragrant notes of the fresh juice.\u003c\/p\u003e\n\n\u003cp\u003eThe cloudiness comes from the lemon juice, it is not filtered. In the standing bottle, it settles at the bottom over time. With five percent acidity, the seasoning is as sour as a regular table vinegar, but thanks to the juice and grape must, it acts significantly gentler.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, neither aromas nor colorings or preservatives are added to the bottle. There are exactly two ingredients on the label: lemon juice and balsamic wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eA half-liter for kitchens with a high lemon requirement\u003c\/h3\u003e\n\n\u003cp\u003eThe advantage of the large bottle lies in the consistent result over many weeks. Fresh lemons fall out juicy or dry depending on the season, the seasoning remains constant. For restaurant kitchens, caterers, and large families, this predictability is a real argument.\u003c\/p\u003e\n\n\u003cp\u003eBecause Balsam Zitron is legally considered a seasoning, the bottle bears a best-before date. Opened, it is best kept in the refrigerator. For guests who generally do not like vinegar, it is not suitable, because the balsamic content remains noticeable. For home cooks who stand at the stove daily, the half-liter on the other hand makes a long-lasting joy as a gift.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA half-liter of lemon with balsamic, enough for many weeks full of fish, salad, and vegetables that get a light tone at the end.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57869784121670,"sku":"046GOE002791","price":14.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-balsam-zitron-500ml.png?v=1794478613"},{"product_id":"goelles-balsam-zitron-250ml","title":"Lemon Balsamic Vinegar – 250 ml","description":"\u003ch2\u003eBalsam Zitron by Gölles. Mild lemon seasoning with balsamic wine vinegar, bottled naturally cloudy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsam Zitron\u003c\/strong\u003e from Riegersburg in Styria combines freshly squeezed lemon juice with light balsamic wine vinegar to create a naturally cloudy seasoning, here in a 250 ml bottle. No conventional vinegar, no lemon concentrate, no lemon-flavored syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsam Zitron\u003c\/strong\u003e is a mild lemon seasoning from the Gölles manufactory, where lemon juice from direct pressing and balsamic wine vinegar are combined in almost equal proportions. The label also notes its former name, lemon seasoning, in small print. Open the bottle over a plate of fried fish: First, the aroma of a freshly cut lemon rises. Then comes a rounded, almost wine-like sweetness. The acidity is present, but it does not bite.\u003c\/p\u003e\n\n\u003ch3\u003eLemon with a soft edge instead of sharp acidity\u003c\/h3\u003e\n\n\u003cp\u003eBalsam Zitron first tastes of light, fragrant lemon and finishes with the gentle sweetness of balsamic wine vinegar. This balsamic wine vinegar is a white wine vinegar to which thickened grape juice has been added. The grape must provides the roundness that a pure lemon juice lacks.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the seasoning is juicy, like lemon juice with more depth. The cloudiness comes from the fruit pulp in the juice and is intentional. Therefore, shake the bottle briefly before each use.\u003c\/p\u003e\n\n\u003cp\u003eLemon zest cannot replace the seasoning, as it lacks the fine bitterness of the peel and its essential aroma. For a lemon tart or a risotto with zest, fresh fruit remains indispensable.\u003c\/p\u003e\n\n\u003ch3\u003eFor scampi, fish fillets and ripe summer fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the seasoning for fish and seafood, leaf salads, cream soups and marinades, as well as over desserts. For four scampi skewers, mix 3 tbsp Balsam Zitron with 5 tbsp olive oil, one crushed garlic clove and a sprig of rosemary. Ten minutes of marinating is enough; otherwise, the acidity will cook the delicate meat.\u003c\/p\u003e\n\n\u003cp\u003eA pan-fried trout or cod fillet gets a teaspoon of the seasoning directly into the foaming butter at the end. Over melon, strawberries and peaches, half a teaspoon per serving is sufficient, just before serving. For a vinaigrette, use one part seasoning to two parts oil instead of the usual three.\u003c\/p\u003e\n\n\u003cp\u003eDrizzle a thinly sliced carpaccio of salmon or tuna with a teaspoon of the seasoning and some olive oil, along with coarse sea salt and chervil. Grilled zucchini slices or half an avocado can also take a few drops instead of a fresh lemon wedge.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The 250 ml bottle is ideal for discovering the seasoning in your own kitchen. If you use it daily after that, reach for the \u003ca href=\"\/en\/products\/goelles-balsam-zitron-500ml\"\u003elemon seasoning in the half-liter bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA lemon in the Styrian vinegar manufactory\u003c\/h3\u003e\n\n\u003cp\u003eGölles is both a distillery and vinegar manufactory and is located in the Southeast Styrian Vulkanland, Austria's largest fruit-growing region. Alois Gölles distilled his first fine spirits in 1979 and produced a balsamic apple vinegar in 1984. In 1996, a dedicated line of creative fruit vinegars was added, which now includes Balsam Zitron.\u003c\/p\u003e\n\n\u003cp\u003eLemons do not grow in Riegersburg. The juice therefore comes from the citrus groves around Murcia, where the fruit ripens on the tree. In the manufactory, it meets the house-made balsamic wine vinegar. Legally, this mixture is classified as a seasoning rather than pure vinegar.\u003c\/p\u003e\n\n\u003cp\u003eWith five percent acidity, Balsam Zitron falls within the range of ordinary table vinegar. However, the juice and grape must noticeably buffer this acidity. This is why the seasoning tastes significantly milder than the figure suggests. Direct pressing also means that the juice was not thickened and later diluted with water. This helps preserve the volatile, fragrant notes of the lemon even better. Gölles does not use added flavorings, colorings or preservatives in its vinegars.\u003c\/p\u003e\n\n\u003ch3\u003eA seasoning for the final touch\u003c\/h3\u003e\n\n\u003cp\u003eBalsam Zitron provides the same acidity in every bottle, while fresh lemons vary greatly depending on the variety and ripeness. No more fishing seeds out of the pan. And no half-lemon is left to dry out in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eGölles expressly intended Balsam Zitron to be drunk as well. A generous dash in a glass with ice cubes and soda water makes an unsweetened lemon lemonade. However, the seasoning is not intended for long simmering, as heat dissipates the citrus aroma. Together with a good olive oil, the small bottle makes a lovely gift for hosts who enjoy cooking Mediterranean cuisine.\u003c\/p\u003e\n\n\u003cp\u003eUnlike pure vinegar, Balsam Zitron has a best-before date. After opening, the bottle should be stored in the refrigerator, where the citrus aroma will stay fresh the longest.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA teaspoon of Balsam Zitron, and the fish on the plate tastes of the Mediterranean without having to squeeze a single lemon.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57869784711494,"sku":"046GOE002790","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-balsam-zitron-250ml.png?v=1794478623"},{"product_id":"goelles-marillenbrand-700ml","title":"Apricot Brandy – 700 ml","description":"\u003ch2\u003eGölles Marillenbrand 700 ml. Clear apricot fruit for the home bar and kitchen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenbrand\u003c\/strong\u003e, bottled here in 700 ml, is a fine spirit made from fully ripe Styrian and Hungarian apricot varieties, distilled twice in copper. No liqueur, no spirit with added alcohol, no barrel aging.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenbrand\u003c\/strong\u003e is a clear fruit spirit from the Riegersburg distillery Gölles, made entirely from apricots. For households that enjoy offering a spirit after dinner, it is a reliable companion. The aroma recalls fresh apricots on the tree, not jam. With the large bottle, you have enough for many guests and for one idea or another in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFruity in aroma, dry on the palate\u003c\/h3\u003e\n\n\u003cp\u003eThe apricot spirit smells of freshly picked, fully ripe apricots, not cooked fruit. On the palate, it is clear and dry, with only a hint of the fruit's sweetness. A delicate acidity gives it tension, and the finish remains fruity without becoming perfumed.\u003c\/p\u003e\n\n\u003cp\u003eSome guests mistake apricot spirit for apricot liqueur and expect sweetness. Anyone expecting a sweet spirit should know beforehand that there is no sugar involved here. Some guests may initially find it too dry. The structure comes solely from the fruit and alcohol. That is precisely what makes it interesting for connoisseurs. Its color is crystal clear, like all clear spirits from the house.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the tulip glass to the apricot jam\u003c\/h3\u003e\n\n\u003cp\u003ePure, it is best enjoyed at 16 to 18 °C in a bulbous glass with a narrow rim. The bottle fills about 35 small glasses. That is enough for several evenings with friends or a large family celebration.\u003c\/p\u003e\n\n\u003cp\u003eThe spirit also has its place at the stove. A dash in the apricot roaster deepens the fruit, as does the filling for Palatschinken or the dough for an apricot cake. When preserving apricot jam, 2 cl per kilo of fruit just before bottling gives a fine spirit note. For dishes eaten by children, this is of course not suitable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Stored upright, cool, and protected from light, a fine spirit is unlimited in shelf life according to the distillery. So the large bottle loses nothing even with infrequent use. Anyone who wants to get to know the spirit first should start with the \u003ca href=\"\/en\/products\/goelles-marillenbrand-350ml\"\u003esmaller 350-ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eJuly, three varieties and two distillations\u003c\/h3\u003e\n\n\u003cp\u003eThe apricot harvest at Gölles falls in July and lasts only a few days for each variety. Barely a week separates full ripeness from over-ripeness. The Hungarian Beste, Rosenmarille, and Kulmland apricot varieties are added to the mash. The varieties differ in aroma and acidity and complement each other in the spirit.\u003c\/p\u003e\n\n\u003cp\u003eStone fruit is pitted in Riegersburg before fermentation, then the mash ferments at 18 to 20 °C, so cool. The first distillation takes three to four hours, followed by four to six hours for the second. The first and last portions of the distillate are discarded. Only the heart, in which the fruit tastes clearest, is stored.\u003c\/p\u003e\n\n\u003cp\u003eGölles is one of the founders of the Quinta Essentia association, which requires one hundred percent fruit for fine spirits. For comparison: a spirit is made with ten percent fruit, the rest is added alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eThe host bottle for summer and winter\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets the large bottle apart is its versatility between the glass and the cooking pot. After a light summer meal, as well as after a winter roast, the apricot spirit finds its place. It suits grilled fish with herbs just as well as roast pork with bread dumplings. It is best given as a gift to hosts who enjoy entertaining and are looking for a permanent fixture in the home bar.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who wants to serve guests with a preference for sweets alongside the spirit can complement it with the \u003ca href=\"\/en\/products\/goelles-marillen-likoer-350ml\"\u003eapricot liqueur from the same house\u003c\/a\u003e. This way, the apricot is twice on the table, once clear and once mild. Every guest can then choose which side of the fruit appeals to them more.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot spirit for many rounds, showing how much summer can be contained in a clear bottle from Styria.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"700 ml","offer_id":57869785137478,"sku":"024GOE000130","price":97.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-marillenbrand-700ml.png?v=1794478654"},{"product_id":"goelles-marillenbrand-350ml","title":"Apricot Brandy – 350 ml","description":"\u003ch2\u003eGölles Marillenbrand 350 ml. The apricot as it smells on the tree.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenbrand\u003c\/strong\u003e is a clear, double-distilled fine spirit made from three apricot varieties, bottled in a half-sized 350 ml bottle. No apricot liqueur, no sweetened fruit brandy, no spirit with barrel notes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenbrand\u003c\/strong\u003e is a fruit spirit from Riegersburg in Styria, made exclusively from fully ripe apricots. A spirit that truly smells of apricot is no given. All too often, apricot brandy reminds one more of compote or perfume than of fruit. Gölles, on the other hand, focuses on the aroma that a ripe apricot gives off on the branch. With 350 ml, you can check that for yourself.\u003c\/p\u003e\n\n\u003ch3\u003eClear, straightforward, and true to the fruit\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, Gölles apricot brandy immediately reveals fully ripe fruit, fresh and not over-cooked. On the palate, it is clear and straightforward. The sweetness is only hinted at, supported by a fine acidity. The finish lingers on the apricot without ever becoming perfumed. The color remains pale, as the spirit takes on neither color nor woody notes in the balloon glass.\u003c\/p\u003e\n\n\u003cp\u003eThis clarity has a downside for those who prefer it sweet. Anyone expecting a soft, sweet fruit flavor will find the spirit too cool and austere. In this case, the \u003ca href=\"\/en\/products\/goelles-marillen-likoer-350ml\"\u003eapricot liqueur from the same distillery\u003c\/a\u003e is the better choice. It is made using this exact spirit but also includes fruit juice, pieces of fruit, and a little sugar.\u003c\/p\u003e\n\n\u003ch3\u003eA rounded glass instead of a schnapps glass\u003c\/h3\u003e\n\n\u003cp\u003eA fine spirit like this is best enjoyed at 16 to 18 °C. Coldness puts the fruit to sleep, so the bottle should not go in the freezer. Choose a rounded glass with a narrow chimney, i.e., a narrow opening that concentrates the aroma.\u003c\/p\u003e\n\n\u003cp\u003eThe classic Austrian schnapps glass, the small straight glass found in Austrian inns, is less suitable for this spirit. It lets the aroma escape, which plays the leading role here. Pour 2 cl and wait a moment before bringing the glass to your nose.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBased on experience:\u003c\/strong\u003e Try the apricot brandy after a dessert with stone fruit, such as peach crumble or quark strudel with roasted apricots. The fruit in the glass picks up the fruit on the plate without competing with it. With very chocolatey desserts, however, it gets lost.\u003c\/p\u003e\n\n\u003ch3\u003eOne week between ripe and too late\u003c\/h3\u003e\n\n\u003cp\u003eApricots do not forgive tardiness. There is barely a week between the day of full ripeness and the day they are past it. Gölles therefore harvests in July and only distills what is freshly added to the mash. \u003c\/p\u003e\n\n\u003cp\u003eThree varieties flow into the spirit: Kulmland Marille, Ungarische Beste, and Rosenmarille. Some variety contributes mainly aroma, another mainly acidity; together they create a balanced profile. Before fermentation, the fruit is pitted. The distillery then distills the mash twice in copper, and only the heart remains.\u003c\/p\u003e\n\n\u003cp\u003eNo sugar, flavorings, or extracts are added. There is no vintage on the label because the distillery strives for a consistent flavor profile. Vintages at Gölles are reserved for the aged XA rarities. By the way, Marille is the Austrian word for apricot, so the glass contains an apricot spirit.\u003c\/p\u003e\n\n\u003ch3\u003eThe half-bottle as a gift with the scent of summer\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets this apricot brandy apart is the discipline in harvesting and distilling, which reveals itself in the glass as pure fruit. The 350 ml bottle is a thoughtful gift for people who appreciate fruit spirits and want to discover a Styrian specialty. It is also perfect as a gift for a summer meal on the terrace. Its contents are enough to pour several times during a quiet evening for four.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who already knows the spirit and pours it regularly will opt for the \u003ca href=\"\/en\/products\/goelles-marillenbrand-700ml\"\u003e700 ml bottling\u003c\/a\u003e. After transport, each bottle should rest for two to three weeks before being opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot brandy that captures July in the bottle and shows how much fruit a clear fine spirit can preserve.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869785825606,"sku":"024GOE000140","price":53.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-marillenbrand-350ml.png?v=1794478671"},{"product_id":"goelles-marillen-likoer-350ml","title":"Apricot Liqueur – 350 ml","description":"\u003ch2\u003eGölles Apricot Liqueur 350 ml. Infused with the house's own apricot brandy, low in sugar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Apricot Liqueur\u003c\/strong\u003e is a Styrian fruit liqueur made from apricot juice, fruit pieces and the house's own apricot brandy, bottled in 350 ml. No syrup with alcohol, no essence flavoring and no fine brandy to sip.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Apricot Liqueur\u003c\/strong\u003e is a so-called infused liqueur from the Gölles manufactory in Riegersburg, made from distillate, fruit juice and fruit pieces. According to Gölles, a true infused liqueur needs only three things: a good distillate, juice from fully ripe fruit and a little sugar. The distillate used here is the house's own apricot brandy. The fruit is therefore twice in the bottle, once as juice and once as brandy. When poured, the liqueur glows warm orange.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, but not cloying\u003c\/h3\u003e\n\n\u003cp\u003eThe apricot liqueur smells of fully ripe apricot, and beneath that, the nose detects the brandy as a firm backbone. On the palate, it is sweet without becoming cloying. A distinct fruit acidity keeps the sugar in check and ensures that the glass does not feel heavy. Fruit pieces collect at the bottom of the bottle, a visible sign of infusion with real fruit.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the clear \u003ca href=\"\/en\/products\/goelles-marillenbrand-350ml\"\u003eapricot brandy from the same house\u003c\/a\u003e, the liqueur is significantly milder and rounder. The brandy is produced solely by fermentation and distillation, while the liqueur adds juice, fruit pieces and a little sugar. Those expecting a dry, fruit-forward brandy will find the liqueur too sweet. For guests who prefer it decidedly tart, this is not the right glass.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling wine, over ice or over vanilla ice cream\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory suggests three ways, and all three work effortlessly. For an aperitif, pour 2 cl of apricot liqueur into a sparkling wine glass and top up with about 10 cl of dry sparkling wine. The acidity of the sparkling wine and the fruitiness of the liqueur balance each other out.\u003c\/p\u003e\n\n\u003cp\u003ePure with two or three ice cubes, it becomes a mellow companion after a meal. Poured over a scoop of vanilla ice cream, it creates a dessert in a minute that tastes of summer. Topfenknödel, Palatschinken or a simple sponge cake can also handle a spoonful of it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gently tilt the bottle before pouring so that the fruit pieces are distributed. After opening, the liqueur should be stored in the refrigerator because it contains juice and fruit pieces. Stored cool and dark, it remains good for several months.\u003c\/p\u003e\n\n\u003ch3\u003eAn infused liqueur from Riegersburg\u003c\/h3\u003e\n\n\u003cp\u003eThe term infused liqueur describes an old method of liqueur production, in which fruit is steeped in alcohol and rounded off with juice and sugar. Many households in Austria still infuse their own fruit today, mostly from their own gardens. The result varies from year to year, depending on the fruit and the alcohol used. Gölles does this in the manufactory with its own brandy instead of neutral alcohol from the trade.\u003c\/p\u003e\n\n\u003cp\u003eNo flavorings, essences or colorings are added to the bottle. The color comes solely from the fruit. Because juice and sugar make up part of the liquid, the liqueur is significantly lower in alcohol than a clear fine brandy. This explains its softer, rounder character in the glass.\u003c\/p\u003e\n\n\u003cp\u003eThe apricots for the base brandy are harvested by Gölles in July, during a window of time that lasts barely a week. The varieties Ungarische Beste, Rosenmarille and Kulmland Marille are processed. One variety brings more aroma, the other more acidity. What is in the brandy in terms of aroma is thus carried through to the liqueur.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for an aperitif with guests\u003c\/h3\u003e\n\n\u003cp\u003eThe special thing about this apricot liqueur is the combination of fruit sweetness and brandy, which remains noticeable even in the sparkling wine glass. With 350 ml, you can easily prepare 17 aperitifs, enough for a larger group. As a gift for hosts who like to welcome guests with a glass of sparkling wine, it is a thoughtful choice.\u003c\/p\u003e\n\n\u003cp\u003eFor trying out or as a small gift, the liqueur is also available as a \u003ca href=\"\/en\/products\/goelles-marillen-likoer-50ml\"\u003e50 ml miniature\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot liqueur that tastes of the fruit it is made from, and turns every glass of sparkling wine into a little summer day.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869788184902,"sku":"024GOE000420","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-marillen-likoer-350ml.png?v=1794478689"},{"product_id":"goelles-marillen-likoer-50ml","title":"Apricot Liqueur – 50 ml","description":"\u003ch2\u003eGölles Marillenlikör 50 ml. The miniature for tasting and gifting.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenlikör\u003c\/strong\u003e in the 50-ml miniature is a fruit liqueur made from apricot juice, fruit pieces and apricot brandy from Styria. No liqueur bottle to keep around, no flavored liqueur and no high-proof clear brandy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Marillenlikör\u003c\/strong\u003e is a liqueur made by macerating fruit in the Styrian Riegersburg, here in the smallest format in which Gölles bottles this liqueur. Its contents are enough for two aperitifs or two small glasses on their own. If you want to know what a liqueur made by macerating fruit in its own brandy tastes like, you don't need to open a large bottle. The small bottle fits in any jacket pocket and on any gift table.\u003c\/p\u003e\n\n\u003ch3\u003eThe whole apricot in just a few sips\u003c\/h3\u003e\n\n\u003cp\u003eEven unscrewing the cap releases the aroma of fully ripe apricots, carried by a brandy that gives the liqueur structure. On the palate, it is sweet and fruity. A lively acidity prevents the sweetness from feeling cloying. Small fruit pieces in the liqueur remind you that real fruit was used in the maceration. The orange in the glass looks warm and rich.\u003c\/p\u003e\n\n\u003cp\u003eFor lovers of clear, dry fruit brandies, this is another world. Anyone expecting a fine brandy will find the miniature too sweet. For that, the same house offers the \u003ca href=\"\/en\/products\/goelles-marillenbrand-350ml\"\u003eclear apricot brandy\u003c\/a\u003e, which contains no juice or sugar.\u003c\/p\u003e\n\n\u003ch3\u003eTwo glasses of sparkling wine, a dessert or an evening for two\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 ml is enough for two apricot aperitifs: 2 cl of liqueur in each sparkling wine glass, topped up with well-chilled sparkling wine. This allows you to try the distillery's recommendation without much commitment. For an evening for two, it is exactly the right amount.\u003c\/p\u003e\n\n\u003cp\u003eAlternatively, you can use it to transform two portions of vanilla ice cream into a dessert. Pour the liqueur over it just before serving so that it does not completely soak into the ice cream. A dash of it also suits a fruit salad of peaches and apricots or a bowl of yogurt with honey. A teaspoon in the whipped cream for an apricot cake gives the cream a subtle fruity note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Since the miniature is usually finished in one go, storage is hardly an issue. If there is anything left, the bottle belongs in the refrigerator. The miniature is not intended for a larger group; its contents are not sufficient for that.\u003c\/p\u003e\n\n\u003ch3\u003eBottled small, made the same\u003c\/h3\u003e\n\n\u003cp\u003eThe miniature contains the same liqueur as the large bottle. Gölles makes it by macerating fruit in its own apricot brandy, adding juice from fully ripe fruit, fruit pieces and a little sugar. The distillery does not use flavorings, essences or coloring.\u003c\/p\u003e\n\n\u003cp\u003eIn maceration, fruit rests in alcohol before juice and a little sugar complete the liqueur. In Austria, this method has a long-standing tradition in homes, and many families maintain their own recipes. Gölles brings in its experience as a distillery and uses its own apricot distillate instead of neutral alcohol.\u003c\/p\u003e\n\n\u003cp\u003eThe apricots for this brandy arrive at the distillery in July, fresh and fully ripe. There is hardly a week between ripeness and over-ripeness in this fruit. Only what is fresh from the tree goes into the mash is processed. The varieties are Rosenmarille, Kulmland Marille and Ungarische Beste.\u003c\/p\u003e\n\n\u003ch3\u003eA small gift with a story\u003c\/h3\u003e\n\n\u003cp\u003eThe miniature is the ideal format for all occasions where a large bottle would be too much. As a dinner guest gift, as an addition to a gift basket, as a place setting at a celebration or as a filler for an Advent calendar, it will find its place. It is also practical for travel because it takes up hardly any weight or space. Several miniatures lined up also make a pretty table decoration for a summer party.\u003c\/p\u003e\n\n\u003cp\u003eIf you want more after tasting, reach for the \u003ca href=\"\/en\/products\/goelles-marillen-likoer-350ml\"\u003e350-ml bottle of the same liqueur\u003c\/a\u003e. It is enough for a whole round of aperitifs and also belongs in the refrigerator after opening, where it keeps for several months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA small bottle with a big fruit, showing how an honestly made apricot liqueur from Styria can taste.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"50 ml","offer_id":57869788610886,"sku":"024GOE000424","price":8.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-marillen-likoer-50ml.png?v=1794478706"},{"product_id":"goelles-zwetschkenbrand-alte-zwetschke-700ml","title":"Alte Zwetschke Zwetschkenbrand – 700 ml","description":"\u003ch2\u003eGölles Alte Zwetschke 700 ml. Barrel-aged Zwetschkenbrand for long evenings.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschkenbrand Alte Zwetschke\u003c\/strong\u003e in a 700-ml format: an amber-colored fine spirit from Styria that matures in oak barrels for at least eight years. No young slibowitz, no sweetened liqueur, and no flavored spirit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschkenbrand Alte Zwetschke\u003c\/strong\u003e is the barrel-aged Zwetschkenbrand from the Gölles distillery in Riegersburg and one of its best-known spirits. Many visitors to the distillery learn about the house through it and remain loyal to it. Wood and fruit are perfectly balanced, and its mildness is surprising given its alcohol content. The large bottle is intended for anyone who regularly offers it after dinner. At family celebrations, it quickly becomes the center of attention after the meal.\u003c\/p\u003e\n\n\u003ch3\u003eWhen wood and fruit share the stage\u003c\/h3\u003e\n\n\u003cp\u003eThe Alte Zwetschke smells distinctly of ripe Zwetschken, framed by toast, caramel, and a hint of vanilla from the barrel. On the palate, it develops, and the interplay of fruit and wood becomes fuller and more robust. Smoky and roasted notes accompany the long finish.\u003c\/p\u003e\n\n\u003cp\u003eThe distillery assigns it to the south in terms of flavor, with echoes of the Balkans, and this aptly captures its warm, dark character. Anyone expecting a fresh, clear fruit spirit with zesty fruit will not be pleased with this spirit. It is not suitable as an aperitif. It belongs in the evening. Before dinner, its woody spice would tire the palate rather than open it.\u003c\/p\u003e\n\n\u003ch3\u003eEspresso, Zwetschkenröster, and dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eClassically, the house serves it after a generous menu, accompanied by a strong espresso. The 700-ml bottle yields about 35 servings of 2 cl each. This makes it ideal for hosts who frequently serve multi-course menus.\u003c\/p\u003e\n\n\u003cp\u003eAs a dessert accompaniment, it works with Kaiserschmarrn with Zwetschkenröster, Powidltascherln, or a tart with plums and almonds. A dash in the Zwetschkenröster during the last few minutes of cooking gives it depth. It is less suitable with fresh, tart desserts such as lemon sorbet, where the wood feels heavy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Pour the Alte Zwetschke at room temperature between 15 and 20 °C. In the refrigerator, it loses the caramel and vanilla notes that define its character. A large, bulbous glass allows the woody notes to breathe. To try it, for example as a gift for a friend of the house, it is also available as a \u003ca href=\"\/en\/products\/goelles-zwetschkenbrand-alte-zwetschke-350ml\"\u003ehalf-bottle of 350 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA brick cellar from 1993\u003c\/h3\u003e\n\n\u003cp\u003eThe barrels of the Alte Zwetschke are kept in a cellar that Gölles built from old bricks in 1993. The spirit matures here for at least eight years. It enters the wood at around 70 percent and is later reduced to 40 percent.\u003c\/p\u003e\n\n\u003cp\u003eGölles uses newly purchased oak barrels that are only used for two to three fillings. A filling is a filling of the barrel with spirit. With each subsequent filling, the wood gives off less aroma, which is why the barrels are not used indefinitely. During storage, part of the spirit evaporates, and the color darkens to amber.\u003c\/p\u003e\n\n\u003cp\u003eAt the beginning is a clear Zwetschkenbrand made from destoned fruit, distilled twice in a copper still. The heart of this distillate goes into the barrel, while the fore- and tail-runs are left out. Without sugar and without flavorings, this creates a barrel-aged spirit that owes its spice solely to time and wood.\u003c\/p\u003e\n\n\u003ch3\u003eThe house bar bottle for connoisseurs and the curious\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets the Alte Zwetschke apart is its ability to appeal to very different guests. Friends of cognac and whisky recognize the woody notes, while fruit spirit connoisseurs recognize the fruit. In the large bottle, it is a reliable staple for any well-stocked house bar.\u003c\/p\u003e\n\n\u003cp\u003eIt is particularly suitable as a gift for a milestone birthday or as a thank-you to a generous host. As the final glass of a long evening, it provides a quiet conclusion. If you would like to offer a clear spirit alongside it, choose the \u003ca href=\"\/en\/products\/goelles-birnenbrand-williams-700ml\"\u003eWilliams pear spirit in the same size\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Zwetschkenbrand for many long evenings, keeping fruit and oak in quiet balance.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"700 ml","offer_id":57869788741958,"sku":"024GOE000270","price":79.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-zwetschkenbrand-alte-zwetschke-700ml.png?v=1794478735"},{"product_id":"goelles-zwetschkenbrand-alte-zwetschke-350ml","title":"Alte Zwetschke Zwetschkenbrand – 350 ml","description":"\u003ch2\u003eGölles Alte Zwetschke 350 ml. Eight years in oak barrels, mild and amber-colored.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschkenbrand Alte Zwetschke\u003c\/strong\u003e is a barrel-aged fine spirit from the Styrian distillery Gölles, aged for at least eight years in oak barrels. No clear fruit brandy, no rum, no whisky, even if the color might suggest it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eZwetschkenbrand Alte Zwetschke\u003c\/strong\u003e comes from Riegersburg and rests in wood for many years after distillation, where it gains color and spice. In the house, it is considered the spirit that many guests start with and many end with. This is due to its mildness, which one can hardly believe given the number on the label. The Zwetschke remains recognizable, while the wood adds notes of toast, caramel, and a hint of vanilla. The 350-ml bottle is ideal for discovering barrel-aged fruit brandy.\u003c\/p\u003e\n\n\u003ch3\u003eZwetschke, smoke, and roasted notes\u003c\/h3\u003e\n\n\u003cp\u003eThe aroma of Alte Zwetschke first reveals the fruit, clear and ripe. Then the wood emerges, with strength that submits to elegance. On the palate, the spirit becomes fuller and more complex, with smoky and roasted notes added. Gölles describes it as a southern spirit with a Balkan note.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a warm amber that comes entirely from the wood. Anyone expecting a crystal-clear, fresh Zwetschkenbrand will find a different world here. The fruit takes a step back and shares the stage with the oak barrel. For lovers of pure, varietal fruit brandies, Alte Zwetschke is less suitable; a clear spirit would be a better fit there.\u003c\/p\u003e\n\n\u003ch3\u003eAt the end of a long meal, with an espresso\u003c\/h3\u003e\n\n\u003cp\u003eThe distillery recommends Alte Zwetschke at the end of a long meal, together with a strong espresso. It is mild enough for the moment after dessert and has enough body to stand up next to the coffee. The bitterness of the bean and the sweetness of the fruit from the barrel play together.\u003c\/p\u003e\n\n\u003cp\u003eIdeal are 15 to 20 °C and a tall tulip glass. Ice cubes take away its aromas and are therefore not recommended. With dark chocolate containing 70 percent cocoa, a piece of fruit bread, or roasted hazelnuts, it unfolds its roasted notes particularly beautifully.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For those who prefer the bitterness in the glass, pair the spirit with the \u003ca href=\"\/en\/products\/goelles-edelbitter-350ml\"\u003ewalnut bitter from the same house\u003c\/a\u003e. Two glasses, two types, one meal to conclude.\u003c\/p\u003e\n\n\u003ch3\u003e70 percent into the barrel, 40 percent into the bottle\u003c\/h3\u003e\n\n\u003cp\u003eAlte Zwetschke begins as a clear Zwetschkenbrand, distilled twice in a copper still. It is stored at around 70 percent alcohol, so significantly stronger than in the bottle. During the at least eight years in the oak barrel, the wood works and gives off roasted aromas, caramel, and vanilla.\u003c\/p\u003e\n\n\u003cp\u003eA part of the spirit evaporates through the wood during this time. Distillers like to call this loss the angel's share. Gölles uses newly purchased barrels for this, which are filled two to three times. With each new filling, the wood gives off a little less, which the distillery takes into account when planning. How often a barrel is filled thus directly determines how much wood will reach the glass later.\u003c\/p\u003e\n\n\u003cp\u003eThe cellar where the barrels lie was built in 1993 from old bricks. At the end of the aging period, the spirit is brought down to drinking strength and bottled. By the way, Zwetschke is the Austrian spelling of Zwetschge; the same blue fruit is meant.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry into the world of barrel spirits\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes Alte Zwetschke special is its bridging function between fruit brandy and aged spirits. Anyone who otherwise drinks cognac or whisky will find familiar wood notes here with a completely different fruit. The 350-ml bottle is suitable as a gift for exactly these people. Even those who have previously only experienced fruit brandy as sharp will find a mild new beginning here.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who stays with it after the first glass will find the same spirit in the \u003ca href=\"\/en\/products\/goelles-zwetschkenbrand-alte-zwetschke-700ml\"\u003e700-ml bottle\u003c\/a\u003e. Every newly arrived bottle should rest unopened for two to three weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spirit for the final course, which shows what eight years in an oak barrel can do to a Styrian Zwetschke.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869789167942,"sku":"024GOE000280","price":44.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-zwetschkenbrand-alte-zwetschke-350ml.png?v=1794478751"},{"product_id":"goelles-birnenbrand-williams-700ml","title":"Williams Pear Brandy – 700 ml","description":"\u003ch2\u003eGölles Williams Pear Brandy 700 ml. The clear pear classic for the home bar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWilliams Pear Brandy\u003c\/strong\u003e from the Gölles distillery is presented here in a 700-ml bottle for the home bar and entertaining guests, a crystal-clear fine brandy made from ripe Williams pears. No barrel aging, no added sugar, no laboratory-made aromas.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWilliams Pear Brandy\u003c\/strong\u003e is a fruit brandy double-distilled in copper stills by the Gölles distillery in Riegersburg, Styria. Few fruit brandies are as widely enjoyed as Williams, and almost none are so readily recognized at the table. The Williams pear provides plenty of sugar and aroma, making it a highly rewarding fruit for distillers. What distinguishes a good Williams from an ordinary one is the timing of the harvest and care during distillation. The large bottle is ideal for anyone who serves it regularly.\u003c\/p\u003e\n\n\u003ch3\u003eAn aroma everyone recognizes at the table\u003c\/h3\u003e\n\n\u003cp\u003eGölles Williams has the unmistakable aroma of ripe, juicy pear and is slightly reminiscent of Nashi. In the background are notes of fresh grey bread and a hint of apricot. On the palate, it is full-bodied, smooth, and fruit-forward. The alcohol supports the pear rather than overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eFor guests who have previously known fruit brandy only as a harsh spirit, this is often a pleasant surprise. However, it is not intended for lovers of wood, vanilla, and amber color; they will need a barrel-aged brandy. The clear Williams is only ever kept in a glass balloon, which is why it tastes of fruit rather than oak.\u003c\/p\u003e\n\n\u003ch3\u003ePour, cook, refine\u003c\/h3\u003e\n\n\u003cp\u003eThe 700-ml bottle can be poured into around 35 glasses of 2 cl each, enough for several evenings with guests. Serve the brandy at 16 to 18 °C in tall tulip glasses. Ice cubes dampen the aromas, so they should not be added to the glass.\u003c\/p\u003e\n\n\u003cp\u003eThe large bottle proves its worth in the kitchen. A splash of Williams in pear sorbet, the cream for a pear Charlotte, or the marinade for slow-cooked pears with game enhances the fruit. 4 cl is enough to flambé pear slices in butter and brown sugar. It is less suitable for cocktails with many ingredients, where its delicate pear note would be lost.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e According to Gölles, a fine brandy has an unlimited shelf life as long as the bottle is stored upright, in a cool, dark place. The large bottle is therefore not a risk even for occasional drinkers. To try it beforehand, the brandy is also available as a \u003ca href=\"\/en\/products\/goelles-birnenbrand-williams-350ml\"\u003esmaller 350-ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTwo distillations, one heart\u003c\/h3\u003e\n\n\u003cp\u003eIn Riegersburg, every distillate is distilled twice, because only the second run achieves the desired clarity. The first distillation runs for three to four hours. This is followed by the second distillation for four to six hours, during which the distillers separate the fore- and tail-ends.\u003c\/p\u003e\n\n\u003cp\u003eWhat remains is the heart, accounting for around 70 percent, in which the pear flavor is most pronounced. It is then left to rest in a glass balloon until it becomes soft and rounded. The pears are harvested in August and September, as soon as they are juicy and yellow. A few days too late, and the fruit becomes mealy.\u003c\/p\u003e\n\n\u003cp\u003eGölles exclusively produces fine brandies, meaning distillates made from one hundred percent fruit. No sugar, flavorings, or other alcohols are added. Alois Gölles co-founded the Quinta Essentia association, which enshrines this exact standard for its members.\u003c\/p\u003e\n\n\u003ch3\u003eThe perfect bottle for entertaining\u003c\/h3\u003e\n\n\u003cp\u003eThe 700-ml bottle is the ideal choice for hosts who wish to offer a clear fruit brandy after a meal that will not overwhelm anyone. Alongside a selection of bolder brandies, the Williams provides an approachable introduction. As a gift for a household that enjoys entertaining, it is a safe choice.\u003c\/p\u003e\n\n\u003cp\u003eAllow two to three weeks after delivery for the bottle to stand unopened. During this time, the brandy settles and the aromas come together. After that, it will be ready at any time for spontaneous visitors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA pear brandy that complements any dinner table and shows guests what Williams tastes like when nothing but fruit is in the glass.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"700 ml","offer_id":57869790282054,"sku":"024GOE000250","price":79.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnenbrand-williams-700ml.png?v=1794478768"},{"product_id":"goelles-birnenbrand-williams-350ml","title":"Williams Pear Brandy – 350 ml","description":"\u003ch2\u003eGölles Williams Pear Brandy 350 ml. Juicy pear, double-distilled, without wood.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWilliams Pear Brandy\u003c\/strong\u003e in the handy 350-ml bottle is a clear fine brandy from the Styrian distillery Gölles, distilled from fully ripe Williams pears. No barrel-aged brandy, no pear liqueur, and no fruit brandy with added flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWilliams Pear Brandy\u003c\/strong\u003e is a fruit brandy distilled in copper in Riegersburg, made solely from Williams pears. Hardly any brandy is as well known, and that is precisely where its difficulty lies. Every guest knows how a Williams should smell, and notices immediately if something is missing. The distillery in Riegersburg therefore sees it as the touchstone for every distillery. The half bottle is the perfect way to experience this standard for yourself.\u003c\/p\u003e\n\n\u003ch3\u003ePear at the forefront, Nashi and grey bread behind\u003c\/h3\u003e\n\n\u003cp\u003eThe Williams from Gölles smells clearly and unmistakably of juicy pear, with a hint of Nashi, the Asian Asian pear. Behind the fruit emerge fresh grey bread and a delicate apricot note. On the palate, it is full-bodied and smooth. The fruit remains at the forefront, supported by the alcohol without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eWood plays no role, because Gölles deliberately does not age this brandy in a barrel. For lovers of vanilla, caramel, or roasted aromas, this brandy is not intended. That style is represented by the Alte Williams in the house, which matures in an oak barrel for several years. The clear Williams remains pure fruit. Its color is correspondingly pale as water; a golden shimmer would be a warning sign here.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for a first introduction\u003c\/h3\u003e\n\n\u003cp\u003eThe 350-ml bottle provides well over 17 glasses of 2 cl each and is therefore ideal for an initial, leisurely tasting. 16 to 18 °C is ideal. At colder temperatures, the pear loses its aroma, and that makes up half the effect of this brandy.\u003c\/p\u003e\n\n\u003cp\u003eA tall, tulip-shaped glass concentrates the aromas. Serve the Williams neat after a meal that also features pear: pear Helene, a pear tart, or a salad with pear, walnut, and Gorgonzola. It is less suitable for dishes that are too sharply seasoned or heavily smoked, because the delicate fruit gets lost there. A piece of ripe Comté or young mountain cheese works well in contrast; the nutty mildness lets the pear take center stage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e Those who want to delve deeper into Williams should choose the \u003ca href=\"\/en\/products\/goelles-birnenbrand-saubirne\"\u003espicier Saubirne\u003c\/a\u003e. Gölles itself describes it as the next step for anyone who already knows the Williams.\u003c\/p\u003e\n\n\u003ch3\u003eHarvest day and copper kettle decide\u003c\/h3\u003e\n\n\u003cp\u003eWhether a Williams brandy succeeds depends less on the variety, according to Gölles, than on the day of the harvest and the work at the kettle. The fruit is picked in August and September, when it is juicy and yellow. Too early, it lacks aroma; too late, and it becomes mealy.\u003c\/p\u003e\n\n\u003cp\u003eAt the distillery, the fruit arrives fresh and is milled without intermediate storage. The mash ferments coolly at 18 to 20 °C, followed by rough distillation and fine distillation in the copper kettle. During the second pass, the distillers cut off the fore- and after-shots. Only the heart makes its way into the glass balloon, where the brandy remains pale as water and settles.\u003c\/p\u003e\n\n\u003cp\u003eNo sugar, flavoring, or alcohol from other sources is added. That is precisely what separates a fine brandy from an ordinary schnapps, where thirty percent fruit is sufficient. What the pear brings remains; what it lacks is not supplemented.\u003c\/p\u003e\n\n\u003ch3\u003eThe benchmark for every other fruit brandy\u003c\/h3\u003e\n\n\u003cp\u003eAnyone who truly knows a Williams has a benchmark for all other fruit brandies. That is precisely what the half bottle is suitable for: as a reference in your own cabinet, as a gift to bring to a dinner party, or as a gift for someone who has just discovered fine brandies.\u003c\/p\u003e\n\n\u003cp\u003eIf you like the brandy, it is also available in the \u003ca href=\"\/en\/products\/goelles-birnenbrand-williams-700ml\"\u003elarge 700-ml bottle\u003c\/a\u003e. After shipping, the Williams needs two to three weeks to settle before you open it. Stored upright, cool, and in the dark, it will last indefinitely.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Williams that beautifies nothing and adds nothing, and precisely because of that shows how a ripe pear can taste in a glass.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869791068486,"sku":"024GOE000260","price":44.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnenbrand-williams-350ml.png?v=1794478784"},{"product_id":"goelles-edelbitter-700ml","title":"Extra Bitter – 700 ml","description":"\u003ch2\u003eGölles Edelbitter 700 ml. The dark walnut bitter for hosts and home bars.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Edelbitter\u003c\/strong\u003e in the 700-ml bottle is a tart bitter made from green walnuts with herbs and roots from Styria. No nut spirit with a sugar coating, no flavored bitter for the bar measure, no colored schnapps.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Edelbitter\u003c\/strong\u003e is an herbal and walnut bitter from Riegersburg, made for a glass after dinner. In many homes, a bitter is a fixed part of the sequence of a large menu. For this, Gölles relies on unripe walnuts that are picked before June 24. This results in a deep dark bitter whose color does without dye. With 700 ml, this bottling is aimed at households where it often comes to the table.\u003c\/p\u003e\n\n\u003ch3\u003eFirst a touch of sweetness, then the bitter note\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the Edelbitter appears almost black, while the nose features herbs and roots against a dark walnut layer. The first impression on the palate seems briefly sweet. Then the bitterness sets in and lingers. Dense and dark is how the distillery describes this impression, and both words describe it exactly.\u003c\/p\u003e\n\n\u003cp\u003eCompared to many common herbal bitters, it relies less on sweetness and more on a single main role. The walnut forms the common thread. Anyone looking for a mild, sweet liqueur for guests who avoid bitters is not well advised with the Edelbitter. For a group that wants something with character after dinner, it is exactly right.\u003c\/p\u003e\n\n\u003ch3\u003eA fixed ritual after the main course\u003c\/h3\u003e\n\n\u003cp\u003eThe distillery serves its bitter pure and chilled after dinner. With 700 ml, you get around 20 glasses of 3.5 cl. Store the opened bottle in the refrigerator, then it is always ready to drink.\u003c\/p\u003e\n\n\u003cp\u003eAfter a festive dinner with goose, duck, or roast pork, the Edelbitter forms a tart counterpoint to fat and sauce. Those who prefer it mild add a few ice cubes to the glass, although then part of the herbal aromas recedes. It also makes a good impression alongside a double espresso. For mixed drinks with juice or lemonade it is less suitable, its bitterness quickly tips into imbalance there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e For the first tasting, the Edelbitter is available \u003ca href=\"\/en\/products\/goelles-edelbitter-350ml\"\u003ein the half size of 350 ml\u003c\/a\u003e. Those who already know it are better off with the large bottle, because it lasts for several evenings with guests.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the Edelbitter depends on a calendar day\u003c\/h3\u003e\n\n\u003cp\u003eMidsummer Day on June 24 is the decisive boundary for the Edelbitter. Until then, walnuts are still green, the shell is soft, and the fruit flesh contains plenty of bitter substances. After that, the nut becomes woody from the inside, and is no longer suitable for a bitter.\u003c\/p\u003e\n\n\u003cp\u003eThe harvested nuts go into the mash together with herbs and roots. The color and bitter note come exclusively from the walnuts. Herbs and roots provide spice and depth, not coloring. Added color or artificial flavors have no place in the recipe. Anyone who misses the narrow harvest window has to wait a whole year for the next opportunity.\u003c\/p\u003e\n\n\u003cp\u003eThe distinction from liqueur is clear for Gölles: A liqueur lives from the fruit, a bitter from herbs, roots, or shells. The distillery understands its bitters as a drink for the glass, not as a flavoring drop for the bar. Thus, the Edelbitter stands in the Alpine tradition, where a bitter after dinner is naturally included.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle that is needed after every festive dinner\u003c\/h3\u003e\n\n\u003cp\u003eWhat distinguishes the Edelbitter is its reliability as a final point. It does not replace the espresso, it accompanies it. In a household where people are regularly entertained, the 700-ml bottle is the practical size.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for hosts who already have everything in the cabinet, just no Styrian walnut bitter. For Christmas dinners, birthday menus, or a long Sunday dinner, the bottle quickly finds its fixed place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA walnut bitter for many evenings, that ends every great dinner with a clear, tart final chord.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"700 ml","offer_id":57869794345286,"sku":"024GOE000470","price":43.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-edelbitter-700ml.jpg?v=1794478811"},{"product_id":"goelles-edelbitter-350ml","title":"Premium bitter – 350 ml","description":"\u003ch2\u003eGölles Edelbitter 350 ml. Green walnuts, roots and a long, dark finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Edelbitter\u003c\/strong\u003e is a Styrian herbal bitter made from unripe green walnuts, herbs and roots, here in a 350-ml bottle. No sweet nut liqueur, no cocktail bitter to be used by the drop and no off-the-shelf digestive bitter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGölles Edelbitter\u003c\/strong\u003e is a bitter from the Gölles distillery in Riegersburg, whose color and bitter note come solely from green walnuts. Its story begins on a fixed date on the calendar. Before June 24, St. John's Day, the nuts must be harvested from the tree. Only then is their shell still green and soft enough for the knife. Whoever pours the first glass sees a deep dark color that has been created without any dye.\u003c\/p\u003e\n\n\u003ch3\u003eHerbs on top, nut underneath, bitter note at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe Edelbitter first smells of herbs and roots, which lie over a dark, almost woody walnut note. On the palate, a slight sweetness is hinted at for a moment. Then the bitter note takes over and lingers for a long time. The distillery describes it as dense, dark and cleansing.\u003c\/p\u003e\n\n\u003cp\u003eThis sequence is what makes it appealing, but it requires an openness to tart flavors. Anyone expecting a sweet nut liqueur like a Nocino will find the Edelbitter too harsh. It does not live on sugar, but on the bitter substances of the unripe nut. This tartness remains present even after swallowing and is no fleeting effect. For people who enjoy Amaro or strong herbal bitters, it is, on the other hand, a real discovery.\u003c\/p\u003e\n\n\u003ch3\u003eChilled and neat, after a good meal\u003c\/h3\u003e\n\n\u003cp\u003eGölles recommends the Edelbitter neat, chilled and after a meal, so unlike the house brandies. Put the bottle in the refrigerator a few hours beforehand. A small stem glass or a tumbler with 3 to 4 cl is enough.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs particularly well with hearty dishes: roast pork with crackling, beef roulades or a plate of cheese spaetzle. Next to a piece of dark chocolate with a high cocoa content, it reflects the roasted notes. It is not intended as a flavoring by the drop for cocktails, because the distillery deliberately made it for drinking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e The 350-ml bottle is the right size to find out if a walnut bitter suits you. If you stick with it afterwards, you get the same bitter \u003ca href=\"\/en\/products\/goelles-edelbitter-700ml\"\u003eas a 700-ml bottling for the home bar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSt. John's nuts and why the date matters\u003c\/h3\u003e\n\n\u003cp\u003eGreen walnuts that are harvested before St. John's Day are called St. John's nuts in popular parlance. At this stage, the hard shell inside has not yet formed. The fruit can be cut through with a knife and contains the bitter substances that are essential for the Edelbitter. A few weeks later, this window is closed.\u003c\/p\u003e\n\n\u003cp\u003eItaly knows the same tradition: there, families plant green nuts for Nocino around St. John's Day. The Styrian Edelbitter takes a different path. It combines the nuts with herbs and roots and remains significantly tart compared to the sweet Italian relatives.\u003c\/p\u003e\n\n\u003cp\u003eIn Riegersburg, nothing is colored and nothing is added to flavor it. The color and bitter note come exclusively from the walnuts, while the herbs and roots provide depth and spice. The distillery has made itself known with its guiding principle of uncompromising work: no shortcuts, no additives, no nonsense. For the Edelbitter, this means: everything depends on a single harvest date.\u003c\/p\u003e\n\n\u003ch3\u003eA bitter for the curious at the end of the evening\u003c\/h3\u003e\n\n\u003cp\u003eThe special thing about the Edelbitter is its place between worlds. It is tart than a liqueur and fruitier than a pure herbal schnapps. Precisely because of this, the half bottle is a suitable gift for people who appreciate bitter things and have already tried a lot. It fits into every coat pocket and every gift basket.\u003c\/p\u003e\n\n\u003cp\u003eBrought to a dinner, it ensures conversation about green nuts and old family recipes over the last glass. Anyone who likes to compare can place it next to the \u003ca href=\"\/en\/products\/goelles-zwetschkenbrand-alte-zwetschke-350ml\"\u003ebarrel-aged Alte Zwetschke\u003c\/a\u003e from the same distillery.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA bitter that owes its darkness solely to the green walnut and has exactly the right weight at the end of a long meal.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869795328326,"sku":"024GOE000480","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-edelbitter-350ml.jpg?v=1794478827"},{"product_id":"goelles-birnenbrand-hirschbirne","title":"Pear Brandy Hirschbirne","description":"\u003ch2\u003eGölles Hirschbirne Pear Brandy. Tart, robust, and with edges that are meant to stay.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHirschbirne Pear Brandy\u003c\/strong\u003e brings an old Styrian cider pear to life as a clear fine brandy, distilled twice at Gölles in Riegersburg. No sweet Williams, no cask-aged brandy, and no beginner’s brandy for delicate palates.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHirschbirne Pear Brandy\u003c\/strong\u003e is a distillate from the Gölles distillery in Eastern Styria, made solely from a small, squat cider pear. Those who think of sweetness and juicy richness when they think of pear brandy will discover a different kind of pear here. The glass smells of red, almost brown fruit, accompanied by notes that seem to come from the vegetable garden. It is precisely this friction that makes it so appealing. The distillery itself speaks of rough edges that it deliberately leaves unpolished.\u003c\/p\u003e\n\n\u003ch3\u003eRed Pear, Tarragon and a Hint of Tomato\u003c\/h3\u003e\n\n\u003cp\u003eThe Hirschbirne reveals the tart, powerful side of the pear and initially evokes red to brown fruit. This is followed by tomato paste, as the Styrians call it, fresh corn cob, and a touch of tarragon. On the palate, the brandy is rustic and bold. Because it is distilled cleanly, it nevertheless retains its clear contours.\u003c\/p\u003e\n\n\u003cp\u003eThis pear is far from the richness of a Williams. Those expecting a soft, fruit-sweet pear brandy will find the Hirschbirne too edgy. For a gentler introduction, Gölles itself recommends the \u003ca href=\"\/en\/products\/goelles-birnenbrand-williams-350ml\"\u003eclassic Williams pear brandy\u003c\/a\u003e. The Hirschbirne is for people who appreciate tart brandies and prefer character to a pleasing profile.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the Tart Pear Brandy Belongs at the Table\u003c\/h3\u003e\n\n\u003cp\u003eThe Hirschbirne should be enjoyed at 15 to 20 °C in a tall, tulip-shaped glass, not ice-cold from the freezer. Coldness suppresses exactly the spicy notes that make this brandy special. Pour 2 cl and let the glass stand for two or three minutes before smelling it.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs better with a hearty platter of smoked meats, mountain cheese, and freshly grated horseradish than with any sweet brandy. It also carries on the robust line of a pork roast with caraway or venison ragout. It is not suited for a place next to dessert, as sweetness makes its tart nature seem harsh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Hirschbirne next to the \u003ca href=\"\/en\/products\/goelles-birnenbrand-saubirne\"\u003eSaubirne from the same distillery\u003c\/a\u003e and taste both one after the other. Two pears, two temperaments, and the difference explains more about fruit varieties than any textbook.\u003c\/p\u003e\n\n\u003ch3\u003eHirsch Means Autumn, Not the Animal\u003c\/h3\u003e\n\n\u003cp\u003eThe name Hirschbirne refers to its harvest time, because in the Styrian dialect, Hirsch means autumn. The variety is an old cider pear that grows where the climate is harsh. It is picked late in the year. The fruit remains small, but its aroma is anything but. \u003c\/p\u003e\n\n\u003cp\u003eIn Riegersburg, only fresh, whole fruit enters the distillery—no purée and nothing pre-processed. The pears are crushed and fermented for several days at a cool 18 to 20 °C. Then they undergo two distillations in a copper pot still: first the rough cut, then the fine cut. During the second distillation, the fore- and tail-cuts are separated, and only the heart is stored.\u003c\/p\u003e\n\n\u003cp\u003eThe Hirschbirne never sees a barrel. It rests in a glass balloon, a large glass vessel that imparts no flavor and keeps the color water-clear. No sugar, flavorings, or foreign alcohol are added. Every brandy from the distillery is a fine brandy and therefore made entirely from fruit. A regular schnapps only requires thirty percent fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe Third Pear in the Distillery’s Range\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes the Hirschbirne special is its honesty to the variety, for it presents a cider pear without makeup. Gölles offers it alongside Williams and Saubirne as its third pear brandy. Only in this trio becomes clear how differently brandies made from the same fruit can turn out.\u003c\/p\u003e\n\n\u003cp\u003eThe 350-ml bottle is an ideal gift for people who already know several fruit brandies and are looking for something new. At a tasting among friends, it provides a bold final note after the fruitier brandies. If the bottle arrives by post, the distillery recommends letting it rest for two to three weeks before opening it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA pear brandy for lovers of the tart, which brings an old Styrian variety to life in the glass just as it grew on the tree.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869795885382,"sku":"024GOE000300","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnenbrand-hirschbirne.png?v=1794478846"},{"product_id":"goelles-birnenbrand-saubirne","title":"Pear Brandy Clean Pear","description":"\u003ch2\u003eGölles Saubirne Pear Brandy. From the pig trough to the tasting glass.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSaubirne Pear Brandy\u003c\/strong\u003e is the name of the clear, fine brandy that Gölles distills in Styria from a hard, barely edible raw pear variety. No barrel-aged brandy, no pleasant fruit brandy, and nothing for a quick drink on the go.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSaubirne Pear Brandy\u003c\/strong\u003e is a Styrian fruit brandy from Riegersburg, for which 18 kilograms of pears go into the mash for every liter. The name sounds like it belongs in a barn, and for good reason. For centuries, the hard fruit ended up in the pig trough because it offered little when raw. Only in the copper still does it show what it has to offer. Today, the distillery counts it among the most elegant pears it processes.\u003c\/p\u003e\n\n\u003ch3\u003eMustard seed, red pear and freshly broken bread\u003c\/h3\u003e\n\n\u003cp\u003eSaubirne opens with a spicy note reminiscent of mustard seed, and only then does the red, ripe pear emerge in full. In the background, there are hints of banana, freshly broken pumpernickel, and a touch of tomato paste. On the palate, it becomes full and round without feeling heavy.\u003c\/p\u003e\n\n\u003cp\u003eThis complexity demands attention, and the distillery calls it the most challenging among its pear brandies. Anyone expecting a juicy, sweet pear aroma will find it here only as one voice among many. Some guests may therefore initially find Saubirne too spicy. For the very first pear brandy, the \u003ca href=\"\/en\/products\/goelles-birnenbrand-williams-350ml\"\u003eWilliams pear brandy from the same distillery\u003c\/a\u003e is the more accessible starting point. Saubirne is the next step.\u003c\/p\u003e\n\n\u003ch3\u003eA brandy that demands time in the glass\u003c\/h3\u003e\n\n\u003cp\u003eSaubirne needs air, so it belongs in a tall tulip glass and at a temperature between 15 and 20 °C. Straight from the freezer, its spicy layers would close up. A small sip, held briefly in the mouth, reveals more than a large one.\u003c\/p\u003e\n\n\u003cp\u003ePaired with a mature mountain cheese or a robust blue cheese, it forms an exciting counterpoint. After a Wiener Schnitzel or Martinigansl, it provides a clear final note without dominating the evening. It is less suitable for very sweet desserts, as too much sugar masks the delicate spice. A piece of Kletzenbrot on the side, on the other hand, picks up the fruit and lets the spice notes stand out.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBased on experience:\u003c\/strong\u003e Smell the still glass first and only then swirl it. The mustard seed note appears at first, and the pear gains ground with every minute.\u003c\/p\u003e\n\n\u003ch3\u003eThe harvest begins in mid-August\u003c\/h3\u003e\n\n\u003cp\u003eSaubirne is picked in mid-August, and from then on, every hour counts in Riegersburg. The distillery accepts only fresh, whole fruit. The first of the ten house rules requires fruit so clean that the distillers themselves would be happy to eat it. Ground and cool-fermented, the mash then passes through the copper still twice.\u003c\/p\u003e\n\n\u003cp\u003eThe first run, the rough distillate, takes three to four hours. The fine distillate follows with four to six hours, and during this process, the most important decision is made. What flows out of the still at the beginning and at the end is discarded. Only the middle part, the heart, which has around 70 percent alcohol, goes into storage. Until bottling, Saubirne rests in a glass balloon; it never sees an oak barrel.\u003c\/p\u003e\n\n\u003cp\u003eThe reason 18 kilograms of pears are needed for a single liter lies in the principle of fine brandy. Here, every drop of alcohol comes from the fruit itself; sugar, aromas, or purchased alcohol are ruled out. For this conviction, Alois Gölles co-founded the Quinta Essentia distillers' association.\u003c\/p\u003e\n\n\u003ch3\u003eA pear with a past as a guest gift\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes Saubirne special is its history from pig feed to fine brandy. Hardly any bottle is so well suited as a conversation starter. Anyone who gives it as a gift also gives the anecdote behind its name.\u003c\/p\u003e\n\n\u003cp\u003eFor a pear tasting at home, a sequence from juicy to tart is ideal: Williams, Saubirne, and finally the \u003ca href=\"\/en\/products\/goelles-birnenbrand-hirschbirne\"\u003etart Hirschbirne\u003c\/a\u003e. After delivery, the bottle should stand for two to three weeks so that the aromas can settle again. Half a bottle is plenty for a round of eight people, if everyone tries two small glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA pear brandy that shows how much finesse is hidden in a fruit once shunned, when harvest and copper still do it justice.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Gölles","offers":[{"title":"350 ml","offer_id":57869796114758,"sku":"024GOE000220","price":47.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/goelles-birnenbrand-saubirne.png?v=1794478863"}],"url":"https:\/\/ginusslande.com\/en\/collections\/goelles.oembed","provider":"genussland","version":"1.0","type":"link"}