{"title":"Wine Vinegar \u0026 Fruit Vinegar","description":"\u003cp\u003eA drop on the spoon that slowly thickens. The sweet and sour scent that wafts into your nose when you open the bottle. A good vinegar can change a dish for the better in the end.\u003c\/p\u003e\n\n\u003ch2\u003eIl Borgo del Balsamico\u003c\/h2\u003e\n\n\u003cp\u003eNear Reggio Emilia, at \u003cstrong\u003eIl Borgo del Balsamico\u003c\/strong\u003e, grape must matures for decades in small wooden barrels. The result: a dark, thick balsamic vinegar that develops a life of its own on Parmesan, strawberries, or simple vanilla ice cream.\u003c\/p\u003e\n\n\u003ch2\u003eA l'Olivier and Belberry – Fruit Vinegars from France and Belgium\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eA l'Olivier\u003c\/strong\u003e from Paris has been bottling fine vinegars since the 19th century: raspberry, fig, pomegranate. \u003cstrong\u003eBelberry\u003c\/strong\u003e from Belgium follows suit with its artisanal preserves and vinegars. Perfect for vinaigrettes that turn a salad into an appetizer.\u003c\/p\u003e\n\n\u003cblockquote\u003eA drop of balsamic on a strawberry – and it's a dessert.\u003c\/blockquote\u003e\n\n\u003ch2\u003eGreenomic and nur Gutes – Vinegars for the Kitchen\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eGreenomic\u003c\/strong\u003e and our in-house brand \u003cstrong\u003enur Gutes\u003c\/strong\u003e offer solid vinegars for everyday use: classic white wine vinegar, red wine vinegar, apple cider vinegar, and flavored varieties.\u003c\/p\u003e\n\n\u003cp\u003eHere you will find wine vinegars, balsamic vinegars, fruit vinegars, and flavored specialty vinegars – sorted by type and manufacturer.\u003c\/p\u003e","products":[{"product_id":"malpighi-balsamo-di-fichi","title":"Fig Balsamic - Fig Dressing","description":"\u003ch2\u003eAcetaia Malpighi – Balsamo di Fichi – Fig Dressing\u003c\/h2\u003e\n\u003cp\u003eThe Balsamo di Fichi from Acetaia Malpighi is a fig dressing based on Aceto Balsamico di Modena. A dark balsamic vinegar made from the best Trebbiano Modenese grapes, whose must matures for at least 5 years in oak barrels, giving it fragrance and creaminess, is flavored with syrup from dried figs, making it deep dark in color and particularly fruity in taste.\u003c\/p\u003e\n\u003ch3\u003eFig Dressing – Balsamic with Fig\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena PGI is made from the must of grapes from their own vineyards and wine vinegar from their own production, aged for 5 years in oak barrels. A 100% natural product, free from caramel, colorants or additives.\u003c\/p\u003e\n\u003cp\u003eThis fruity, tasty, and delicate seasoning is a successful blend of spice, sweetness, and acidity, with an intense fig note. This fig dressing pairs particularly well with winter salads, such as lamb's lettuce, chicory, and radicchio, often in combination with fresh figs or pomegranate seeds. It goes well with goat cheese, mozzarella, and aged cheese, thinly sliced ham, and fruits like melon and caramelized fruits. As it would lose its aroma during cooking, please only use it when serving.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Acetaia Malpighi","offers":[{"title":"100 ml","offer_id":56361492709702,"sku":"045MAL0027","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/malpighi-feigen-dressing.png?v=1789126680"},{"product_id":"malpighi-balsamo-di-arancia","title":"Balsamo di Arancia – Orange Dressing","description":"\u003ch2\u003eAcetaia Malpighi – Balsamo di Arancia – Orange Dressing\u003c\/h2\u003e\n\u003cp\u003eAcetaia Malpighi's Balsamo di Arancia is an orange dressing based on Prelibato. A white balsamic vinegar made from the finest Trebbiano Modenese grapes, whose must matures for at least 5 years in ash wood barrels, giving it fragrance and creaminess, is flavored with orange juice concentrate and natural orange juice extract, making it light golden in color and particularly fruity in taste.\u003c\/p\u003e\n\u003ch3\u003eOrange Dressing – White Balsamic with Orange\u003c\/h3\u003e\n\u003cp\u003eAcetaia Malpighi's Prelibato, made from 100% white grape must, is an almost completely transparent white balsamic vinegar characterized by an unimaginable aromatic density, and forms the base of this orange dressing.\u003c\/p\u003e\n\u003cp\u003eThis fruity, flavorful, and delicate condiment is a successful blend of sweetness, acidity, and a juicy orange note. This orange dressing pairs particularly well with winter salads such as lamb's lettuce, chicory, and radicchio, often in combination with orange segments or pomegranate seeds. It complements duck and goose, as well as fish and seafood. Since it would lose its aroma during cooking, please only use it when serving.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Acetaia Malpighi","offers":[{"title":"100 ml","offer_id":56361492742470,"sku":"045MAL0026","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/malpighi-balsamo-di-arancia-orangen-balsam-essig_dd517786-ab1a-4e3b-b5b2-7b18b18337b6.jpg?v=1776146532"},{"product_id":"cipriani-rotweinessig","title":"Red wine vinegar","description":"\u003ch2\u003eCipriani Red Wine Vinegar – Aceto from Italy\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCipriani Red Wine Vinegar\u003c\/strong\u003e is a fine \u003cstrong\u003eAceto di Vino Rosso\u003c\/strong\u003e made from Cabernet grapes. The Cabernet Sauvignon grapes for this mild but aromatic vinegar come from Veneto. Arrigo Cipriani selected this red wine vinegar because it perfectly complements the cuisine of Harry's Bar in Venice. It pairs well with summer salads and adds a good acidity and dark color to a roast sauce.\u003c\/p\u003e\n\u003ch3\u003eRed Wine Vinegar – Aceto di Vino Rosso\u003c\/h3\u003e\n\u003cp\u003eHarry's Bar in Venice – who doesn't know this restaurant, shrouded in mystique, where Hemingway once frequented, and which to this day has lost none of its flair and attractiveness. On the one hand, it is one of the most popular meeting places for great stars; on the other hand, gourmets appreciate its simple yet high-quality cuisine. Pasta lovers will be familiar with the owner Arrigo Cipriani's fine, diverse varieties, as his pasta is considered among the best in the world. Just like the pasta, Cipriani classics such as the Bellini Base, red wine vinegar, Carnaroli rice, biscotti, sugo, and pesto also have their origins in Harry's Bar. The pasta sauces are made with great craftsmanship from good ingredients by the family's small business, based on Harry's Bar recipes.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"500 ml","offer_id":56361508700486,"sku":"040WIL3300","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cipriani-rotweinessig-aceto-vino-rosso_d8bdd7e9-b8e2-4f26-b1c4-3ef4355d7972.jpg?v=1776147080"},{"product_id":"gernot-heinrich-verjus-gruensaft","title":"Verjuice Green Juice","description":"\u003ch2\u003eGernot Heinrich Winery – Verjus Green Juice\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVerjus\u003c\/strong\u003e – the juice of unripe grapes – is a traditional specialty of Austrian wineries. From the Gernot Heinrich Winery on Lake Neusiedl, one of Austria's renowned organic wineries.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: wine-fresh, a bright fruit note. Acidity: mild, significantly less than vinegar. Character: bright, clear.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Verjus for\u003c\/h3\u003e\n\u003cp\u003eSauces without wine alcohol, vinaigrettes with fine acidity, wine-like sauces for poultry and fish, non-alcoholic reductions.\u003c\/p\u003e\n\u003ch3\u003eFrom the House of Heinrich\u003c\/h3\u003e\n\u003cp\u003eThe Gernot Heinrich Winery in Gols, Burgenland, is one of Austria's leading organic wineries. Verjus is a traditional by-product from the early summer harvests.\u003c\/p\u003e\n\u003cp\u003eMore related specialties can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e – and the entire Heinrich range under \u003ca href=\"\/en\/collections\/weingut-gernot-heinrich\"\u003eGernot Heinrich Winery\u003c\/a\u003e.\u003c\/p\u003e","brand":"Weingut Gernot Heinrich","offers":[{"title":"370 ml","offer_id":56361509683526,"sku":"013HEI0008","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/gernot-heinrich-verjus-gruensaft-2019_a32722cf-da90-42a9-8dba-57acf36f17fe.jpg?v=1776147144"},{"product_id":"il-tinello-apfelessig-millemele","title":"Il Tinello – Millemele Apple Cider Vinegar","description":"\u003ch2\u003eIl Borgo del Balsamico — Tinello Apple Vinegar Millemele\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMillemele apple vinegar\u003c\/strong\u003e from Acetaia Il Borgo del Balsamico is an aromatic variation: apple vinegar with added grape and apple juice, which gives the vinegar a milder, fruitier note than a classic apple vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: clear apple note with a fruity sweetness. Acidity: mild, softened by the added juice. Character: fruity-elegant.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this apple vinegar for\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes for salads with apple or pear, coleslaws, roast pork sauces, marinades for wild poultry, reductions with apple or quince.\u003c\/p\u003e\n\u003ch3\u003eFrom Il Borgo\u003c\/h3\u003e\n\u003cp\u003eThe Crotti family's Acetaia offers its own line of fruit and apple vinegars with added juices — a fruitier alternative to pure apple vinegars.\u003c\/p\u003e\n\u003cp\u003eYou can find more fruit vinegars under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Il Borgo range under \u003ca href=\"\/en\/collections\/il-borgo-del-balsamico\"\u003eIl Borgo del Balsamico\u003c\/a\u003e.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":56361511649606,"sku":"046VIA2212","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/il-tinello-apfelessig-millemele_53e583b8-108e-44c6-9a56-1bb6cbeb4b40.jpg?v=1776147256"},{"product_id":"a-lolivier-himbeeressig-mit-fruchtmark-200ml","title":"Raspberry Vinegar with Fruit Pulp","description":"\u003ch2\u003eA l'Olivier — Raspberry Vinegar with Fruit Pulp\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eRaspberry Vinegar with Fruit Pulp\u003c\/strong\u003e from A l'Olivier combines French vinegar tradition with real raspberry fruit pulp. A clear, fruity berry note in a light vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: fresh raspberries. Acidity: balanced. Sweetness: fruity. Consistency: slightly creamy.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this raspberry vinegar for\u003c\/h3\u003e\n\u003cp\u003eGame dishes, grilled duck breast, panna cotta, vanilla ice cream, berry salads, summer cocktails (shrubs).\u003c\/p\u003e\n\u003ch3\u003eFrom A l'Olivier\u003c\/h3\u003e\n\u003cp\u003eA l'Olivier was founded in Paris in 1822. The fruit vinegars are produced in their own mill in Provence.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire A l'Olivier range under \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier\u003c\/a\u003e.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":56361554248006,"sku":"046FRO8416","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/a-l-olivier-himbeeressig_9a07ccf5-e6f1-460e-beda-e7c271272634.jpg?v=1776147613"},{"product_id":"stekovics-paradeiser-essig","title":"Tomato Vinegar","description":"\u003ch2\u003eErich Stekovics — Tomato Vinegar\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eParadeiser\u003c\/strong\u003e is Austrian for tomato. Erich Stekovics, the \"Tomato King\" from Frauenkirchen in Burgenland, cultivates over a thousand old tomato varieties — and also produces a \u003cstrong\u003etomato vinegar\u003c\/strong\u003e from them, an unusual specialty that adds a unique touch to your cooking.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Tomato — fresh and concentrated. Acidity: clear, vegetal. Character: unique, Mediterranean-Austrian.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Tomato Vinegar for\u003c\/h3\u003e\n\u003cp\u003eTomato salads, Caprese, Mediterranean antipasti, Bloody Mary instead of Tabasco, vinaigrettes for summer dishes, gazpacho, bruschetta.\u003c\/p\u003e\n\u003ch3\u003eFrom Stekovics\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is a legend in Burgenland for tomato cultivation and specialties. His assortment comprises over a thousand tomato varieties — the tomato vinegar is one of his most creative refinements.\u003c\/p\u003e\n\u003cp\u003eMore specialties can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Stekovics range under \u003ca href=\"\/en\/collections\/erich-stekovics\"\u003eErich Stekovics\u003c\/a\u003e.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 ml","offer_id":56361557754182,"sku":"046STE0020","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stekovics-paradeiser-tomaten-essig_218b2ea5-f3dd-4e83-8f45-4d269f8ad69a.jpg?v=1776147696"},{"product_id":"fred-loimer-verjus-gruensaft-500ml","title":"Verjuice Green Juice","description":"\u003ch2\u003eFred Loimer – Verjus Green Juice – Organic Quality\u003c\/h2\u003e\n\u003cp\u003eFred \u003cstrong\u003eLoimer Verjus\u003c\/strong\u003e is a sour juice produced by pressing unripe green grapes. The verjus has aromas of fresh grape must, fresh meadow herbs, and crisp apples. On the palate, it is fresh and fruity, with a lively and stimulating acidity.\u003c\/p\u003e\n\u003cp\u003eVerjus is not only refreshing when mixed with sparkling water in a 1:10 ratio but is also highly popular as a mild vinegar substitute. Verjus is also used in the kitchen for refining soups or sauces, pickling vegetables, and marinating poultry.\u003c\/p\u003e\n\u003cp\u003eFred Loimer says about his Verjus: \"Intense aroma of fresh grape juice, vibrant acidity on the palate, like a bite into a crisp Granny Smith apple, apple slices with lemon, creamy texture with salty veins, the piquant acidity lingers long and delicately, a wonderful refreshment pure or spritzed.\"\u003c\/p\u003e\n\u003cp\u003eIt is often used by people with histamine intolerance. Once opened, the bottle should be stored in the refrigerator and consumed within 3-4 weeks.\u003c\/p\u003e\n\u003ch3\u003eProduction – Verjus\u003c\/h3\u003e\n\u003cp\u003eThe grapes for the Verjus were harvested unripe and still firm at the end of July 2024. The early harvest is important so that not too much sugar has yet formed in the grapes. After a short settling period, during which the solid components can sink to the bottom, the juice is gently filtered and briefly pasteurized before being bottled.\u003c\/p\u003e\n\u003cp\u003eBest before 19.08.2027\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body AT-BIO-402 – Austrian agriculture\u003c\/p\u003e","brand":"Weingut Fred Loimer","offers":[{"title":"500 ml","offer_id":56361567748422,"sku":"014LOI0032","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/fred-loimer-verjus-gruensaft_977ebc48-acc2-4bb4-80a1-68f6d7e046c3.jpg?v=1776147855"},{"product_id":"giuseppe-giusti-agrodolce-mit-himbeere-250ml","title":"Raspberry Agrodolce","description":"\u003ch2\u003eGiuseppe Giusti Agrodolce with Raspberry – fruity vinegar specialty from Modena\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGiusti Agrodolce with Raspberry\u003c\/strong\u003e \"al lampone\" is a vinegar specialty made from wine vinegar, concentrated raspberry juice, and concentrated grape juice from the traditional vinegar manufacturer Giuseppe Giusti in Modena. A balanced, versatile dressing that captivates with its sweet, round, intense, and lasting flavor. This sweet-sour vinegar combines centuries of craftsmanship with the fruity freshness of raspberry, offering an unparalleled taste experience for gourmets.\u003c\/p\u003e\n\u003cp\u003eThe Agrodolce with Raspberry combines the traditional sweetness of Agrodolce with the fruity freshness and slight acidity of raspberries. The result is a complex yet harmonious vinegar that refines any dish with its intense aromas. The balance between sweet and sour notes makes this condiment a versatile companion in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eRaspberry vinegar in your kitchen\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Giusti Agrodolce with Raspberry is ideal for a variety of culinary applications. We recommend:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalads: Give fresh salads a fruity and complex note.\u003c\/li\u003e\n\u003cli\u003eMarinades: Perfect for meat and fish marinades to add a sweet-sour complexity.\u003c\/li\u003e\n\u003cli\u003eDesserts: Ideal for refining fruit salads, cheese platters, and even vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSauces: Add an extra depth of flavor and sophistication to sauces and marinades.\u003c\/li\u003e\n\u003cli\u003eCocktails: A fruity ingredient for mixing alcoholic and non-alcoholic drinks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGiuseppe Giusti Vinegar – Tradition and Quality\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Giusti, founded in 1605, is the oldest balsamic vinegar manufacturer in the world and stands for the highest quality and tradition. The balsamic vinegars mature in old wooden barrels, which gives them their unique depth and complexity. The Agrodolce with Raspberry is made from carefully selected ingredients and processed using traditional methods to ensure the highest quality standards. The ingenious composition of fine wine vinegar and fruit sweetness is an innovative idea from one of Italy's most traditional acetaias.\u003c\/p\u003e\n\u003ch3\u003eEnjoy the Condimento Agrodolce al Lampone\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Giusti Agrodolce with Raspberry, Agrodolce al lampone, is fresh, aromatic, and perfect as a distinctive seasoning to enhance the natural flavor of numerous dishes. The sweet-sour raspberry dressing is excellent for gourmet salads with fruits and vegetables, young and aged cow, sheep, or goat cheeses, risotto, desserts, fruit salads, and sweet and sour sauces, giving them an intense note of sweet-sour raspberry.\u003c\/p\u003e\n\u003cp\u003eBring the unmistakable taste of Italy home with the Giuseppe Giusti Agrodolce with Raspberry vinegar specialty. Order this high-quality product in our online shop and enjoy the quality and tradition in every bottle. Let yourself be inspired by the quality from the Giuseppe Giusti manufacturer and discover new taste experiences.\u003c\/p\u003e\n\u003cp\u003eDiscover Giuseppe Giusti Agrodolce with Raspberry – a unique sweet-sour vinegar from Modena. Perfect for salads, marinades, and desserts. Enjoy Giuseppe Giusti Agrodolce with Raspberry – high-quality vinegar specialty from Italy. Discover it here now!\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":56364137513286,"sku":"046WIL38097","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/giuseppe-giusti-agrodolce-mit-himbeere_22516892-3a25-4bbf-9730-bbabbb1265a7.jpg?v=1776146197"},{"product_id":"giuseppe-giusti-agrodolce-mit-granatapfel-250ml","title":"Pomegranate Agrodolce","description":"\u003ch2\u003eGiuseppe Giusti Agrodolce with Pomegranate – Fruity Vinegar Specialty from Modena\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGiusti Agrodolce with Pomegranate\u003c\/strong\u003e \"al melograno\" is a vinegar specialty made from wine vinegar, concentrated pomegranate juice, and concentrated grape juice from the renowned vinegar manufacturer Giuseppe Giusti in Modena. A balanced, versatile dressing that captivates with its sweet, round, intense, and lasting taste. This sweet and sour vinegar is the result of centuries of craftsmanship and modern innovation, creating an unparalleled fruity taste experience from Italy.\u003c\/p\u003e\n\u003cp\u003eThe Agrodolce with Pomegranate combines the traditional sweetness of agrodolce with the fruity freshness and slight acidity of pomegranate. The result is a complex yet harmonious vinegar that refines any dish with its intense aromas and velvety texture. The balance between sweet and sour notes makes this condiment a versatile companion in the kitchen.\u003c\/p\u003e\n\u003ch3\u003ePomegranate Vinegar in Your Kitchen\u003c\/h3\u003e\n\u003cp\u003eThe Giuseppe Giusti Agrodolce with Pomegranate is ideal for a variety of culinary applications. We recommend:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalads: Give fresh salads a special touch with this exceptional vinegar.\u003c\/li\u003e\n\u003cli\u003eMarinades: Perfect for meat and fish marinades to add a sweet and sour complexity.\u003c\/li\u003e\n\u003cli\u003eDesserts: Ideal for refining fruit salads, cheese platters, and even vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSauces: Add an extra depth of flavor and sophistication to sauces and dressings.\u003c\/li\u003e\n\u003cli\u003eCocktails: A fruity ingredient for mixing alcoholic and non-alcoholic beverages.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGiuseppe Giusti Vinegar – Tradition and Quality\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Giusti, founded in 1605, is the oldest balsamic vinegar manufacturer in the world and stands for the highest quality and tradition. The vinegars mature in old wooden barrels, which gives them their unique depth and complexity. The Agrodolce with Pomegranate is made from carefully selected ingredients and processed according to traditional methods to ensure the highest quality standards. The ingenious composition of fine wine vinegar and fruit sweetness is an innovative idea from one of Italy's most traditional acetaias.\u003c\/p\u003e\n\u003ch3\u003eEnjoy the Condimento Agrodolce al Melograno\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Giusti Agrodolce with Pomegranate, Agrodolce al melograno, is fresh, aromatic, and perfect as a distinctive seasoning to enhance the natural flavor of numerous dishes. This sweet and sour pomegranate dressing is excellent for gourmet salads with fruits and vegetables, young and aged cow, sheep, or goat cheeses, risotto, desserts, fruit salad, and sweet and sour sauces, giving them an intense note of sweet and tart pomegranate.\u003c\/p\u003e\n\u003cp\u003eBring the unmistakable taste of Italy home with the Giuseppe Giusti Agrodolce with Pomegranate vinegar specialty. Order this high-quality product in our online shop and enjoy the quality and tradition contained in every bottle. Let yourself be inspired by the quality from the Giuseppe Giusti manufactory and discover new taste experiences.\u003c\/p\u003e\n\u003cp\u003eDiscover the Giuseppe Giusti Agrodolce with Pomegranate – a unique sweet and sour vinegar from Modena. Perfect for salads, marinades, and desserts. Enjoy the Giuseppe Giusti Agrodolce with Pomegranate – a high-quality vinegar specialty from Italy. Discover it here now!\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":56364137742662,"sku":"046WIL38098","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/giuseppe-giusti-agrodolce-mit-granatapfel_c1e3f7b9-e82e-4615-9921-c7cd6651fee0.jpg?v=1776146206"},{"product_id":"giuseppe-giusti-agrodolce-mit-feige-250ml","title":"Fig agrodolce","description":"\u003ch2\u003eGiuseppe Giusti — Agrodolce with Fig\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAgrodolce line\u003c\/strong\u003e from Acetaia Giuseppe Giusti combines aceto acidity with real fruit. The fig variant brings the warm, dense sweetness of fig into a syrupy reduction.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: dried fig, a warm sweetness. Acidity: smoothly integrated. Consistency: dense.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Agrodolce Fig for\u003c\/h3\u003e\n\u003cp\u003eOn hard cheese with walnuts, foie gras, grilled steak, wild fowl, pepper sauces, stuffed chicken breast with figs.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of Giusti\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce line complements Giusti's classic aceto world with ready-to-use fruit reductions.\u003c\/p\u003e\n\u003cp\u003eMore fruit aceti can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Giusti range under \u003ca href=\"\/en\/collections\/giuseppe-giusti-modena\"\u003eGiuseppe Giusti\u003c\/a\u003e.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":56364164645190,"sku":"046WIL38099","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/giuseppe-giusti-agrodolce-feige-250ml_46368d76-a265-44a9-a373-cced65cc17a9.jpg?v=1776146305"},{"product_id":"giuseppe-giusti-agrodolce-mit-apfel-250ml","title":"Agrodolce with apple","description":"\u003ch2\u003eGiuseppe Giusti — Agrodolce with Apple\u003c\/h2\u003e\n\u003cp\u003eGiuseppe Giusti's \u003cstrong\u003eAgrodolce line\u003c\/strong\u003e — Italian for \"sweet and sour\" — are dense, vinegar-based reductions with real fruits. The apple variety combines the clear acidity of the vinegar with the fresh, fruity sweetness of real apples.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: fresh apple, light vinegar depth. Acidity: balanced. Sweetness: fruity, clear. Consistency: dense, syrupy.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Agrodolce Apple for\u003c\/h3\u003e\n\u003cp\u003eColeslaw, pork roast sauces, wild fowl, cheese platters with pear, vinaigrettes with apple salads, glazes for pork tenderloin.\u003c\/p\u003e\n\u003ch3\u003eFrom the House of Giusti\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce line is a modern extension of the Giusti vinegar world — sweet and sour fruit reductions that are ready to use.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Giusti range under \u003ca href=\"\/en\/collections\/giuseppe-giusti-modena\"\u003eGiuseppe Giusti\u003c\/a\u003e.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":56364164907334,"sku":"046WIL38096","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/giuseppe-giusti-agrodolce-apfel-250ml_5c8a1ced-069c-4f57-9700-d2d3ffcd641f.jpg?v=1776146306"},{"product_id":"lang-weinessig-himbeere-fruchtbalsam-250ml","title":"Raspberry Fruit Balm","description":"\u003ch2\u003eRaspberry Fruit Balsam from Lang Weinessig\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eRaspberry Fruit Balsam\u003c\/strong\u003e from \u003cstrong\u003eLang Weinessig\u003c\/strong\u003e is a fruity vinegar preparation made from white wine vinegar, raspberries, and cane sugar. It is the harmony between fruit, sweetness, and the acidity of the wine vinegar that makes this fruit balsam so special. \u003c\/p\u003e\n\u003cp\u003ePure local fruit meets vibrant acidity from wine vinegar, surprising with an extra kick for your palate. With 57% fruit content, the Raspberry Fruit Balsam is a real fruit bomb. Made from only natural ingredients and without artificial flavors in the Southern Palatinate, it complements summer salads, whether vegetarian, with fish, scampi, or chicken. It also spruces up your fruit salad or yogurt, as well as a sparkling glass of mineral water or a well-chilled Prosecco. The Lang Weinessig Raspberry Fruit Balsam is a delight not only for raspberry fans.\u003c\/p\u003e\n\u003ch3\u003eLang Weinessig Fruit Balsam from the Southern Palatinate\u003c\/h3\u003e\n\u003cp\u003eJens Lang, founder of Lang Weinessig, learned and worked in Michelin-starred kitchens. We call it a stroke of luck that Jens fell in love with a Palatinate vintner's daughter, as this brought wine and vinegar makers together. As a chef, Jens knows what matters: very good quality natural ingredients, versatile usability of the slightly sour products, and, above all, great taste.\u003c\/p\u003e\n\u003cp\u003eIt's no coincidence that the Palatinate is known as the Tuscany of the North; the sun simply shines more here than in other German regions, leaving out the Kaiserstuhl for a moment. Figs even grow here, but above all, wine. The wines from an organically certified winery in the Southern Palatinate are the basis for this unique vinegar preparation.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":56364176179526,"sku":"046LAN009","price":8.8,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56630133457222,"sku":"046LAN009_3","price":25.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lang-weinessig-himbeere-fruchtbalsam_677faf32-0aca-4e80-81cb-92106eabf8c4.jpg?v=1776146337"},{"product_id":"martinpouret-rosweinessig","title":"Rosé wine vinegar","description":"\u003ch2\u003eMartin-Pouret — Rosé Wine Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eRosé Wine Vinegar\u003c\/strong\u003e from Martin-Pouret is a rare specialty — made from rosé wine using the Orléans method, with its own fruity note somewhere between white and red wine vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: a light berry note, fresh and lively. Acidity: pronounced, clear. Character: fruity, elegant, distinctive.\u003c\/p\u003e\n\u003ch3\u003eWhat to Use This Rosé Wine Vinegar For\u003c\/h3\u003e\n\u003cp\u003eSummer salads with berries, peach and mozzarella carpaccio, grilled sea bass, light marinades for poultry, and vinaigrettes for summer tables.\u003c\/p\u003e\n\u003ch3\u003eFrom the House of Martin-Pouret\u003c\/h3\u003e\n\u003cp\u003eMartin-Pouret produces wine vinegars in Orléans using the traditional method with open oak barrels. The Rosé Wine Vinegar is a modern extension of this centuries-old tradition.\u003c\/p\u003e\n\u003cp\u003eYou can find more wine vinegars under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Martin-Pouret range under \u003ca href=\"\/en\/collections\/martin-pouret\"\u003eMartin-Pouret\u003c\/a\u003e.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":56364189581638,"sku":"047MMP0014","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56630126838086,"sku":"047MMP0014_3","price":16.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/martin-pouret-rose-weinessg_b5245882-853a-46fa-9e01-a604e63ce7fb.jpg?v=1776146378"},{"product_id":"martinpouret-bio-rotweinessig","title":"Organic Red Wine Vinegar","description":"\u003ch2\u003eMartin-Pouret — Organic Red Wine Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eorganic red wine vinegar\u003c\/strong\u003e from Martin-Pouret combines the traditional Orléans method with organic certification — the grapes come from certified organic farming, and the vinegar is produced in accordance with EU organic regulations.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: dark berries, slightly spicy. Acidity: pronounced, clear. Character: robust, full-bodied.\u003c\/p\u003e\n\u003ch3\u003eUses for This Red Wine Vinegar\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes for hearty salads, marinades for red meat and game, dark sauces (Bordelaise), and pepper reductions.\u003c\/p\u003e\n\u003ch3\u003eFrom Martin-Pouret\u003c\/h3\u003e\n\u003cp\u003eMartin-Pouret has been producing wine vinegar in Orléans using the traditional method with open oak barrels for over two centuries.\u003c\/p\u003e\n\u003cp\u003eDiscover more wine vinegars under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Martin-Pouret range under \u003ca href=\"\/en\/collections\/martin-pouret\"\u003eMartin-Pouret\u003c\/a\u003e.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":56364190138694,"sku":"047MMP0013","price":6.95,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56630126772550,"sku":"047MMP0013_3","price":19.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/martin-pouret-bio-rotweinessig_ec5818db-c6b6-4655-8a7c-ce6868196c3e.jpg?v=1776146379"},{"product_id":"martinpouret-weissweinessig-orleans-vr","title":"White wine vinegar – Orléans V.R.","description":"\u003ch2\u003eMartin-Pouret — Orléans White Wine Vinegar V.R.\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eOrléans White Wine Vinegar V.R.\u003c\/strong\u003e is the standard class from the house of Martin-Pouret — aged according to the traditional Orléans method in open oak barrels, one step below the V.S. premium class, but at the same high level as hardly any industrial wine vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: light and fresh, clear. Acidity: precise. Character: balanced.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this wine vinegar for\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes for everyday salads, beurre blanc, pickled vegetables, mayonnaise, pickles, sauces for light dishes.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of Martin-Pouret\u003c\/h3\u003e\n\u003cp\u003eMartin-Pouret has been producing wine vinegars in Orléans for over two centuries using the traditional Orléans method with open oak barrels.\u003c\/p\u003e\n\u003cp\u003eYou can find more wine vinegars under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Martin-Pouret range under \u003ca href=\"\/en\/collections\/martin-pouret\"\u003eMartin-Pouret\u003c\/a\u003e.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":56364191220038,"sku":"047MMP0012","price":8.95,"currency_code":"EUR","in_stock":false},{"title":"3 x 250 ml","offer_id":56630126707014,"sku":"047MMP0012_3","price":25.51,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/martin-pouret-weissweinessig-vinaigre-d-orleans-v-r_0d393286-572a-4d80-8d16-db295faca26e.jpg?v=1776146390"},{"product_id":"lang-weinessig-mango-fruchtbalsam-250ml","title":"Mango Fruit Balm","description":"\u003ch2\u003eLang Wine Vinegar — Mango Fruit Balsamic\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMango Fruit Balsamic\u003c\/strong\u003e from the Palatinate manufactory Lang Weinessig combines a wine vinegar base with real mango — a fruity-sweet reduction, denser and softer than a classic fruit vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: ripe mango, exotically warm. Acidity: soft. Sweetness: fruity, present. Consistency: dense.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this fruit balsamic for\u003c\/h3\u003e\n\u003cp\u003eSummer salads, poultry with mango, fruit carpaccio, panna cotta, ice cream desserts, creative cocktails.\u003c\/p\u003e\n\u003ch3\u003eFrom Lang Weinessig\u003c\/h3\u003e\n\u003cp\u003eLang Weinessig is a Palatinate manufactory in Edesheim, founded by trained chef Jens Michael Lang. The manufactory's fruit balsams are own creations with regional and exotic fruits.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Lang product range under \u003ca href=\"\/en\/collections\/lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":56364192825670,"sku":"046LAN008","price":8.8,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":56630133555526,"sku":"046LAN008_3","price":25.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lang-weinessig-mango-fruchtbalsam_bc97d669-dd8c-47cf-80c0-5d26890c5429.jpg?v=1776146392"},{"product_id":"martinpouret-weissweinessig-orleans-vs","title":"White Wine Vinegar – Orléans V.S.","description":"\u003ch2\u003eWhite Wine Vinegar, 9 Years Aged – Martin-Pouret\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMartin-Pouret White Wine Vinegar\u003c\/strong\u003e is a 9-year-aged French \u003cstrong\u003eVinaigre d'Orléans V.S.\u003c\/strong\u003e with subtle notes of candied fruit.\u003c\/p\u003e\n\u003cp\u003eThanks to its slow fermentation of 3 weeks in oak barrels and its nine-year aging in the cool vinegar cellars in Orléans, the Vinaigre V.S. (Vieillissement Stupéfiant), which means \"Stupendous Aging,\" made from a selection of the best French white wines, preserves the heritage of centuries-old expertise and offers a wonderful, unique taste with aromas of candied fruit, a hint of vanilla from the wood barrel aging, and 7% acidity.\u003c\/p\u003e\n\u003cp\u003eThis rare, aged white wine vinegar provides an intensely fruity and tart taste experience. It is ideal for fresh green salads, adds a fruity acidity to sauces for fish or meat, refines poultry, pasta, and potato salads, and tastes refreshing mixed with mineral water or sparkling wine.\u003c\/p\u003e\n\u003ch3\u003eMartin-Pouret – Vinaigre d'Orléans V.S.\u003c\/h3\u003e\n\u003cp\u003eOrléans was once the stronghold of vinegar production in France; even the king recognized the special quality of Orléans vinegar in a decree in 1590. However, of the 300 vinegar manufacturers, only one remains: Maison Martin Pouret. Since 1797, they have been producing high-quality vinegar in the traditional way, still allowed to age in wooden barrels. David Matheron and Paul-Olivier Claudepierre, who took over the vinegar house in 2019, proudly look back on a unique heritage, the tradition of the great vinegar masters, which they are now allowed to continue. In addition to vinegar, such as this aged white wine vinegar, the company also produces vinegar preserves, such as pickled gherkins, and French mustard.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":56364230934854,"sku":"047MMP0011","price":15.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/martin-pouret-weinessig-vinaigre-orleans-v-s_82ab50e4-bf4b-4b9f-980a-7138ad897381.jpg?v=1776146467"},{"product_id":"martinpouret-apfelessig-mit-honig","title":"Apple cider vinegar with honey","description":"\u003ch2\u003eApple Cider Vinegar with Honey – Maison Martin-Pouret\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eapple cider vinegar with honey\u003c\/strong\u003e from \u003cstrong\u003eMaison Martin-Pouret\u003c\/strong\u003e is a French cider vinegar with honey from the Gâtinais region.\u003c\/p\u003e\n\u003cp\u003eThe apple cider vinegar from Normandy apples with honey from the Gâtinais is an original French product. The Gâtinais is a plateau in Central France, where numerous wild flowers, heather, acacia, and chestnut trees grow. Since 1999, the approximately 76,000-hectare landscape has been a nature reserve. This is where the creamy honey with a mild texture for Martin-Pouret's cider vinegar comes from, enhancing both savory and sweet dishes with a harmonious balance between sweet fruit and acidity.\u003c\/p\u003e\n\u003cp\u003eThe cider vinegar provides an intensely fruity taste experience. Made from cider, this vinegar is ideal for fresh, summery salads, adds a fruity acidity to light sauces, refines poultry salads, and gives your apple pie a special kick. The apple cider vinegar, naturally scented with apple and honey, seasons vegetable soups, is well-suited for meat marinades, and tastes refreshing when mixed with mineral water or sparkling wine.\u003c\/p\u003e\n\u003ch3\u003eMartin-Pouret – Vinaigre Cidre et Miel du Gatinais\u003c\/h3\u003e\n\u003cp\u003eOnce, the city of Orléans was the stronghold of vinegar production in France; even the king recognized the special quality of Orléans vinegar in a decree in 1590. However, out of 300 vinegar manufacturers, only one remains: Maison Martin Pouret. Since 1797, they have been traditionally producing high-quality vinegar, which is still allowed to mature in wooden barrels. David Matheron and Paul-Olivier Claudepierre, who took over the vinegar house in 2019, proudly look back at a unique heritage, the tradition of the great vinegar masters, which they are now allowed to continue. In addition to vinegar, like this apple cider vinegar, the company also produces pickled preserves, such as gherkins, and French mustard.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":56364231360838,"sku":"047MMP0010","price":6.95,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56630126674246,"sku":"047MMP0010_3","price":19.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/martin-pouret-apfelessig-mit-honig_a359202c-cf05-408a-8043-6733d0739b17.jpg?v=1776146467"},{"product_id":"sherry-essig-gran-capirete-reserva","title":"Gran Capirete Reserva – Sherry Vinegar","description":"\u003ch2\u003eGran Capirete Sherry Vinegar – Vinagre de Jerez Reserva\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGran Capirete 50 Sherry Vinegar\u003c\/strong\u003e is a \u003cstrong\u003eVinagre de Jerez Reserva\u003c\/strong\u003e, produced in the Sherry Triangle of Spain using traditional methods and matured in wooden barrels in the so-called Criaderas \u0026 Solera aging system. This wine vinegar made from Sherry has matured for partly 50 years in American oak barrels, which gives it its rich mahogany-brown color and its texture. But it also owes its special aroma, its well-integrated acidity, and aromas reminiscent of long-aged wine to the long maturation in wood.\u003c\/p\u003e\n\u003cp\u003eWith 8% acidity, it should be used sparingly; even a small dash contributes a full-bodied, harmonious, and well-balanced seasoning, with a finish of notes of dried fruits, such as grapes and plums, as well as aromas reminiscent of nuts and spices. Its acidic nature harmonizes wonderfully with fresh salads and raw vegetables. But sauces or soups also benefit from a dash of this aromatic Gran Capierete Sherry Vinegar from Andalusia.\u003c\/p\u003e\n\u003ch3\u003eSherry Vinegar – Vinagre de Jerez DOP\u003c\/h3\u003e\n\u003cp\u003eSherry vinegar, Vinagre de Jerez Reserva, is an aged wine vinegar made from Sherry. It is produced in the Spanish province of Cádiz and in the so-called Sherry Triangle between Jerez de la Frontera and the towns of Sanlúcar de Barramera and El Puerto de Santa María. Production and quality are monitored by the Consejo Regulador. Thus, Vinagre de Jerez is a protected designation of origin product and carries a DOP, Denominación de Origen, which is protected by EU law.\u003c\/p\u003e\n\u003ch3\u003eGran Capirete 50 – José Páez Lobato's Top Seller\u003c\/h3\u003e\n\u003cp\u003eThe family business José Páez Lobato has specialized in the production of Sherry vinegar for over 60 years. Their Sherry vinegar is produced in the traditional 'Criaderas \u0026 Solera' method. In this aging system, the American oak barrels in which the Sherry vinegar matures are stored in layers one above the other.\u003c\/p\u003e\n\u003cp\u003eThe barrels of the different levels contain vinegar with similar characteristics but of different degrees of maturity. The barrels used for storage were previously used for maturing Sherry wines. The characteristic aromas and components absorbed by the oak wood of the barrels, which contribute to the taste, smell, and color of the wine, are now transferred to the Sherry vinegar during its maturation process.\u003c\/p\u003e\n\u003cp\u003eThe oldest Sherry vinegar, or the mother vinegar, is in the first bottom row, which is called the 'Solera'. From here, vinegar is regularly drawn off, bottled, and sold. The row above is called the 'Primera Criadera'. The barrels in this row contain slightly younger Sherry vinegar, from which smaller quantities are taken and then used to replenish the 'Solera' barrels when necessary due to natural evaporation through the wood. The barrels of the first 'Criadera' row are refilled with vinegar from the barrels of the row above, the 'Segunda Criadera', and so it continues up to the top row, which contains the barrels with the youngest Sherry vinegar. Thanks to this process, Gran Capirete Sherry vinegar has been classified as 'Premium Vinegar', because it is not just fermented wine, but a carefully matured vinegar of incomparable taste, aroma, and color.\u003c\/p\u003e\n\u003cp\u003eThe 'Criaderas \u0026 Solera' aging system complements the action of the acetic acid bacteria and gives the Sherry vinegar its very own personality. In this Reserva, approximately 25% of the contained vinegar is older than 50 years, 60% older than 20 years, and the remaining portion is between three and twelve years old. With its exceptionally high concentration, our vinegar almost seems like an elixir.\u003c\/p\u003e","brand":"Capirete","offers":[{"title":"250 ml","offer_id":56364295815494,"sku":"046DAN3267","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/sherry-essig-gran-capirete-reserva-50_7856de01-050e-472e-997a-e4a607ae9dfd.jpg?v=1776146691"},{"product_id":"a-lolivier-mangoessig-mit-fruchtmark-200ml","title":"Mango vinegar with fruit pulp","description":"\u003ch2\u003eA l'Olivier — Mango Vinegar with Fruit Pulp\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMango Vinegar with Fruit Pulp\u003c\/strong\u003e from A l'Olivier combines French vinegar tradition with real mango — the fruit pulp is directly incorporated, so that the aroma remains full and concentrated.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: ripe mango, a warm tropical sweetness. Acidity: soft, balanced. Consistency: lightly creamy.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this mango vinegar for\u003c\/h3\u003e\n\u003cp\u003eAsian dishes, poultry with mango, fruit salads, summer cocktails, peach-mango carpaccio, marinades for chicken.\u003c\/p\u003e\n\u003ch3\u003eFrom A l'Olivier\u003c\/h3\u003e\n\u003cp\u003eA l'Olivier was founded in Paris in 1822 and operates its own mill in Provence. The fruit vinegars are produced there following the same artisanal tradition as the olive oils.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire A l'Olivier range under \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier\u003c\/a\u003e.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":56364319473990,"sku":"046FRO8469","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/a-l-olivier-mangoessig_fcf728e9-f429-4095-8ebf-ed5aea65f7c4.jpg?v=1776146883"},{"product_id":"a-lolivier-feigenessig-mit-fruchtmark-200ml","title":"Fig Balsamic Vinegar with Fruit Pulp","description":"\u003ch2\u003eA l'Olivier — Fig Vinegar with Fruit Pulp\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFig Vinegar with Fruit Pulp\u003c\/strong\u003e from A l'Olivier combines French vinegar tradition with real fig — the warm, dense sweetness of the fig gives the vinegar its own Mediterranean elegance.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: dried fig, a warm sweetness. Acidity: smoothly integrated. Consistency: slightly creamy due to the fruit pulp.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this Fig Vinegar for\u003c\/h3\u003e\n\u003cp\u003eOn hard cheese with walnuts, grilled steak, foie gras, wild fowl, pepper sauces, Mediterranean salads.\u003c\/p\u003e\n\u003ch3\u003eFrom A l'Olivier\u003c\/h3\u003e\n\u003cp\u003eA l'Olivier was founded in Paris in 1822. The fruit vinegars are produced in their own mill in Provence.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire A l'Olivier range under \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier\u003c\/a\u003e.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":56364319670598,"sku":"046FRO8418","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/a-l-olivier-feigenessig_49547bcb-3c00-464a-809a-12c1ea53b9d0.jpg?v=1776146884"},{"product_id":"sherry-essig-vinagre-de-jerez","title":"Vinagre de Jerez – Sherry Vinegar","description":"\u003ch2\u003eVinagre de Jerez — Spanish Sherry Vinegar\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVinagre de Jerez\u003c\/strong\u003e is the Spanish equivalent to Italian Aceto Balsamico — vinegar made from sherry, traditionally aged in oak barrels in Andalusia. Nutty, powerful, with a distinctive character.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: nutty, with caramel and woody notes. Acidity: present, strong (7-8%). Character: warm, Mediterranean, Andalusian.\u003c\/p\u003e\n\u003ch3\u003eHow to Use Sherry Vinegar\u003c\/h3\u003e\n\u003cp\u003eLegume salads (lentils, chickpeas), chicken liver pâtés, sautéed spinach, dark gazpacho, Spanish tapas, vinaigrettes for robust salads.\u003c\/p\u003e\n\u003ch3\u003eFrom Our Range\u003c\/h3\u003e\n\u003cp\u003eSherry vinegar traditionally comes from the Sherry Triangle in Andalusia — Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. Long-aged in oak barrels.\u003c\/p\u003e\n\u003cp\u003eMore wine vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e.\u003c\/p\u003e","brand":"nur Gutes","offers":[{"title":"375 ml","offer_id":56364339036486,"sku":"046DAN3268","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/sherry-essig-vinagre-jerez_bab02c31-2053-4774-a65f-f0e238d690b0.jpg?v=1776146980"},{"product_id":"il-tinello-weissweinessig","title":"Il Tinello – White Wine Vinegar","description":"\u003ch2\u003eIl Borgo del Balsamico — Tinello White Wine Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTinello White Wine Vinegar\u003c\/strong\u003e from Acetaia Il Borgo del Balsamico is created through natural fermentation — not an Aceto Balsamico, but a classic white wine vinegar in the traditional craftsmanship of the Crotti family.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: vinous-fresh, a slight fruity note. Acidity: clear, precise. Character: subtle, balanced — not a dominant profile.\u003c\/p\u003e\n\u003ch3\u003eHow to use this white wine vinegar\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes for green salads, beurre blanc, pickled vegetables, light sauces, mayonnaise, pickles. The all-rounder of the light acidity world.\u003c\/p\u003e\n\u003ch3\u003eFrom Il Borgo\u003c\/h3\u003e\n\u003cp\u003eThe Acetaia of the Crotti family produces classic wine vinegars in addition to Aceto Balsamico.\u003c\/p\u003e\n\u003cp\u003eMore wine vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Il Borgo range under \u003ca href=\"\/en\/collections\/il-borgo-del-balsamico\"\u003eIl Borgo del Balsamico\u003c\/a\u003e.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":56364379963718,"sku":"046VIA2204","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/il-tinello-weissweinessig_79356a29-e15e-4669-89d5-f570544d538b.jpg?v=1776147122"},{"product_id":"il-tinello-rotweinessig","title":"Il Tinello – Red Wine Vinegar","description":"\u003ch2\u003eIl Borgo del Balsamico — Tinello Red Wine Vinegar\u003c\/h2\u003e\n\u003cp\u003eIn addition to their famous Aceto Balsamico, the Acetaia Il Borgo del Balsamico also produces \u003cstrong\u003ewine vinegars\u003c\/strong\u003e — from natural fermentation, in the same artisanal tradition as their Aceto. The Tinello Red Wine Vinegar is a powerfully aromatic red wine vinegar with a clear acidity.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: dark berries, a woody note. Acidity: present, clear. Character: spicy, powerful.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this red wine vinegar for\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes for robust salads, marinades for beef and game, dark sauces, a dash in a Bordelaise reduction.\u003c\/p\u003e\n\u003ch3\u003eFrom Il Borgo\u003c\/h3\u003e\n\u003cp\u003eThe Crotti family's Acetaia, in addition to Aceto Balsamico, also offers a small range of wine vinegars, all from natural fermentation.\u003c\/p\u003e\n\u003cp\u003eMore vinegars and wine vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Il Borgo range under \u003ca href=\"\/en\/collections\/il-borgo-del-balsamico\"\u003eIl Borgo del Balsamico\u003c\/a\u003e.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":56364380193094,"sku":"046VIA2203","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/il-borgo-del-balsamico-il-tinello-il-rosso_b6269984-58ea-49b1-b9c4-32c3413cdc5d.jpg?v=1776147123"},{"product_id":"belberry-japanese-yuzu-vinegar-essig","title":"Japanese Yuzu Vinegar – Vinegar","description":"\u003ch2\u003eBelberry — Japanese Yuzu Vinegar\u003c\/h2\u003e\n\u003cp\u003eYuzu — the Japanese citrus fruit between lime, tangerine, and grapefruit — is highly sought after in modern cuisine. In the \u003cstrong\u003eYuzu Vinegar\u003c\/strong\u003e from the Belgian manufacturer Belberry, the yuzu aroma comes to the fore, pure and concentrated.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Yuzu — finely citrusy, with its own, hard-to-describe freshness. Acidity: clear, precise. Character: elegant, exotic.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Yuzu Vinegar for\u003c\/h3\u003e\n\u003cp\u003eAsian dishes (sushi, sashimi, Japanese salads), grilled fish, poultry with citrus, summer vinaigrettes with an Asian accent, aperitif cocktails.\u003c\/p\u003e\n\u003ch3\u003eFrom Belberry\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators in Kortrijk, Belgium, has been known for fruity specialties since 1956 and has been a Belgian court purveyor since 1990. The manufacturer's fruit vinegar line is one of the most exciting in Europe.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Belberry range under \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003eBelberry\u003c\/a\u003e.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":56364381733190,"sku":"046VIA3029","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/belberry-japanese-yuzu-vinegar_95cd33a1-443c-4355-a50b-4b7ea9a6bf43.jpg?v=1776147134"},{"product_id":"greenomic-apfel-balsamico","title":"Apple Balsamic","description":"\u003ch2\u003eGreenomic — Apple Balsamic\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eApple Balsamic\u003c\/strong\u003e from Greenomic combines aceto with real apples — a fresh, fruity acidity with a clear apple note.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: fresh apples, a hint of reduced must. Acidity: clear, mild. Sweetness: fruity.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this Apple Balsamic for\u003c\/h3\u003e\n\u003cp\u003eColeslaw, roast pork sauces, wildfowl, salads with pear and walnut, marinades for poultry.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's fruit acetos are own creations with real fruits.\u003c\/p\u003e\n\u003cp\u003eYou can find more fruit acetos under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicacies\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364384715078,"sku":"060GRN1217","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56629107425606,"sku":"060GRN1217_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-apfel-balsamico-250ml_2f828444-a29d-4447-949d-e6069082877b.jpg?v=1776147149"},{"product_id":"belberry-sweet-raspberry-vinegar-himbeeressig","title":"Sweet Raspberry Vinegar – Raspberry Vinegar","description":"\u003ch2\u003eBelberry — Sweet Raspberry Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSweet Raspberry Vinegar\u003c\/strong\u003e from Belberry combines vinegar with real raspberry fruit pulp — an intense, sweet berry note in a light vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: fresh raspberries, intensely sweet. Acidity: balanced, mild. Character: fruity-sweet.\u003c\/p\u003e\n\u003ch3\u003eWhat to use raspberry vinegar for\u003c\/h3\u003e\n\u003cp\u003eWild game dishes (deer, venison), grilled duck breast, panna cotta, vanilla ice cream, berry salads, summer cocktails (shrubs).\u003c\/p\u003e\n\u003ch3\u003eFrom Belberry\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators in Kortrijk, Belgium, since 1956. Belgian purveyor to the court.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Belberry range under \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003eBelberry\u003c\/a\u003e.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":56364419350854,"sku":"046VIA2304","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/Belberry-Sweet-Raspberry-Vinegar_ab43763e-c412-4f35-9069-1644a9a10213.jpg?v=1776147308"},{"product_id":"belberry-cameroon-mango-vinegar-mangoessig","title":"Cameroon Mango Vinegar - Mango Vinegar","description":"\u003ch2\u003eBelberry — Cameroon Mango Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCameroon Mango Vinegar\u003c\/strong\u003e from the Belgian manufacturer Belberry combines aceto with real mango from Cameroon — a warm, tropical fruit note in a light vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: ripe mango, a warm sweetness. Acidity: balanced. Character: tropically elegant.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Mango Vinegar for\u003c\/h3\u003e\n\u003cp\u003ePoultry with mango, Asian dishes, fruit salads, chicken marinades, summer cocktails, peach-mango carpaccio.\u003c\/p\u003e\n\u003ch3\u003eFrom Belberry\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators in Kortrijk, Belgium, in the family of the Vandererfvens since 1956. Belgian purveyor to the royal court.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Belberry range under \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003eBelberry\u003c\/a\u003e.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":56364419580230,"sku":"046VIA2305","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/Belberry-Cameroon-Mango-Vinegar_4dc8d257-acd4-41a8-8bd6-786155e9b1f9.jpg?v=1776147309"},{"product_id":"belberry-kalamansi-citrus-vinegar-essig","title":"Calamansi Citrus Vinegar - Vinegar","description":"\u003ch2\u003eBelberry — Calamansi Citrus Vinegar\u003c\/h2\u003e\n\u003cp\u003eCalamansi is a Philippine citrus fruit, balancing between lime and mandarin. In the \u003cstrong\u003eCalamansi Citrus Vinegar\u003c\/strong\u003e from the Belgian manufacturer Belberry, this exotic fruit comes into its own in a clear vinegar.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Calamansi — fresh-citrusy, with a hint of tangerine. Acidity: clear, precise. Character: unique, exotic.\u003c\/p\u003e\n\u003ch3\u003eWhat to use Calamansi Vinegar for\u003c\/h3\u003e\u003c!--nl работодателем\u003cp\u003eAsian and Filipino dishes, poultry, salads with an Asian accent, summer vinaigrettes, aperitif cocktails.\u003c\/p\u003e\n\u003ch3\u003eFrom Belberry\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators in Kortrijk, Belgium, since 1956. Belgian Royal Warrant holder. The fruit vinegar line includes exotic flavors rarely found in Europe.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Belberry range under \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003eBelberry\u003c\/a\u003e.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":56364419776838,"sku":"046VIA2320","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/belberry-kalamansi-citrus-vinegar_011a42ce-6042-437b-ac09-a735dd9499bd.jpg?v=1776147310"},{"product_id":"greenomic-himbeer-balsamico","title":"Raspberry Balsamic","description":"\u003ch2\u003eGreenomic — Raspberry Balsamic\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eRaspberry Balsamic\u003c\/strong\u003e from Greenomic combines aceto with real raspberries — the fruit gives a clear berry note, and the acidity remains fresh and present.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: fresh raspberries, dark berries. Acidity: fresh, clear. Sweetness: fruity. Consistency: medium.\u003c\/p\u003e\n\u003ch3\u003eHow to use this Raspberry Balsamic\u003c\/h3\u003e\n\u003cp\u003eVinaigrettes with berry salads, grilled duck breast, game dishes, vanilla ice cream, panna cotta, summer cocktails (shrubs), peach carpaccio.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's fruit acetos are unique creations with real fruits — Themistoklis Vlachos combines traditional aceto craftsmanship with unusual fruit accents.\u003c\/p\u003e\n\u003cp\u003eFind more fruit acetos under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicatessen\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364433998150,"sku":"060GRN1225","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250ml","offer_id":56629107917126,"sku":"060GRN1225_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-himbeer-balsamico-250ml_5d9d38a3-b29c-465a-a400-1f05b989b796.jpg?v=1776147394"},{"product_id":"greenomic-balsamico-sizilianische-zitrone","title":"Balsamic – Sicilian Lemon","description":"\u003ch2\u003eGreenomic — Balsamico Sicilian Lemon\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ebalsamic with Sicilian lemon\u003c\/strong\u003e from Greenomic combines aceto with real lemon from Sicily — a fresh, citrusy note in a light aceto that adds a clear accent to Mediterranean dishes.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Sicilian lemon, fresh and distinct. Acidity: clear, present. Sweetness: subtle.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this citrus balsamic for\u003c\/h3\u003e\n\u003cp\u003eFish dishes (sea bass, sea bream), poultry with lemon, Mediterranean salads, pasta with seafood, grilled summer vegetables, summer vinaigrettes.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's aceti with fruit and citrus accents are their own creations — combined with the iconic Greenomic packaging.\u003c\/p\u003e\n\u003cp\u003eMore fruit aceti can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicatessen\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364434030918,"sku":"060GRN1222","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250 ml","offer_id":56629107982662,"sku":"060GRN1222_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-balsamico-sizilianische-zitrone-250ml_e161296e-539c-4ce2-b38e-ca8abb2742d5.jpg?v=1776147395"},{"product_id":"greenomic-granatapfel-balsamico","title":"Pomegranate Balsamic","description":"\u003ch2\u003eGreenomic — Pomegranate Balsamic\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePomegranate Balsamic\u003c\/strong\u003e from Greenomic combines aceto with real pomegranate — the tart, fresh fruit lends a unique elegance to the aceto, which is particularly highlighted in Mediterranean and Oriental dishes.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Pomegranate freshness, a hint of berries. Acidity: clear, fresh. Sweetness: subtly fruity. Consistency: medium.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this Pomegranate Balsamic for\u003c\/h3\u003e\n\u003cp\u003eOriental dishes (tabbouleh, couscous salads), wild poultry, lamb, grilled eggplant, mezze platters, pomegranate salads.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's fruit vinegars are original creations made with real fruits.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicacies\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364434325830,"sku":"060GRN1220","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56629108048198,"sku":"060GRN1220_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-granatapfel-balsamico-250ml_9322203d-c949-4066-9ced-6778cd437941.jpg?v=1776147396"},{"product_id":"greenomic-feigen-balsamico","title":"Fig Balsamic","description":"\u003ch2\u003eGreenomic — Fig Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFig Balsamic Vinegar\u003c\/strong\u003e from Greenomic combines Aceto with real figs — the warm, dense sweetness of the fig gives the Aceto its own Mediterranean elegance.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: dried fig, cooked plum, a warm sweetness. Acidity: smoothly integrated. Consistency: dense.\u003c\/p\u003e\n\u003ch3\u003eHow to use this Fig Balsamic Vinegar\u003c\/h3\u003e\n\u003cp\u003eOn hard cheese, grilled steak, foie gras, walnut salads, pepper sauces, vanilla ice cream. Also as a glaze for pork tenderloin or duck breast.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's fruit acetos are original creations — Themistoklis Vlachos combines traditional aceto craftsmanship with Mediterranean fruits.\u003c\/p\u003e\n\u003cp\u003eMore fruit acetos can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicacies\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364434850118,"sku":"060GRN1224","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56629108375878,"sku":"060GRN1224_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-feigen-balsamico-250ml_8c019b15-2e65-4f46-983d-9ab770734c2c.jpg?v=1776147397"},{"product_id":"greenomic-dattel-balsamico","title":"Date Balsamic","description":"\u003ch2\u003eGreenomic — Date Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003edate balsamic vinegar\u003c\/strong\u003e from Greenomic is a fruity-sweet aceto with real dates — a unique world of flavors where the natural sweetness of the fruit combines with the acidity of the aceto to create a special depth.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: Dates, dark caramel notes. Acidity: smoothly integrated. Sweetness: deep, fruity. Consistency: dense.\u003c\/p\u003e\n\u003ch3\u003eWhat to use this Date Balsamic Vinegar for\u003c\/h3\u003e\n\u003cp\u003eOn game dishes (venison, deer), foie gras, hard cheese with walnuts, roasted duck breast, reductions for game sauces, vanilla ice cream with berries.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic founder Themistoklis Vlachos seeks out special flavor combinations from family businesses. The fruit acetos from this company are unique creations and rarely found on the market.\u003c\/p\u003e\n\u003cp\u003eMore acetos can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicacies\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364434981190,"sku":"060GRN1227","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56629108605254,"sku":"060GRN1227_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-dattel-balsamico-250ml_17919439-9683-41f2-bb01-e58893a9bc3d.jpg?v=1776147398"},{"product_id":"greenomic-pfirsich-balsamico","title":"Peach Balsamic","description":"\u003ch2\u003eGreenomic — Peach Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003epeach balsamic vinegar\u003c\/strong\u003e from Greenomic combines aceto with real peaches — a summery, fruity sweetness that elegantly complements light dishes.\u003c\/p\u003e\n\u003ch3\u003eTaste and Character\u003c\/h3\u003e\n\u003cp\u003eAroma: ripe peaches, a warm sweetness. Acidity: mild. Sweetness: fruity, prominent. Consistency: medium.\u003c\/p\u003e\n\u003ch3\u003eHow to use this peach balsamic vinegar\u003c\/h3\u003e\n\u003cp\u003ePeach-mozzarella carpaccio, summer salads, grilled duck breast, poultry with peach, vanilla ice cream with berries, aperitif cocktails.\u003c\/p\u003e\n\u003ch3\u003eFrom Greenomic\u003c\/h3\u003e\n\u003cp\u003eGreenomic's fruit vinegars are own creations with real fruits.\u003c\/p\u003e\n\u003cp\u003eMore fruit vinegars can be found under \u003ca href=\"\/en\/collections\/essig\"\u003eVinegar\u003c\/a\u003e — and the entire Greenomic range under \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delicatessen\u003c\/a\u003e.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":56364435046726,"sku":"060GRN1219","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 250ml","offer_id":56629108638022,"sku":"060GRN1219_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/greenomic-pfirsich-balsamico-250ml_68d042fc-5ccc-4173-b0a9-fc4084eef077.jpg?v=1776147399"},{"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-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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/weinessig-und-fruchtessig.jpg?v=1789744886","url":"https:\/\/ginusslande.com\/en\/collections\/weinessig-und-fruchtessig.oembed?page=3","provider":"genussland","version":"1.0","type":"link"}