Lemon Balsamic Vinegar – 250 ml

Balsam Zitron by Gölles. Mild lemon seasoning with balsamic wine vinegar, bottled naturally cloudy.

Balsam Zitron 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.

Balsam Zitron 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.

Lemon with a soft edge instead of sharp acidity

Balsam 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.

On 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.

Lemon 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.

For scampi, fish fillets and ripe summer fruit

The 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.

A 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.

Drizzle 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.

Our tip: The 250 ml bottle is ideal for discovering the seasoning in your own kitchen. If you use it daily after that, reach for the lemon seasoning in the half-liter bottle.

A lemon in the Styrian vinegar manufactory

Gölles 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.

Lemons 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.

With 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.

A seasoning for the final touch

Balsam 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.

Gölles 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.

Unlike 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.

A teaspoon of Balsam Zitron, and the fish on the plate tastes of the Mediterranean without having to squeeze a single lemon.