{"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","url":"https:\/\/ginusslande.com\/en\/products\/goelles-rotwein-essig","provider":"genussland","version":"1.0","type":"link"}