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