KATZ HONEY VINEGAR 375 ml. $15
NOW IN OUR LARGER SIZE VINEGAR BOTTLE!
There are no shortcuts to making handcrafted vinegar.
Here, we marry our own KATZ varietal honey with varietal wines in oaks barrels, slowly fermenting it into a finished Agrodolce...“sweet and sour” in Italian. The production of this vinegar for us is always a challenge as we can only produce about 50 gallons every two months! It takes nearly 100 pounds of our KATZ Black Button Sage Honey, which we have found produces the clearest and cleanest honey vinegar flavor, to make a single batch. In truth, it is the ultimate 'Slow Food' and we take the challenge in stride as we love the balanced acid and sweet flavors full of nuanced tones from the combination of wine and honey…plus it enhances so many foods we love!
We have added some Napa Valley Riesling to the Viognier wine that we use to make this vinegar, and we like the “spice” and aromas it brings to the proverbial dance, or vinegar in this case!
About The Taste:
The taste profile of "peach" and "apricot" describes the deep, rich floral qualities of our KATZ Honey Vinegar with hints of honeysuckle and vanilla to balance the pleasant acidity. The flavors can best be expressed as the "honey is dancing on top of the vinegar."
Please check the recipe section as we have many ways to use this unique and tasty elixir with seasonal dishes!
WINNER Good Food Awards!
Their Mission Statement...The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients."
Click Here To Read More About KATZ Vinegars
About KATZ Traditional Orleans Method Vinegars: A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.
You'll find dozens of recipes for our traditional Orleans Method Vinegars on our From The Vinegar House page...
USES IN THE KITCHEN
The versatility of this barrel aged vinegar will expand the repertoire of every level of cook. Some suggestions:
- Make a flavorful marinade for poultry - with mustard, fresh herbs and olive oil
- Enhance anything pork...make a vinaigrette for seared pork tenderloin with fennel and rosemary
- Balance out the earthiness of legumes such as lentils and chickpeas
- Use in place of traditional malt vinegar for fish and chips
- Make a "splash" in the pan with seared scallops and tuna
- Toss root vegetables in the vinegar and roast in the oven
- Brush on fresh salmon and grill with a bit of dill
Please Note: Any sediment that may settle on the bottom of your bottle is a sign of the natural, handcrafted process in which the vinegar was made and can be simply filtered through a strainer, if you like, and poured back into the bottle.