There are no shortcuts to making handcrafted vinegar.
About The Taste: br>
Agrodolce in Italian means 'sweet and sour.' Here, we marry our own KATZ Varietal Honey, with Late Harvest Viognier wine crafted from grapes left on the vine to enhance their sweetness and deep floral qualities. Then these are blended together in oak barrels and slowly fermented into finished Agrodolce vinegar. The Viognier grape, originally from France, is known for its fruity and floral characteristics; it has 'transplanted' well in the clay soils of California's North Coast growing region.
The taste profile of "peach" and "apricot" describes the deep, rich floral qualities of our 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."
Making Food: The sweet-sour life of a Napa vinegar maker
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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...
Use the balanced sweet and sour component to complement many of your culinary creations. Be inspired!
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.
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