Artisan Vinegars - ZINFANDEL VINEGAR
 
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KATZ LATE HARVEST ZINFANDEL AGRODOLCE WINE VINEGAR 375 ml.     $12

There are no shortcuts to making handcrafted vinegar.

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About The Taste: We marry the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar - in Italy this type of vinegar is referred to as Agrodolce, 'sweet and sour.'

To achieve this, we harvest 100% North Coast Zinfandel from the Suisun Valley when the brix (sugars) are over 30 - very concentrated and almost port-like. We then ferment the sweet grapes into wine before adding it to oak barrels with the addition of some 'mother' (the starter) for its traditional, slow journey to becoming red wine vinegar. The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish.

Click Here To Read More About KATZ Vinegars

About KATZ Traditional Orleans Method Vinegars: We have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. 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...

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USES IN THE KITCHEN

The versatility of this barrel aged vinegar will expand the repertoire of every level of cook. Some suggestions:
  • Works well with all things tomato…use in caponata or ratatouille
  • Drizzle over grilled Portobello mushrooms with warm spinach and shaved Dry Jack cheese
  • Reduce in a pan and spoon over fresh figs wrapped in Prosciutto and mint
  • Make a marinade for lamb with rosemary and garlic
  • Make a dressing for a salad with blue cheese, walnuts and fresh (or dried) nectarines or peaches
  • Use to make a base for a poaching liquid for pears

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.

KATZ LATE HARVEST ZINFANDEL VINEGAR[KZVB] $12.00 Reviews
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