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.

WE HONOR TRADITION & REGION WITH OUR PRODUCTS

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:

• For a crisp, simple vinaigrette, add to finely chopped shallot with mustard, salt, pepper, and KATZ organic olive oil
• Add to your homemade tomato sauce, especially for classic pasta dishes
• Add to dry red wine, onion, garlic, veggies, herbs, salt and pepper to marinade beef brisket
• Prepare cooked beets and add vinegar to the dressing with salt, pepper and olive oil
• Make a sauce for a classic chicken dish with shallots, tomato, garlic, herbs and honey

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.