Katz Vinegar

Late Harvest Zinfandel Vinegar By Katz (Napa, California)

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Description

Harvested in October, when the brix (sugars) are over 30, these organically-grown Zinfandel grapes from Northern California yield a very concentrated, almost port-like juice. Once fermented into wine and placed in oak barrels along with some ‘mother’ (starter) culture, it will commence the slow journey to become red wine vinegar. With a low 5.8% acidity, the finished balanced Katz Vinegar has a port-like color which gives way to flavors of plum and fresh berry jam with a crisp finish. Katz Vinegar is named after Albert Katz and his family who produce this impeccable product.

Suggestions: This is one of our favorite vinegars for dressing a salad. Simply whisk with some Omnivore Salt and Ascolano EVOO for the perfect quick dressing.

 

From the Artisan:
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.

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.

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