Marrying the sweetness and complexity of late-harvest wine grapes with bright, crisp acidity, Sauvignon Blanc Vinegar has an enjoyable ‘Agrodolce’ (sour-sweet) flavor, similar to a while balsamic. In the centuries-old tradition of the great Sauternes of France, Sauvignon Blanc grapes, organically-grown in the Suisun Valley bordering Napa, are intentionally left on the vine four to six weeks longer to become “raisiny” and boosting their concentration of fruit. Slowly aged in oak barrels, the result is a vinegar with hints of vanilla, sweet apricot, fig, and pear. All of Katz Vinegars are aged for nearly a year in casks stored in an old stone horse barn. This barn is one of the oldest structures in Napa and maintains a cool temperature year-round. Katz never expand their production capacity because they feel these vinegars are unique to this stone barn and would not be the same if produced in a larger modern facility.
From the Artisan:
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.