The plums were harvested at the peak of their ripeness on the Harmer Estate in Stipfing (ca. 25 km north-east of Vienna), selected, carefully pressed and delivered to our vinegar brewery.
After fermenting, and a maturing period, we injected the wine with a pure cultured vinegar bacteria. The fermentation takes place while supervising the process, whereby the temperature and the oxygen supply are constantly watched, to guarantee optimal living conditions for the bacteria. Thus, one of the conditions is given to accomplish high quality. After the fermentation has stopped, the young vinegar will be stored in carboys.
The plum vinegar distinguishes itself because of the interplay between the different fruity acids and the acetic acid, whereby the typical apricot flavour gets clearly defined.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - To marinate for several days raw fish, meat, fruits, vegetables - Excellent with fish and carpaccio - To drizzle over blanched vegetables - On fresh goat cheese - On plum pie - On pancakes filled with plum jam - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce it; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5% acetic acid
