Since 2006, the "Working Group of Pannonian Saffron" has been working on the re-cultivation of saffron in Austria. In the 19th century, Austria waas considered an important producer of this high-quality spice plant. Now the proponents of the consortium , led by Johannes Pinterits, are trying to set up a saffron production plant in Burgenland again.
The GEGENBAUER Saffron Vinegar is a fermentation vinegar and not a batch vinegar. If herbs and spices are added to a base vinegar in the preparation vinegar, a fermentation vinegar is developed directly from the respective fruit, which contributes to a much purer and more intense aroma.
In the case of GEGENBAUER saffron vinegar, saffron mash is first fermented into a saffron wine. After a ripening phase we inoculate this wine with a single varietal vinegar bacteria culture. Vinegar fermentation takes place under controlled fermentation, constantly monitoring the temperature and oxygen supply to ensure optimal living conditions for the bacteria. Thus, one of the prerequisites for achieving high quality is given. At the end of fermentation the young vinegar is stored in glass ballons , removed from the lees several times and then matured in glass balloons.
The special fine aroma of saffron vinegar develops only after several years of storage of the vinegar. In order to then acquire the softness that flatters the palate. The saffron vinegar is stored for at least three years in the GEGENBAUER vinegar cellar.
As far as we know, saffron vinegar has so far mainly been used as a starting vinegar but not as a fermentation vinegar.
- Excellent on raw fish and carpaccio
- For drizzling blanched vegetables
- On cakes and chocolate cakes
- On top of pancakes with various jams
- Over fresh figs with sea salt, coarse pepper and fine olive oil
- on ice cream
5% Acidity
Ingredients: Saffron Vinegar
