The sour cherries were harvested in the Marchfield, Lower Austria, at the peak of their ripeness, and brought to an alcoholic fermentation by using pure cultured yeast.
After a period of maturing, we injected the wine with pure cultured vinegar bacteria. The vinegar fermentation takes place while supervising the process. 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 a high quality. When the fermentation has ended, the young vinegar will be stored in carboys, several times it gets drained off its residues, and subsequently it matures in the carboys.
Sour cherries distinguish themselves because of their incomparable aroma, resulting from a combination of different fruity acids, especially apparent in this fruit. To produce drinkable fruit-juice the industry waters down the “mother juice”, otherwise it would be too sour. For us, the natural acidity is welcome. On principal, we gladly refrain from using water.
We only can moderately report from the past, about classically produced sour cherry vinegar.
1-2 tbsp. Vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - To marinate inerts for several days - To drizzle over blanched vegetables - On cheese - On delicate leavy salads - Over “Ppalatschinken” (pancakes) filled with sour cherry 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
