The GEGENBAUER Oaked Vinegar sweet consists of
- special Beech Splint Vinegar, which is produced in a traditional and gentle way.
- a blend of famous GEGENBAUER fruit vinegars such the Blackberry Vinegar, Black Currant Vinegar, Sour Cherry Vinegar, Elderberry Vinegar and in addition Apricot Vinegar and Quince Vinegar. The Blend varies depending on the vinegar style sour, sweet or sweet ‘n’ sour.
- reduced grape juice made from grapes of different varieties such as Gruener Veltliner, Chardonnay, Riesling, Cabernet Sauvignon and Merlot grapes.
Beech Splint Vinegar is made from an alcoholic brew based on local Austrian spring wheat. For producing the vinegar the brew is in a permanent movement and flows over beech splints that are covered with vinegar bacterias. These bacterias ferment the alcohol into vinegar. The beech splints extend the surface where the bacterias convert the brew’s alcohol into vinegar acid. This method is known as Spanbildner Verfahren (shavings method) already since the 19th century. Due to the slow and long-term fermentation process the vinegars get a very aromatic, deep and mild character. The Spanbildner Verfahren is used rarely these days as a lot of time is needed and the output therefore is not very high. The vinegars have a higher quality than those made using the more popular submersed method. After the brew is fermented, the vinegar is stored in oak barrels like barrique wines. This refines the taste and adds woody aromas to the vinegar.
Following the philosophy of the Vienna based vinegar manufacturer also these new vinegars are completely unfiltered, unpasteurized and free of any additives. The vinegars neither contain added colours nor chemical additives.
GEGENBAUER attaches great importance to the products he uses and usually decides not only for local origin but for producers, Erwin Gegenbauers trusts in. This is where the products for the GEGENBAUER Oaked Vinegar Sour come from.
• GEGENBAUERs fruit vinegars are made from pure, high-quality fruits, that are gently pressed in order to get a pure aromatic juice. This juice passes two fermentation processes: first it is turned into fruit wine and then fermented into fruit vinegar without using chemical additives, preservatives or diluting the vinegar with water. For the different kinds of GEGENBAUER Oaked Vinegar, the fruit vinegars are blended. The blend is modified in three different ways to obtain the unique taste of the sour, sweet n sour and sweet Oaked Vinegar.
• The grape juices are made of different grape varieties such as Gruener Veltliner, Chardonnay, Riesling, Cabernet Sauvignon and Merlot grapes. They are harvested in the best and internationally well known wine regions of Austria like the Weinviertel, the Wachau, Thermenregion or Burgenland.
Each bottle of GEGENBAUER Oaked Vinegar sweet is filled and packed manually. Also labelling is done by hand.
As a refreshing non-alcoholic drink: Add 1-2 tablespoons of vinegar to half a cup of tab or mineral water.
As an aperitif: Mix a few drops with sparkling wine.
As a marinade: Marinate raw fish, meat, fruit and vegetable for several days to add acidity and flavour.
As a seasoning: Drizzle over fried fish or blanched vegetables to add a hint of aromas.
As a refinement: Try it on blue cheese – a nice sweet-sour contrast.
For your dinner: Add to goulash, bean and legume dishes to boost the taste.
For your dessert: Put it on pies, chocolate cakes or ice cream.
5% acetic acid
May contain traces of gluten
