The Wine with the predicate "Spätlese" (late harvest) comes from the wine estate Johann Reinisch, Tattendorf in the Thermenregion, Lower Austria.
After the wine's maturation phase we injected it with pure cultured vinegar bacteria. The fermentation takes place while constantly controlling the temperature and the oxygen supply, guaranteeing optimal living conditions for the bacteria. Therefore one of the conditions is given to accomplish a high quality. After the fermentation has stopped, the young vinegar gets stored in oak barrels, its sediment several times removed, and afterwards aged in carboys.
To achieve a first-class quality vinegar, a first-class wine is mandatory. The later the grapes get harvested, the more full-bodied the vinegar will be. We also take care that no sulphor gets added to the wine, which would harm the sensitive vinegar bacteria or even destroy them, and therefore interrupting the fermenting process.
Wine vinegar exists, since there is wine. In ancient days it was unknown of how to preserve wine. The intoxicating effect of drinking wine only could be enjoyed during autumn and winter. Gradually the wine fermented into vinegar - one drank "sour wine", and when it had turned totally into vinegar, it was diluted with water and served as a thirst quencher. Only when Louis Pasteur had discovered the vinegar bacteria, he could explain why wine turned into vinegar.
-to marinate for several days raw fish, meat, fruit and vegetable - to add to fried fish and meat to get a sauce started - salad dressing - sauce Hollandaise - mayonnaise - to pickle fruit and vegetables - add to the cooking water of the fish to maintain its consistency. - for leafy salads and vegetables like fennel, radish, tomatoes, etc. in combination with extra virgin olive oil - TIP: season the salad with salt and pepper and let sit for 10 min., only then drizzle or spray the wine vinegar over it and at last adding some oil. Do not toss.
6 % acetic acid
