The Wine with the predicate "Spätlese" (late harvest) comes from the wine estate Johanneshof Reinisch, Tattendorf in the Thermenregion, Lower Austria
After the wine's maturation phase we inject 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 wine gets stored in oak barrels, with it's sediment several times removed, and afterwards aged in carboys.
To achieve a first-class quality vinegar, a first-class wine is mandatory.
Wine vinegar have existed, as long as wine has. 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 dark meat to get a sauce started - to pickle fruit and vegetables - to refine goulash, bean and legume dishes - 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 lastly adding some oil. Do not toss.
6 % acetic acid
