KATZ LATE HARVEST ZINFANDEL AGRODOLCE RED WINE VINEGAR
375 ml. bottle

There are no shortcuts to making great vinegar!

A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the “art” of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter (the “mother”) in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.

We continue to be fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. After almost a year in the making, we proudly present our proprietary KATZ Late Harvest Zinfandel AgroDolce Vinegar.

AgroDolce in Italian means “sweet and sour.” To achieve this, we harvest organically grown 100% North Coast Zinfandel from the Suisun Valley in October when the brix (sugars) are over 30… very concentrated and almost port-like. We then ferment the organically grown sweet grapes into wine before adding it to our oak barrels with the addition of some “mother” (the starter) for its traditional, slow journey to becoming red wine vinegar.

The finished vinegar has a low 5.8% acidity with a base of residual sugar for a balanced Agrodolce. The garnet, port-like color gives way to a “jammy” texture with lots of plum and fresh berry overtones and a pleasant, crisp finish.

The versatility of this barrel aged elixir will expand the repertoire of every level of cook*. Here are a few suggestions:

• Works well with all things tomato…use in caponata or ratatouille
• Drizzle over grilled Portobello mushrooms with warm spinach and shaved Dry Jack cheese
• Reduce in a pan and spoon over fresh figs wrapped in Prosciutto and mint
• Make a marinade for lamb with rosemary and garlic
• Make a dressing for a salad with blue cheese, walnuts and fresh (or dried) nectarines or peaches
• Use to make a base for a poaching liquid for pears

BUY A HALF GALLON OF LATE HARVEST ZINFANDEL AGRODOLCE RED WINE VINEGAR
BUY A CASE OF LATE HARVEST ZINFANDEL AGRODOLCE RED WINE VINEGAR