There are no shortcuts to making great vinegar!

A few years ago with the help of some local grape grower friends, who share our passion for traditional and authentic foods, we ventured out to make vinegar in the centuries-old Orleans Method, first perfected in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients. In contrast, authentic vinegar is converted slowly over many months and gently from quality wines with the starter (called the “mother”) in oak barrels. This is the way we do it in our Suisun Valley Vinegar House, and the result is a startlingly rich elixir with fine balance and subtle complexity. Our vinegars are used everyday in some of the best restaurant kitchens in America.

This is how we make ours in a 1865 stone Carriage House that houses the barrels of aging wine vinegar and apple cider vinegar!

Select three bottles of Katz Vinegars in our custom gift box, including recipes. (Sparkling Wine, Late Harvest Zinfandel Agrodolce (new!), Late Harvest Sauvignon Blanc, Sonoma Trio Red Wine, and Gravenstein Apple Cider)