4 products
4 products
Apple Cider Vinegar
Regular price
From €7,40
From €7,40
Sale price
Regular price
The Gölles Method
The raw material itself is fermented. Old cider apple varieties from the volcanic region; for the white and red wine vinegars, grapes; plus no concentrates, no flavorings, no colorings, no sulfites. The yeasts turn the sugar into alcohol, and the acetic acid bacteria turn that into acid. No sulfur is added, as they don't get along with it at all. They need warmth. Oxygen. And someone who knows them well.
Two years in oak barrels. At least.
Two years is a long time for a vinegar that you use every day. Yet that is precisely what makes the difference: the wood takes the edge off the acidity, making it rounder, not weaker. That is why six percent does not sting here. The rosé wine vinegar is the exception; it remains in stainless steel so that its floral note is not masked.
Heirloom cider apple varieties
Maschansker, rose apple, bean apple. These varieties don't make it into the fruit bowl; too much acidity, too much tannin, too little sugar. For a vinegar, this is the perfect starting point. The apples come from the Vulkanland region, some of them from our own orchards around Riegersburg. They are pressed in the autumn.
The Gölles Method
The raw material itself is fermented. Old cider apple varieties from the volcanic region; for the white and red wine vinegars, grapes; plus no concentrates, no flavorings, no colorings, no sulfites. The yeasts turn the sugar into alcohol, and the acetic acid bacteria turn that into acid. No sulfur is added, as they don't get along with it at all. They need warmth. Oxygen. And someone who knows them well.
Two years in oak barrels. At least.
Two years is a long time for a vinegar that you use every day. Yet that is precisely what makes the difference: the wood takes the edge off the acidity, making it rounder, not weaker. That is why six percent does not sting here. The rosé wine vinegar is the exception; it remains in stainless steel so that its floral note is not masked.
Heirloom cider apple varieties
Maschansker, rose apple, bean apple. These varieties don't make it into the fruit bowl; too much acidity, too much tannin, too little sugar. For a vinegar, this is the perfect starting point. The apples come from the Vulkanland region, some of them from our own orchards around Riegersburg. They are pressed in the autumn.
|
|
Maturation |
Acid |
Character |
Perfect for | |
|---|---|---|---|---|---|
| Apple Cider Vinegar | 
| min. 2 years in oak barrels | 5% | fruity, lively, ripe apple, mild due to maturity | Pumpkin seed oil, leaf salads, coleslaw |
| White wine vinegar | 
| min. 2 years in oak barrels | 6% | bright, clear, fresh acidity, with no residual sugar | Dressings, marinades, pickling |
| Red Wine Vinegar | 
| min. 2 years in oak barrels | 6% | powerful, full-bodied, deep color | Braising dishes, sauces, Mediterranean cuisine |
| Rosé Wine Vinegar | 
| 1 year stainless steel tank | 6% | pale pink, floral, crisp acidity | Fried chicken salad, scarlet runner bean salad, marinated beef |
White wine vinegar is the standard, light and clear, it goes well with any green salad. Apple vinegar, if you prefer something fruitier.
Apple vinegar and pumpkin seed oil are among the great combinations of this region. For the runner bean salad, we use rosé wine vinegar.
The rosé wine vinegar, light pink and floral, with crisp acidity. Served with pumpkin seed oil, that is how it is presented.
Red wine vinegar for anything with substance. Braised dishes, sauces, robust flavors. It stands up to them without dominating.
White wine vinegar with its six percent. Clear acidity without fruit sweetness, which is exactly right for pickling.
Rosé wine vinegar, with pumpkin seed oil or grape seed oil. Also for carrot salad and leaf salads.
