{"title":"Vinegar","description":"","products":[{"product_id":"spargel-essig","title":"Asparagus Vinegar","description":"\u003cp\u003eAsparagus, pressed and fermented. No fruit vinegar, no wine vinegar. The asparagus gives what it has: its aroma and its mild spice. There's nothing more to it. And nothing more is needed. When you unscrew the bottle, you don't smell fruit or wine, but asparagus. So clear that you briefly check the label the first time. \u003cbr\u003e\u003cbr\u003eThen it goes into a stainless steel tank for a year. Wood would have no place here, the asparagus note is too delicate for it. The acidity is 5% and remains mild, so that it does not overpower the raw material. From nature to culture. And no, it doesn't wait for May. In November, this vinegar is just as usable as in season, it's just that fewer people reach for it then.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407066145146,"sku":"001960","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066177914,"sku":"001962","price":98.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_SpargelEssig_250ml.png?v=1791884981"},{"product_id":"quitten-essig","title":"Quince Vinegar","description":"\u003cp\u003eThe quince was once the lemon of the north. Then it left the kitchen and has barely returned. That is due to the fruit itself. Raw, it is hard, tart, and barely edible, and anyone who wants to process it needs patience. That is precisely where its value lies, because what it denies in raw enjoyment, it gives back during fermentation. The fruit is fermented, nothing else. One year in a stainless steel tank and a vinegar is created that carries citrus tones, a fine honey note, and a refreshing acidity all at once, without one of the three levels displacing the others. It replaces fresh lemon where it is missing, and it pairs well with fine, light dishes. From nature, culture.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407066243450,"sku":"001970","price":8.6,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066276218,"sku":"001972","price":57.9,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407066308986,"sku":"002912","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_QuittenEssig_250ml.png?v=1791884981"},{"product_id":"zwetschken-essig","title":"Plum Vinegar","description":"\u003cp\u003eHauszwetschke, not plum. The difference lies in the taste, not the name. The Hauszwetschke is smaller, firmer, and significantly tarter than what is usually sold as a plum in stores. It grows in local orchards, ripens late in the year, and provides exactly the tannins that give a fruit vinegar structure, rather than leaving it merely sweet. We wait until it is truly ripe, because that deep aroma only develops then, and an early-harvested plum remains bland in fruit vinegar, no matter how long it sits in the tank afterwards. After a year in a stainless-steel tank, we have a lively, delicate-tart acidity, accompanied by full plum flavor and a dark depth of fruit. Nothing is added, not even sugar. What tastes sweet comes from the fruit. Delicate yet expressive. Variety born of boredom.\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407066341754,"sku":"001980","price":8.6,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066374522,"sku":"001982","price":57.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_ZwetschkenEssig_125ml.png?v=1791884981"},{"product_id":"apfel-essig","title":"Apple Cider Vinegar","description":"\u003cp\u003eMaschansker, Rose Apple, Bean Apple. Old cider apple varieties, not dessert apples.\u003cbr\u003eThese varieties don't make a career in the fruit bowl. Too much acidity, too much tannin, too little sugar. For a vinegar, this is exactly the right starting point. The apples come from the Volcano Country, some of them from our own orchards around Riegersburg. They are pressed in the autumn. The juice first ferments into cider, then the vinegar bacteria take over, and only then does the vinegar go into the barrel. Nothing is added: no flavorings, no colorings, no sulfites.\u003cbr\u003eAt least two years in oak barrels. Two years of time make the vinegar rounder, not sharper. Mild instead of sharp is a question of maturation time here, not dilution. The acidity is at 5%, fruity and lively, with the taste of ripe apples behind it. Taste from time.\u003cbr\u003eAnd then the pumpkin seed oil. Styrian apple vinegar and Styrian pumpkin seed oil belong to the great combinations of this region. Down-to-earth. And surprisingly complex.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407066440058,"sku":"002010","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":57407066472826,"sku":"002020","price":8.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066505594,"sku":"002030","price":36.5,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407066538362,"sku":"002900","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Apfelessig-500ml.png?v=1791884981"},{"product_id":"rotwein-essig","title":"Red Wine Vinegar","description":"\u003cp\u003eRed wine grapes become character.\u003cbr\u003eAt least two years in oak barrels. Robust, full-bodied, with a deep color and an acidity that brings dishes together. For dishes that want substance and get it.\u003cbr\u003eFrom the grapes, and nothing else. No flavorings, no colorings, no sulfites. Bold aromas are its world. It is at home in both local and Mediterranean cuisine, effortlessly bridging the two. Six percent acidity that doesn't need to be overused to be noticed.\u003cbr\u003eTwo years in oak barrels is not a given for a wine vinegar. You notice it in the richness, not in the sharpness. Taste born of time.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57407066571130,"sku":"002070","price":8.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066603898,"sku":"002080","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Rotwein_Essig_500ml.png?v=1791884982"},{"product_id":"weisswein-essig","title":"White wine vinegar","description":"\u003cp\u003eA vinegar by the book.\u003cbr\u003eMade from white wine grapes, aged for at least two years in oak barrels. Crisp acidity, clear structure, a refined aroma. It has been a staple in Austrian cuisine for decades, and that isn't going to change. White grapes instead of fruit—that is the difference compared to our fruit vinegars. Light, clear, without fruit sweetness. No concentrate, no flavorings, no sulfites.\u003cbr\u003eTwo years in a barrel is a long time for a wine vinegar. It is the reason why, at 6% acidity, it doesn't bite, but carries. From nature to culture.\u003cbr\u003eUnfussy. And irreplaceable.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57407066669434,"sku":"002120","price":8.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407066702202,"sku":"002130","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Weisswein_Essig_500ml.png?v=1791884980"},{"product_id":"rosewein-essig","title":"Rosé Wine Vinegar","description":"\u003cp\u003eThe first juice of red grapes, drawn off before they go into the press.\u003cbr\u003eThat is how rosé is made in Provence. What emerges is neither white nor red, but light pink and significantly lighter. It is precisely this juice that we turn into vinegar. No concentrate, no flavorings, no colorings, no sulfites. The color comes from the grape.\u003cbr\u003eOne year in a stainless steel tank, no wood. An oak barrel would mask the floral note, and that is the whole idea here. Six percent acidity, crisp instead of sharp. Nature into culture.\u003cbr\u003eServe with pumpkin seed oil. That is how sour beef is served.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407067128186,"sku":"002160","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":57407067160954,"sku":"002170","price":8.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407067193722,"sku":"002180","price":36.5,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407067226490,"sku":"002920","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Rosewein_Essig_500ml.png?v=1791884979"},{"product_id":"himbeer-essig","title":"Raspberry Vinegar","description":"\u003cp\u003eSummer has a taste. Whole raspberries, freshly pressed, nothing else is added. The raspberry is considered the queen of berries, and it behaves accordingly. Few fruits release their aroma so readily, and few lose it so quickly. That's why the whole fruit goes into the press instead of just the juice, and that's why this vinegar is produced within a narrow window in summer. It then remains in a stainless steel tank for a year. Steel adds nothing, nor does it take anything away, and that is precisely the point here: The color remains vibrant red, the aroma close to the fruit, the acidity lively, the finish long. From nature to culture.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407067259258,"sku":"002260","price":12.8,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407067292026,"sku":"002280","price":98.0,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407067324794,"sku":"002910","price":11.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Himbeer_Essig_250ml.png?v=1791884979"},{"product_id":"kirschen-essig","title":"Cherry Vinegar","description":"\u003cp\u003eOnly ripe, dark red heart cherries go into the press.\u003cbr\u003eHarvested fully ripe, otherwise the effort isn't worth it. And pitted beforehand, each and every one. That's work you don't see in the bottle, but you taste it. The fruit goes into the vinegar, not the stone, dark cherry with a rounded fullness, plus an acidity that remains vibrant.\u003cbr\u003eThe juice ferments and then rests for a year in a stainless steel tank. Only then does the fruit reveal its full character, fruity and complex, with 5% acidity. A vinegar for dishes that can handle both depth and elegance. Taste from time.\u003cbr\u003eAnyone who thinks of sweetness when they hear cherry will be surprised. Here, only the fruit is sweet, and its sweetness is the only one present. Nothing is added.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407067423098,"sku":"002310","price":8.6,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407067455866,"sku":"002330","price":57.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Kirschen_Essig_250ml.png?v=1791884981"},{"product_id":"marillen-essig","title":"Apricot Vinegar","description":"\u003cp\u003eYou can tell a fully ripe apricot by its scent long before you see it. It is precisely this scent that makes the fruit so difficult to catch. Picked too early, it remains hard and muted; a day too late, and it is spoiled. Only in the narrow window in between does it possess what is needed here: juice, sweetness, and that lovely, fragrant note that is instantly recognizable and found in no other stone fruit. As a vinegar, aged for a year in stainless steel tanks, this personality is fully preserved. No flavorings, no colorings, no sulfites—the apricot is enough. Sweet and sour, intensely aromatic, with a long, fruity finish. From nature, for culture.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407067586938,"sku":"002360","price":8.6,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407067619706,"sku":"002380","price":57.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Marillen_Essig_250ml.png?v=1791884979"},{"product_id":"bier-essig","title":"Beer vinegar","description":"\u003cp\u003eBeer turns into vinegar. Fermented twice, aged once. The first fermentation happens in the brewery. Heavily malted and hopped grain becomes beer, providing the alcohol we need. Then, the vinegar bacteria (formerly called mother of vinegar) take over. They need warmth and plenty of oxygen. They do not get along with sulfur. What results tastes of grain, not fruit: malty, slightly tart, pleasantly balanced. The vinegar stays in a stainless steel tank for one year. No wood, and that is intentional. The tank keeps the hop and malt notes clear; an oak barrel would add its own tones. No flavorings and no colorings. Nothing that a vinegar doesn't need. Variety from boredom.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407067652474,"sku":"002460","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407067685242,"sku":"002480","price":43.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Bier_Essig_250ml.png?v=1791884979"},{"product_id":"birnen-essig","title":"Pear Vinegar","description":"\u003cp\u003eThe Hirschbirne, an old Styrian variety. It has become rare, and only reaches the peak of its aroma when overripe.\u003cbr\u003eHarvesting takes place in September, when the \"Hirscht\" (autumn) arrives. Late, very ripe, with plenty of tannin. Hardly anyone likes to eat this pear raw; it has always been a pear for cider and processing. Finding the soft core beneath the rough skin is the real work with this variety. Pressed and fermented, it becomes a vinegar to which the tannins provide stability.\u003cbr\u003eOne year in a stainless steel tank, no wood. The fruit provides its own structure. No concentrate, no additives, no sulfites. What remains is full-bodied and tart, with 5% acidity and a pear note that has nothing sweet about it. From nature, culture.\u003cbr\u003eStubborn. Just like the pear itself.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407068111226,"sku":"002510","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407068143994,"sku":"002530","price":43.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Birnen_Essig_250ml.png?v=1791884980"},{"product_id":"apfel-balsamessig","title":"Apple Balsamic Vinegar","description":"\u003cp\u003eTen years of aging. At least.\u003c\/p\u003e\n\u003cp\u003eCider made from old cider apple varieties—Maschansker, Rosenapfel, Bohnapfel—is boiled down and fermented before being placed in the oak barrels where it spends the next ten years. In 1984, Alois Gölles invented this vinegar, the first of its kind worldwide.\u003c\/p\u003e\n\u003cp\u003eTime works within the barrel. Through the open pores of the wood, the vinegar breathes, oxidizes, and evaporates. Because the acid structure and aroma harmonize more finely over the years, the result is a vinegar that is dark, dense and melting on the palate, and balanced in its sweetness.\u003c\/p\u003e\n\u003cp\u003eNo concentrate. No coloring. The sweetness comes from the fruit.\u003c\/p\u003e\n\u003cp\u003eFrom time, taste.\u003c\/p\u003e\n\u003cp\u003eIngredients: Apples.\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407068209530,"sku":"002560","price":18.7,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407068242298,"sku":"002580","price":239.5,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407068275066,"sku":"002930","price":12.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/goelles_essig_apfelbalsam_250_original.png?v=1791884987"},{"product_id":"xa-apfel-balsamessig","title":"XA Apple Balsamic Vinegar","description":"\u003cp\u003eTwenty years for one hundred milliliters.\u003cbr\u003eIt begins with the same must as our apple balsamic vinegar. Styrian cider apple varieties, reduced and fermented. Then, a different journey begins. The vinegar passes through the batteria, seven wooden barrels, each smaller than the last, made of oak, chestnut, acacia, and cherry. Each wood contributes something, and every year a portion of the water evaporates. Fruit becomes balsamic.\u003cbr\u003eWhat remains at the end is a small cask. Dense, sweet, complex, with 5% acidity that is no longer perceived as acid, but as structure. Two decades cannot be shortened, and you can taste that no one has tried. Time becomes taste.\u003cbr\u003eIt is used drop by drop, or enjoyed straight from the spoon. Both are correct. Each bottle is hand-numbered.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"100 ml","offer_id":57407068340602,"sku":"002562","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_XA_Apfel_Balsamessig.png?v=1791884980"},{"product_id":"wein-balsamessig","title":"Wine Balsamic Vinegar","description":"\u003cp\u003eEight years in oak. Before that, the sun had already concentrated the sweetest grapes on the vine. We gently cook down their juice until fruit sugars and aromas are dense, and only then does it become vinegar. It stays at least eight years in one of our roughly 1,400 oak barrels, and while the wood adds structure and time rounds off the edges, a complex vinegar emerges with an acidity that resolves all contrasts. Nature becomes culture.\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407068373370,"sku":"002610","price":19.4,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407068406138,"sku":"002630","price":279.0,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407068438906,"sku":"002880","price":12.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/goelles_essig_weinbalsam_250_8jahre.png?v=1791884989"},{"product_id":"weisser-balsamessig","title":"White Balsamic Vinegar","description":"\u003cp\u003eLight in color, sweet and sour in taste. The vinegar that runs out fastest in our house. We ferment white wine into vinegar and refine it with concentrated grape juice, then it ages for a year in stainless steel tanks. No wood, because oak would give it color and tannin, and thus take away exactly what it stands for in the kitchen: brightness and clear fruit. So versatile that the question of what it pairs with becomes almost superfluous. Variety out of boredom.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"500 ml","offer_id":57407069225338,"sku":"002660","price":14.2,"currency_code":"EUR","in_stock":true},{"title":"250 ml","offer_id":57407069258106,"sku":"002661","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407069290874,"sku":"002670","price":105.0,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407069323642,"sku":"002881","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/goelles_essig_weisserbalsam_500_liebling.png?v=1791884987"},{"product_id":"birnen-balsamessig","title":"Pear Balsamic Vinegar","description":"\u003cp\u003ePear can be balsamic. Opulent, harmoniously fruity, with a sweetness that never feels excessive. Old perry pear varieties are not table fruits. They bring tannins and tend to show their rough edges when raw, and that is precisely why they work here: pressed and fermented, they go into oak barrels, where this turns around over the years.\u003cbr\u003e\u003cbr\u003eIt matures in oak barrels for at least four years. Around 1,400 of these are located in Riegersburg, in Austria's largest vinegar barrel cellar. During this time, the wood breathes, and the fruit settles. What remains is rounded pear fruit with a soft core. Mild, without becoming flat. From fruit to balsam.\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407069782394,"sku":"002680","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407069815162,"sku":"002682","price":225.0,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407069847930,"sku":"002914","price":11.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/goelles_essig_birnenbalsam_250_4jahre.png?v=1791884987"},{"product_id":"tomaten-essig","title":"Tomato Vinegar","description":"\u003cp\u003eSun-ripened tomatoes contain the very essence of summer. Nothing is lost during the pressing process. What goes into the tank is pure tomato. No flavorings, no colorings, no sulfites. Tomato vinegar is not an obvious idea. Tomatoes contain little sugar but plenty of aroma, and that is precisely what makes them interesting to us, because the end result tastes like vegetables instead of fruit. The result is a vinegar that fills a gap no one had previously noticed. It matures in a stainless steel tank for one year, and what ends up in the bottle is an intensely fruity condiment with well-balanced acidity, a mild opening, and a finish that lingers significantly longer than expected. Combined with olive oil, it is the shortest path to the Mediterranean. Turning boredom into variety.\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407070208378,"sku":"002760","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":57407070241146,"sku":"002761","price":14.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407070273914,"sku":"002762","price":98.0,"currency_code":"EUR","in_stock":true},{"title":"125 ml Zerstäuber","offer_id":57407070306682,"sku":"002911","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_Tomaten_Essig_250ml.png?v=1791884978"},{"product_id":"balsam-zitron","title":"Lemon Balm","description":"\u003cp\u003eLemon with a twist. The citrus scent comes first, then the vinegar takes over.\u003cbr\u003eThe juice comes from the orchards of Murcia in southeastern Spain, where the lemons ripen on the tree. It reaches us in its natural state and meets our own mild balsamic wine vinegar. Two ingredients, nothing else. The result is refreshing and intensely fruity, without the acidity ever being sharp, because the balsamic wine vinegar catches it from below before it can become biting. In the kitchen, Balsam Zitron replaces fresh lemon wherever it would disappear too quickly. With ice and soda in a glass and a dash of Balsam Zitron on top, it becomes a drink. The lemon didn't see that coming.\u003cbr\u003eBalsamic made from fruit.\u003c\/p\u003e","brand":"Gölles","offers":[{"title":"250 ml","offer_id":57407070732666,"sku":"002790","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":57407070765434,"sku":"002791","price":14.2,"currency_code":"EUR","in_stock":true},{"title":"5 l Bag in Box","offer_id":57407070798202,"sku":"002792","price":98.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/6103\/2826\/files\/Goelles_BalsamZitron_KreativEssig_250ml.png?v=1791884978"}],"url":"https:\/\/goelles.at\/en-at\/collections\/essig.oembed","provider":"Gölles","version":"1.0","type":"link"}