The Gravenstein apple has played an important role in the history and culture of California's western Sonoma Valley since the nineteenth century. Slow Food has declared the Gravenstein apple to be a 'Heritage' food that should be protected from further encroachment. The fruit has long been sought after by chefs for its culinary uses and its elegant balance of sweet and tart flavors. Their dense texture makes them perfect for sauces and pastries, and the best apple crisp imaginable. It also makes the best cider around.
We take this hard cider made from late ripening Gravenstein apples when the sugars are high, and then the cider is carefully and slowly converted to vinegar in 55 gallon oak barrels. The result is a pleasant elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.
KATZ Gravenstein Apple Cider Vinegar has many uses in the kitchen:
Braised pork chops with leeks and cider vinegar, or anything pork for that matter.
Coleslaw or braised cabbage.
Salad Dressings - simply great with mustard, shallot and KATZ organic extra virgin olive oil.
Walnut, Smoked Turkey, and Goat Cheese Salad.
Pan roasted chicken breast with cider vinegar, apples and a bit of chicken stock.
KATZ traditional Orleans Method vinegars are proudly recognized on the Slow Food ARK OF TASTE - "Helping to save cherished Slow Foods one product at a time!"