KATZ Late Harvest Zinfandel Agrodolce Vinegar
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The garnet, port-like color of this red wine vinegar gives way to a "jammy" texture with lots of plum and fresh berry overtones.
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To create this "sweet and sour" Late Harvest Zinfandel Red Wine Vinegar, we harvested 100% North Coast Zinfandel from the Suisun Valley in October, when the sugar content is high, and they are very concentrated, almost port-like. We then ferment the sweet grapes into wine before adding it to our oak barrels with the addition of some starter (the mother) for its slow journey to becoming red wine vinegar in our 1865 Suisun Valley Vinegar House. 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 plum and fresh berry overtones and a pleasant, crisp finish.
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 authentic Orleans Method wine vinegar . The versatile elixir works well with all things tomato - we especially like it in Caponata and Ratatouille; drizzle it over grilled Portobello mushrooms with warm spinach and shaved Jack cheese; reduce it in a pan and spoon over fresh figs wrapped in Prosciutto and mint; make a marinade for lamb with rosemary and garlic; use it in a dressing for a salad with blue cheese, walnuts and fresh (or dried) nectarines or peaches; use it to make a base for a poaching liquid for pears.
KATZ traditional Orleans Method wine vinegars are proudly recognized on the Slow Food ARK OF TASTE