Artisan Vinegars - KATZ LATE HARVEST VIOGNIER HONEY AGRODOLCE VINEGAR
 
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KATZ LATE HARVEST VIOGNIER HONEY AGRODOLCE VINEGAR 200 ml.     $10     (5% acidity)

There are no shortcuts to making handcrafted vinegar.

About The Taste: Agrodolce in Italian means 'sweet and sour.' Here, we marry our own Branches Wildflower Honey, gathered from the Sierra foothills, with late harvest Viognier wine crafted from grapes left on the vine to enhance their sweetness and deep spicy, floral qualities. They then are blended together in oak barrels and slowly fermented into finished Agrodolce. The Viognier grape is known for its soft fruity and floral characteristics, it has 'transplanted' well to the limestone and clay soils of California's North Coast growing region. The taste profile of "peach" and "apricot" is a perfect marriage for the deep, rich floral qualities of our honey. With hints of honeysuckle, vanilla and apricot balancing out the pleasant acidity, it's a natural partner with food - the flavors can best be expressed as the "honey is dancing on top of the vinegar."

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About KATZ Traditional Orleans Method Vinegars: A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity.

You'll find dozens of recipes for our traditional Orleans Method Vinegars on our From The Vinegar House page...

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USES IN THE KITCHEN

The versatility of this barrel aged vinegar will expand the repertoire of every level of cook. Some suggestions:
  • Make a flavorful marinade for poultry - with mustard, fresh herbs and olive oil (see recipe page)
  • Enhance anything pork...make a vinaigrette for seared pork tenderloin with fennel and rosemary
  • Balance out the earthiness of legumes such as lentils and chickpeas
  • Use in place of traditional malt vinegar for fish and chips
  • Make a "splash" in the pan with seared scallops and tuna
  • Toss root vegetables in the vinegar and roast in the oven
  • Brush on fresh salmon and grill with a bit of dill

Use the balanced sweet and sour component to complement many of your culinary creations. Be inspired!

Please Note: Any sediment that may settle on the bottom of your bottle is a sign of the natural, handcrafted process in which the vinegar was made and can be simply filtered through a strainer, if you like, and poured back into the bottle.

*KATZ LATE HARVEST VIOGNIER HONEY VINEGAR[KHVB] $10.00 Reviews
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