Acetoria Chestnut Honey Vinegar - 250 ML - Alto Adige, Italy Obstessig aus reinem kastanienhonig Joseph Reiterer and his colleague Robert Bauer have a small "fattoria" on Joseph's farm near the town of Meltina in the province of Bolzano - Joseph is an acclaimed sparkling wine maker in the Alto Adige while Robert is considered the most skilled Master vinegar maker in all of Germany. This mountainous area of Italy's Alto Adige was a province of the Austro-Hungarian Empire and German sounding names are quite common throughout the region. Joseph is well known for his craftsmanship and his respect for agricultural output of a given "territory." Acetoria vinegars are made with the utmost attention to detail from the sugar and acid levels of fruit that are pressed, fermented and then acidified to the quality of the wine used to make their wine vinegars. The results are vinegars with rich, deep and complex flavors, to be savored in their own right. Along with numerous delicious wine vinegars made from high-quality DOC wines, many fruit vinegars are produced in various styles. However, in each case it's not merely a wine vinegar infused with fruit flavor, but the fruit is actually press, fermented into wine, and then put through an acidic fermentation. The result is a deeper fruit flavor, from start to finish and a softer acidity.
One of our favorites is a vinegar they make from chestnut honey - after first turning it into a chestnut honey wine. It has a light, floral bouquet and floral flavor that borders on herbaceous, the trademark of chestnut honey. Without any of the telltale bitterness associated with the finish of chestnut honey, this vinegar ends with a sweet mild acidity. Our first choice would be to use in on a salad of grilled fruits or salads that contained a combination of greens, fruits and nuts. Try it as a marinade base for pork or chicken, and then use it to deglaze your sauté pan, creating a simply wonderful pan sauce.
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