Acetoria Black Currant Vinegar

250 ml - Alto Adige, Italy

This deliciously sour liquid is a truly stunning gem of a vinegar made from black currants, or "Schwartz Johannisbeeren" in German. The aroma of black currants jumps out of the bottle each time you pull the cork. This black currant vinegar is one of the most full bodied fruit vinegars we've ever tasted. With only 5% acid it is softer on the palate than infused vinegars - as a matter of fact because of all of the black currant flavor it has a softer finish than most other fruit vinegars. Acetoria's black currant vinegar is so flavorful that it almost appears to have a touch of residual sugar, or is that my imagination.

Suggested Uses


This black currant vinegar is great for vinaigrettes and marinades, especially when used to dress salads composed with heartier greens. It will really shine on composed salads that contain cheeses or meats. It will also compliment the flavor of duck, game or even pork - why not deglaze the pan after sautéing your meat, and then add some stock and reduce for a wonderful sauce. Though it may be best straight of the bottle for sipping as an apertif!

about the producer


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."

the process


Acetoria artisan 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. Vinegar "mothers" are carefully chosen, the temperature and humidity of the process are controlled and just the right type of wood is used for the appropriate aging period.

The results are vinegars with rich, deep and complex flavors, to be savored in their own right. More than just acids for your favorite salads, they are liquids that whole meals can be built around. Along with numerous delicious wine vinegars made from high-quality DOC wines, many artisan 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.