The wine with the predicate “Spätlese” (late harvest) comes from the wine estate Johanneshof Reinisch, Tattendorf in the Thermenregion, Lower Austria. The long lastig contact and the close collaboration with the respective winemaker is vital to the production of high-end wine vinegars.
After the wine’s maturation phase we injected it with pure cultured vinegar bacteria. The fermentation takes place while constantly controlling the temperature and the oxygen supply, guaranteeing optimal living conditions for the bacteria. Therefore one of the conditions is given to accomplish a high quality. After the fermentation has stopped, the young wine gets stored in oak barrels, its sediment several times removed, and afterwards aged in carboys.
Since the wine still contains the natural sugar, it also can be found in the vinegar. Because of it a wondeful harmony (acetic acids) and sweetness (natural grape sugar and fructose).
Wine vinegar is already known since the antiquity. In Austria’s former crown-estates it became customary to sweeten the salad dressing. Even today, in Eastern-Austria the salad gets “refined” with sugar. Yet, why do we need refined sugar if vinegar contains the grape’s natural fructose? That is how the idea developed, to create vinegar made of predicate wine.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. – to marinate for several days raw fish, meat, fruit and vegetable – to drizzle over fried fish or blanched vegetables – on blue cheese – to refine goulash, bean and legume dishes – for delicate leafy salads in combination with extra virgin olive oil – TIP: season the salad with salt and pepper and let sit for 10 min., only then drizzle or spray the wine vinegar over it and at last adding some oil. Do not toss.
6 % acetic acid