Katz Vinegar Sauvignon Blanc
In store pickup ONLY
There are no shortcuts to making handcrafted vinegar.
About The Taste:
Agrodolce means “sweet and sour" in Italian. To achieve this, we harvest Sauvignon Blanc grapes from the Suisun Valley - it borders Napa to the West - that are left on the vine for at least a month to six weeks longer than those used to make a dry wine. By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same traditional process used for hundreds of years to make the great Sauternes of France. The unfermented juice from the late-harvest grapes is blended into our proprietary white wine vinegar and slowly aged in oak barrels until it becomes our balanced Agrodolce. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes…all with a strict backbone of crisp acidity from the vinegar base. (5.5% acidity)
About KATZ Traditional Orleans Method Vinegars:
We have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. 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.