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„Vinegar is like rococo, oil like baroque“
Erwin Gegenbauer likes to compare the fine complexity of the former with the abundant fullness of the latter.
When it comes to vinegar, Erwin Gegenbauer, passionate vinegar scientist, truly is an institution: Michelin-Star chefs from all over the world value his products for their complex aromas, and asparagus, melon or beer vinegar can be found in delis from Berlin to Tokyo. Vienna oil mill is the counterpart to Vienna vinegar brewery and will start out with the production of fruit kernel oils of the highest quality.
The businessman from Vienna’s Favoriten area has been brooding about possibilities to produce and market an own line of oils for more than eight years. Two things finally did it: Gegenbauer no longer wanted to depend on suppliers and variations in quality, and he wanted to create a culinary counter balance for his vinegars. “In my eyes vinegar and oil complement each other perfectly: vinegar is fine, has intensive peaks and a highly differentiated aroma spectrum. Oil on the other side is broad with full flavors and has lots of power”, explains Gegenbauer. “Furthermore, this is the only opportunity for us to guarantee the quality standard that we stand for. Our know-how in the production of oils has reached such an extent that I no longer want to trust anyone else with the task.”