Our black currants have been harvested about 20 km north of Vienna, at the peak of their season, and fermented with a special pure cultured yeast.
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
Black currants distinguish themselves because of their incomparable aromas, resulting from a combination of different fruity acids, especially apparent in this fruit. To produce drinkable fruit-juice the industry waters down the “mother juice.” Otherwise it would be too sour. As far as we are concerned, the natural acidity is only welcome. On principal, we gladly refrain from using water.
We know only a moderate amount with regard to classically produced black currant vinegar of the past.
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, fruits, vegetables - To drizzle over blanched vegetables - On cheese - On pies and chocolate cakes - Over cold, cooked, sliced beef with onions and oil - Over carpaccio - Over “Topfenpalatschinken” (pancakes filled with cream cheese) - On ice cream - On fresh apple or pineapple slices with course ground pepper, sea salt, and flavourful extra virgin olive oil - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
