The basis for this elixir is a sweet wine, certified as a dried berry harvest (trockenbeerenauslese) of the type “Traminer” from the vineyard Tschida in Apetlon, which has been exclusively produced for us
This exceptional wine gets injected with a special cultivated vinegar bacteria. The fermentation takes place during a constant control of the temperature and the oxygen supply, to guarantee optimal living conditions for the bacteria. During this vital stage of fermentation, the vinegar brewer has to be present virtually around the clock. After the fermentation has stopped, the product matures for at least eight years in small oak barrels.
According to the law, this product is not considered to be a vinegar, since it contains less than 6% acidity. Therefore we decided to call it Noble-Sour “T”. Showing a very high quality, makes this wine full-bodied and with plenty of sugar remainders. This wine’s natural sugar gets preserved during the acidic fermentation. It is difficult, since the aggressive vinegar bacteria like to affect the sugar. Thus, a spirituous fermentation could take place, by transforming the sugar first into alcohol and then into acetic acid. The result would be a sour slop. Only continuous adjustments of the temperature and the oxygen supply lead to a harmony between acidity (acetic acid) and sweetness (the wine’s natural sugar). Of course, this product does not contain any alcohol or any additives.
Our sour result is magnificent to be enjoyed on its own. Best drink it out of a shot glass, either slightly chilled or at room temperature – each to ones own taste. We recommend to sip this delicacy as a digestivo instead of a liqueur or a snifter – a worthy, alcohol free way to finish off a delicious meal. It also is excellent on hard cheese, over ice-cream or chocolate desserts. For especially delicious sauces: add water to the frying pan, loosening the crusty remains; let evaporate; add desired stock to it; take from the heat; mount it with cold butter and season with a few drops of the Noble-Sour “T”.
3 % acetic acid
