The GEGENBAUER Oaked Vinegar pure consists of a special Beech Splint Vinegar, which is produced in a traditional and gentle way.
Beech Splint Vinegar is made from an alcoholic brew based on local Austrian spring wheat. For producing the vinegar the brew is in a permanent movement and flows over beech splints that are covered with vinegar bacteria. These bacteria ferment the alcohol into vinegar. The beech splints extend the surface where the bacterias convert the brew’s alcohol into vinegar acid. This method is known as Spanbildner Verfahren (shavings method) already since the 19th century. The Spanbildner Verfahren is used rarely these days as a lot of time is needed and the output therefore is not very high. The vinegars have a higher quality than those made using the more popular submersed method. After the brew is fermented, the vinegar is stored in oak barrels like barrique wines. This refines the taste and adds smoky aromas to the vinegar.
Following the philosophy of the Vienna based vinegar manufacturer also this new vinegar is completely unfiltered, unpasteurized and free of any additives. The vinegar neither contains added colours nor chemical substances.
GEGENBAUER attaches great importance to the products he uses and usually decides not only for local origin but for producers, Erwin Gegenbauer trusts in. This is where the products for the GEGENBAUER Oaked Vinegar pure come from.
- As a refreshing non-alcoholic drink:
Add 1-2 tablespoons of vinegar to half a cup of tab or mineral water.
- As a marinade:
Marinate raw fish, meat, fruit and vegetable for several days to add acidity and flavour.
- As a seasoning:
Drizzle over fried fish or blanched vegetables to add a hint of aromas.
- For your dinner:
Add to goulash, bean and legume dishes to boost the taste.
- For your salad:
Delicate leafy salads get fine sour nuances from a combination of GEGENBAUER Oaked Vinegar pure with extra virgin olive oil. Our recommendation: season the salad with salt and pepper and let stand for 10 minutes, drizzle or spray the wine vinegar over it and then add some oil. Do not toss.
5% acetic acid
May contain traces of gluten
