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Napa Valley Wine and Cider Vinegars


Today, most vinegar is made in just a few hours. The end result, however, offers little taste and few nutrients.

In contrast, our vinegars from Albert and Kim Katz in Napa, California start with the "mother", and are slowly converted from quality wines and fermented juices in white oak barrels.  

These delicious, one-of-a-kind vinegars will bring your vinaigrettes to life.  They also make wonderful marinades for meat and poultry.





we take this hard cider made from late ripening Gravenstein apples when the sugars are high, and then carefully and slowly convert the cider into vinegar using the traditional Orleans method. The result is a pleasant, traditional elixir, redolent of baked
Katz takes a hard cider made from late ripening Gravenstein apples when the sugars are high, and then carefully and slowly converts the cider into vinegar using the traditional Orleans method. The result is a pleasant, traditional elixir.
Wine Vinegars
Our Katz wine vinegars are made using a fermentation method known as the Orleans process. Slowly aged over three months in white oak barrels, these vinegars are raw, unfiltered, and with "the mother". Our late harvest vinegars offer a tart-sweet flavor.