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Vinegars - Wine and Apple Cider


Today, most vinegar today takes just a few hours to produce. The end result, however, offers little taste and few nutrients.

In contrast, our vinegars made by Albert and Kim Katz use a fermentation method known as Orleans process. This method, made famous by the French, was named after a small town in France named Orleans, known as the city of vinegars. 

Our wine and apple cider vinegars are converted slowly over many months from quality wines and fermented juices with the starter (the "mother") in barrels of white oak.





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.