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

The process begins in white oak barrels.  Katz starts with the "mother", and over the course of three months, converts his quality wines and fermented juices into delicious, one-of-a-kind vinegars.





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.