|
|
Napa Valley Wine and Cider Vinegars
Our wine vinegars from Albert and Kim Katz in Napa, California, are made using the traditional French Orleans Method of vinegar production. They start from quality wines, then the "mother" is added, and they are allowed to slowly convert from wine to vinegar in white oak barrels.
Katz' Late Harvest wine vinegars offer a tart vinegar, but with a hint of sweetness on the finish. Harvesting the grapes later than usual increases the amount of natural sugars in the grape, which creates a wonderful, slightly less acidic vinegar that you will love as much as we do.
All of these delicious, one-of-a-kind vinegars will bring your vinaigrettes to life. They also make wonderful marinades for meat and poultry.
 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.
|
 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.
| |
|
|