A few years ago we ventured out to make vinegar in the centuries-oldOrleans Method, first perfected in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients. In contrast, authentic vinegar is converted slowly over many months and gently from quality wines with the starter (called the “mother”) in oak barrels. This is the way we do it in our Suisun Valley Vinegar House, and the result is a startlingly rich elixir with fine balance and subtle complexity. Our vinegars are used everyday in some of the best restaurant kitchens in America.
Orleans Method Wine Vinegar "Though scientific advances have made large-scale production of vinegars fast and easy, it is the handcraftedOrleans Method that allows for the most full-bodied and nutrient-rich wine vinegars. Unlike most modern vinegar making, which is based on rapid, forced fermentation, the Orleans Method requires the vinegar to age for months in small oak barrels. As a consequence of this extensive process, very little commercial vinegar exists in the US." Slow Foods Ark of Taste
"Trio" is crafted to mirror the classic Meritage wines where small lots of red wine varietals are blended to create wines with great structure and character. KATZ Trio vinegar is made by blending selected lots of Merlot, Zinfandel and Cabernet, all produced from grapes grown in California’s Suisun Valley. Trio has a lovely garnet color with hints of berries and currants; its bold, forward character, true to it 7% acidity, is a classic, authentic red wine vinegar.
Splash in ragouts with wild mushrooms and Prosciutto, or in a dressing for spinach, orange, red onion and hazelnuts, or with anything tomato. Enjoy!