Gegenbauer House Vinegar, bittersweet, light, 5% acidity

With his house vinegar, Erwin Gegenbauer has revived an old, forgotten production method in Viennese vinegar making. Wheat brandy is poured over beechwood shavings, which are home to the bacteria necessary for converting alcohol into acetic acid. Specially developed bacteria give the vinegars a mildly spicy aroma. The base of the various vinegars is always pure, crystal-clear beechwood shavings vinegar. For the aromatic house vinegars-dry, sweet, and sweet and sour-light or dark fruit vinegars and concentrated grape juices are added, resulting in corresponding aroma profiles and colors. House vinegar is suitable for marinating, seasoning, refining, and salad dressings.