Vinegar Gölles

Vinegar Gölles from Riegersburg, Austria

For four generations, the family Gölles farmed orchards in the sunny hill country around the Riegersburg. Since the early eighties they have specialized in the making of fine vinegars and noble distillates.

Particular attention is paid to the use of excellent products, because only the inherent flavor of flawless, sun-ripened fruits or excellent wines is a suitable basis for producing dense and robust schnapps or elegant, fine-aromatic vinegars.

In one of the most modern technology but accompanied by the experience and sensorium of Alois Gölles and his team determined process can be obtained from these and other valuable primary products, fine brandies and vinegars branded Gölles.

Vinegars Gölles

Fresh, fully ripe and particularly juicy the fruit must be, so that we can generate from them superb vinegar. With a bit of tact, much peace and love arise in us true culinary delights that have now become an indispensable element of fine cuisine!

If in our factory the noses sharpened, his eyes opened a little further, and one or the other mouth open in amazement, then one is probably at the gate of our vinegar cellar.

Entering these, one is surrounded by more than 1,200 oak barrels, accompanied by a soothing scent, which is in the air. Here intervene our vinegars for at least two and in some cases even up to 20 years in different barrels.

The barrel, as an ideal Reifeort, through the evaporation of water to natural thickening of balsamic vinegars. In this case, a mild acid and flavor profile developed in vinegar.

Production of vinegars Gölles

Gölles vinegars are a must for every dish

Lamb`s lettuce soup with Gölles raspberry vinegar

Ingredients for 4 persons:
1 white onion
100 g celery
20 ml of oil
2 cl Gölles raspberry vinegar
500 ml of vegetable soup
300 g lamb`s lettuce
1 clove of garlic
salt
3 tbsp sour cream or creme fraiche
4 pieces of thin black bread slices
Walnut oil

Preparation:
1. Chop the onion into cubes, peel and roughly cut the celery.
2. In a saucepan, sweat the diced onions with celery and oil without color, deglaze with raspberry vinegar and reduce a little. Then add the vegetable soup and simmer for 15 minutes.
3. Add lamb`s lettuce, garlic and salt and simmer for 1 minute. Mix the soup and strain it through a fine sieve.
4. Finally add the sour cream and froth up with a hand blender.
5. Drizzle the black bread slices with oil and bake at 180 ° C top / bottom heat until crispy.
6. Serve the soup with a few drops of walnut oil, lamb`s lettuce leaves and the black bread slice.