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Katz Trio Red Wine Vinegar
Subtle with a bright acidity. Slow-fermented from a wine blend of Merlot, Cabernet Sauvignon and Zinfandel. Made in Suisun Valley, California using the ancient Orleans Method.
Katz starts this vinegar with wine made from a blend of three grapes: Merlot, Zinfandel and Cabernet Sauvignon. They introduce a vinegar "mother" culture that ferments the wine naturally, which makes for a more subtle, nuanced red wine vinegar. After it matures for at least 10 months in oak barrels, they bottle individual lots by hand.
Katz Trio Red Wine Vinegar is made using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but neglects the taste, nutrients, and artistry of this ancient elixir. In contrast, Katz vinegars are fermented slowly using the Orleans Method in their 1865 Suisun Valley Vinegar House ensuring a greater level of complexity and depth of flavor. Katz vinegars believes there are no shortcuts to making good vinegar.
This hearty, full-bodied vinegar has a lower acidity than that of white or cider vinegars while maintaining the rich, mellow flavor. This barrel-aged vinegar is versatile. It will bring out the brightness of tomatoes, and the freshness of salad greens, and find its way into other dishes.
Use & Care
Use Katz trio red wine vinegar anywhere you're already using red wine vinegar: in salad dressing, pasta sauces and marinades for pork, beef or chicken.
Production & Design
The company was started by Albert and Kim Katz in Napa, California. As former restaurateurs, the couple know firsthand that good food comes from good ingredients. The company first made their name making olive oils before Albert decided to make use of the grapes in the wine producing region to make vinegars, setting up the first fermentation barrels in his converted stone carriage house.
Merlot, Zinfandel, Cabernet Sauvignon
Suisun Valley, California