{"title":"Fruit vinegar","description":"\u003cp\u003eFruity vinegar specialties combine acidity with fruitiness. They bring lightness, freshness, and delicate sweetness to your kitchen.\u003c\/p\u003e\n\u003cp\u003eIn this category, you will find \u003cstrong\u003eclassic apple cider vinegar\u003c\/strong\u003e, \u003cstrong\u003evinegar specialties with fruit content\u003c\/strong\u003e, and \u003cstrong\u003efruit-flavored balsamic varieties\u003c\/strong\u003e. From raspberries to pomegranates to special compositions: here, clear acidity, natural fruit, and balsamic depth meet.\u003c\/p\u003e\n\u003ch2\u003eFruit Vinegar – Delicious Variety\u003c\/h2\u003e\n\u003cp\u003eWhether for salads, dressings, beverages, or for refining dishes – fruity vinegars and vinegar specialties are versatile and provide delicate, surprising accents.\u003c\/p\u003e\n\u003cp\u003eFresh, balanced, and aromatic: for all who want to rediscover and consciously taste fruity acidity.\u003c\/p\u003e","products":[{"product_id":"fred-loimer-verjus-gruensaft-500ml","title":"Verjuice Green Juice","description":"\u003ch2 id=\"speakable-headline\"\u003eVerjus green juice, the fresh juice from unripe grapes\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Verjus green juice from Fred Loimer is an organic juice made from unripe, harvested green grapes. Vibrantly acidic, fruity, and versatile – a mild vinegar substitute and a wonderful refreshment, enjoyed neat or with sparkling water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVerjus green juice\u003c\/strong\u003e is the acidic juice from the Fred Loimer winery, obtained by pressing unripe green grapes. Verjus, or \"green juice,\" is an ancient seasoning – finer than vinegar, fresher than lemon, and astonishingly versatile in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eGrape must, meadow herbs, crisp apple\u003c\/h3\u003e\n\u003cp\u003eThe Verjus smells of fresh grape must, meadow herbs, and crisp apples. On the palate, it is fresh and fruity, with a lively and stimulating acidity.\u003c\/p\u003e\n\u003cp\u003e\"Like a bite into a crisp Granny Smith apple,\" is how Fred Loimer describes his Verjus, \"apple slices with lemon, a creamy texture with salty veins, and the tangy acidity lingers long and delicately.\" A refreshment enjoyed neat or with sparkling water.\u003c\/p\u003e\n\u003ch3\u003eAs a vinegar substitute and in mineral water\u003c\/h3\u003e\n\u003cp\u003eVerjus is both a mild vinegar substitute and a refreshing drink.\u003c\/p\u003e\n\u003cp\u003eMixed with mineral water at a 1:10 ratio, it creates a wonderful non-alcoholic refreshment. In the kitchen, it refines soups and sauces, seasons pickled vegetables, and marinates poultry – anywhere that vinegar would be too sharp and lemon too one-dimensional. Once opened, it keeps in the refrigerator for three to four weeks.\u003c\/p\u003e\n\u003ch3\u003eHarvested at the end of July, still unripe\u003c\/h3\u003e\n\u003cp\u003eThe grapes for the Verjus are harvested at the end of July, while still unripe and firm. This early harvest is crucial because very little sugar has formed in the green grapes – which gives the juice its lively acidity.\u003c\/p\u003e\n\u003cp\u003eAfter a short settling period, during which the solid components sink to the bottom, the juice is gently filtered and briefly pasteurized before being bottled in 500-milliliter containers. Biodynamic, like everything from Fred Loimer. You can find more from this producer among our \u003ca href=\"\/en\/collections\/weingut-fred-loimer\"\u003eother products from the Fred Loimer winery\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/oesterreich\"\u003eAustrian specialties\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eDiluted one to ten, add the acidity at the end\u003c\/h3\u003e\n\u003cp\u003eThe best introduction is the diluted version, 1:10 with cool mineral water – a non-alcoholic aperitif with character. In the kitchen, add a few splashes at the end, not too early, so that the fresh acidity is preserved. If you prefer something sparkling and sweet, try the \u003ca href=\"\/en\/products\/loimer-bio-traubensaft-prickelnd\"\u003esparkling grape juice\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eVerjus green juice – The juice and its specifications\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Juice from Austria\u003c\/li\u003e\n\n\u003cli\u003eMade from unripe, harvested green grapes\u003c\/li\u003e\n\n\u003cli\u003eNon-alcoholic\u003c\/li\u003e\n\n\u003cli\u003eContents: 500 ml\u003c\/li\u003e\n\n\u003cli\u003eGently filtered, briefly pasteurized\u003c\/li\u003e\n\n\u003cli\u003eBest-before date: 27.08.2028\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eOrganic control number AT-BIO-402 – Austrian agriculture\u003c\/p\u003e","brand":"Weingut Fred Loimer","offers":[{"title":"500 ml","offer_id":53071170044238,"sku":"014LOI0032","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fred-loimer-verjus-gruensaft.jpg?v=1751009436"},{"product_id":"stekovics-paradeiser-essig","title":"Tomato Vinegar","description":"\u003ch2\u003eTomato Vinegar – made from tomatoes by Erich Stekovics\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eErich Stekovics\u003c\/strong\u003e calls his \u003cstrong\u003etomato vinegar\u003c\/strong\u003e \u003cstrong\u003eKaiser Vinegar\u003c\/strong\u003e – a nod to the nickname he has earned over all the years he has dedicated himself to the \"golden apple,\" as Austrians call tomatoes: Emperor of Tomatoes. The tomato vinegar, made from the juice of fully ripe tomatoes, is ideal for green salads, tomato salads, tomato-mozzarella, feta or goat cheese combinations, with arugula, but also for seasoning tomato sauces.\u003c\/p\u003e\n\u003cp\u003eFor this vinegar, aromatic tomatoes of various old varieties are harvested by hand and pressed, then inoculated with a vinegar mother so that nature can do its work and create a wonderfully flavorful tomato vinegar.\u003c\/p\u003e\n\u003ch3\u003eTomato Vinegar – from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and makes delicious preserves from them. The charismatic farmer is on a quest for lost flavors. In his \"paradise,\" he guards over 4000 tomato varieties and now well over 200 chili varieties.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly fond of the old varieties of tomato and chili plants. And no one can fool him easily. Among his personal favorite varieties is the \"Gänseschnabel\" (Goose Beak) chili, which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 ml","offer_id":53071193211214,"sku":"046STE0020","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paradeiser-tomaten-essig.jpg?v=1750979354"},{"product_id":"a-lolivier-himbeeressig-mit-fruchtmark-200ml","title":"Raspberry Vinegar with Fruit Pulp","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry vinegar with fruit pulp, our fruitiest classic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe raspberry vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence—bright red, thick, and full of raspberry pulp. It is not a vinegar fermented from raspberries, but rather a spirit vinegar refined with plenty of raspberry purée.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e with fruit pulp is the best-selling fruit vinegar from the Parisian oil mill A l'Olivier, bringing the tart-sweet freshness of ripe raspberries to your glass. To make this vinegar preparation, spirit vinegar is mixed with about 40 percent raspberry pulp, a little sugar, and pectin, which gives it its thick consistency and bright red color. The French call it \u003cem\u003eVinaigre à la pulpe de framboise\u003c\/em\u003e, and in French cuisine, raspberry vinegar has always been a classic, popularized by the Nouvelle Cuisine for use on meat and salads.\u003c\/p\u003e\n\n\u003ch3\u003eBright red, tart-sweet, and full of raspberry\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the raspberry vinegar glows bright red and thick; on the nose, it offers ripe raspberries, fresh and with a fine, tart edge.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first notice the sweet berry, followed by the clear acidity of the spirit vinegar that carries the fruit pulp. Fruity, tart-sweet, and juicy, it settles on the tongue—thick enough to cling to salad leaves instead of running to the bottom of the plate.\u003c\/p\u003e\n\u003cp\u003eBecause the raspberry pulp gives it body, you don't need much. A splash wakes up a tired summer salad, and just a teaspoon adds color and fruity depth to a marinade. That way, you taste the berry, not just the acidity.\u003c\/p\u003e\n\n\u003ch3\u003eFor calf's liver and field salad\u003c\/h3\u003e\n\u003cp\u003eWhisk the raspberry vinegar with some \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e or nutty walnut oil to create a vinaigrette like the one meant for field salad with walnuts—one of the brightest among our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIn French cuisine, it is used to deglaze the pan after searing calf's liver or duck breast, creating a fruity sauce that leaves you wanting more. White meat, grilled goat cheese, and a summery fruit salad also benefit from a dash or a few drops. A little sweetness, lots of fruit, and clear acidity make it so versatile that it rarely stays in the cupboard for long. A spoonful over a bowl of strawberries with a little sugar turns simple fruit into a small dessert.\u003c\/p\u003e\n\n\u003ch3\u003eA Parisian tradition since 1822\u003c\/h3\u003e\n\u003cp\u003eIt all began in 1822 in Paris with the pharmacist Eugène Popelin, who wanted to introduce the Parisians to high-quality olive oil.\u003c\/p\u003e\n\u003cp\u003eThe small oil shop in the Marais grew into a house offering over 50 oils and a range of fruit vinegars, awarded at the World's Fairs in 1867 and 1889, just as Popelin had intended. Raspberry remains one of the most popular varieties to this day, and the Provencal workshops near Nice still select the fruit and mix the pulp, while a mill near Poitiers presses seed and nut oils.\u003c\/p\u003e\n\u003cp\u003eThe dark \u003ca href=\"\/en\/products\/a-lolivier-feigenessig-mit-fruchtmark-200ml\"\u003efig vinegar\u003c\/a\u003e comes from the same house, and you can find the rest of the \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier assortment\u003c\/a\u003e with us.\u003c\/p\u003e\n\n\u003ch3\u003eA splash in chilled sparkling wine\u003c\/h3\u003e\n\u003cp\u003eShake well before use, as the raspberry pulp settles at the bottom, and keep the opened 200 ml bottle refrigerated to stay fresh as long as possible. For a quick summer drink, add a splash to chilled sparkling wine or sparkling water and top with a few fresh raspberries. And in winter, a spoonful adds bright, fruity acidity to a pan-braised red cabbage dish. If you like, combine it with the fig and mango vinegars to create a fruity trio—a lovely gift.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":53071197929806,"sku":"046FRO8416","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/a-l-olivier-himbeeressig.jpg?v=1750979566"},{"product_id":"greenomic-pfirsich-balsamico","title":"Peach Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003ePeach Balsamic by Greenomic Delikatessen from Italy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePeach Balsamic by Greenomic Delikatessen is an Italian balsamic vinegar made from cooked grape must, wine vinegar, and peach juice. The stone fruit provides sweetness rather than acidity, and after a year in oak barrels, this vinegar is perfect for light meat, mozzarella, and ripe fruit.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePeach Balsamic\u003c\/strong\u003e is a sweet and fruity balsamic vinegar that Greenomic Delikatessen has crafted in an Italian acetaia. The 250-milliliter bottle, featuring a wooden cap and a handmade pourer, contains a dark brown condimento with reddish highlights that is just as at home on a salad plate as it is in a champagne flute.\u003c\/p\u003e\n\n\u003ch3\u003eJuicy, soft, and distinctly stone fruit\u003c\/h3\u003e\n\u003cp\u003eAbove the open bottle, the fragrance of ripe peaches wafts up, reminiscent of the scent hovering over a full fruit bowl in August. The vinegar itself is thick and dark, with a reddish shimmer that flashes briefly when poured. It flows slowly from the pourer and stays pooled on the spoon.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the rich sweetness of the cooked must hits first, followed by the soft fruit, while the acidity stays well in the background. Among the lighter varieties, it is the sweetest, which is why it stands out immediately in dishes that already possess salt and fat.\u003c\/p\u003e\n\n\u003ch3\u003eWith raw ham, mozzarella, and grilled poultry\u003c\/h3\u003e\n\u003cp\u003eAn arugula salad with peach slices, burrata, and toasted pine nuts is its signature dish; two tablespoons of balsamic to six tablespoons of olive oil are enough for this. It provides the perfect counterpart for raw ham, a role usually taken by melon. On mozzarella, buffalo mozzarella, or fresh goat cheese, it replaces dark aceto and gives the cheese a brighter appearance.\u003c\/p\u003e\n\u003cp\u003eDrizzled over grilled poultry or a medium-rare roasted pork loin, it unfolds in the residual heat and binds with the pan drippings to create a light sauce. For dessert, a few drops on vanilla ice cream, yogurt with toasted almonds, or fresh peach slices with mascarpone are sufficient. Even a lukewarm piece of yeast cake pairs surprisingly well with a drop.\u003c\/p\u003e\n\n\u003ch3\u003eThe fruit that made its way into a glass in Venice\u003c\/h3\u003e\n\u003cp\u003eThe Bellini originated at Harry's Bar in Venice, where in the 1940s, pureed peach flesh was combined with Prosecco and named after a painter. Since then, the pairing of peach and sparkling wine has been a staple of the Italian summer, and this balsamic brings that combination back into the kitchen. The peach itself is a stone fruit with thin, velvety skin that does not store well and is therefore usually processed into juice or puree.\u003c\/p\u003e\n\u003cp\u003eFor Greenomic Delikatessen, an Italian acetaia cooks down the grape must and lets it rest in oak barrels for one year. Peach juice is added to the must and wine vinegar to bring the fruit into the bottle. Because the wood has already rounded out the sweetness, the fruit note feels bright rather than sticky. The wine vinegar in the base ensures that, in the end, it is still a vinegar on your table.\u003c\/p\u003e\n\n\u003ch3\u003eTwo drops turn Prosecco into an aperitif\u003c\/h3\u003e\n\u003cp\u003eAdd two drops to a glass of cold Prosecco and garnish with a thin slice of peach for an instant aperitif in under a minute. For warm dishes, add the vinegar only after taking them off the heat, as the fruit does not handle high temperatures well. On the cheese board, place the bottle right next to the honey; that is where it will be looked for anyway.\u003c\/p\u003e\n\u003cp\u003eStored closed, cool, and dark, the bottle will last for many months after opening. Other varieties can be found in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, and the entire Greenomic Delikatessen range, including pesto, olive oil, and pasta, is available on our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217459534,"sku":"060GRN1219","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087353166,"sku":"060GRN1219_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pfirsich-balsamico-250ml.jpg?v=1772103825"},{"product_id":"greenomic-dattel-balsamico","title":"Date Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003eDate Balsamic from Greenomic Delikatessen, dark and sweet\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eDate Balsamic from Greenomic Delikatessen is a dark Italian balsamic vinegar that gains a deep, caramel-like sweetness from date juice. A year spent in oak barrels takes the edge off the acidity, making it a perfect match for game, blue cheese, and braised vegetables.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDate Balsamic\u003c\/strong\u003e is the sweetest vinegar in the Greenomic Delikatessen range, made from cooked grape must, wine vinegar, and date juice. It comes in a bottle with a wooden cap and handmade pourer, pouring thick and dark brown with warm reflections at the edge of the glass.\u003c\/p\u003e\n\n\u003ch3\u003eCaramel-like, warm, and distinctly date-forward\u003c\/h3\u003e\n\u003cp\u003eThe first impression when opening the bottle is caramel, followed by dried fruit with a heavy, almost honey-like tone. At Greenomic Delikatessen, natural date flavoring is added to the juice, ensuring the fruit remains clearly recognizable even after a year in wood.\u003c\/p\u003e\n\u003cp\u003eThe sweetness carries the palate, with the acidity working underneath without causing the mouth to pucker. This sequence makes it the counterpart to the Classic, where both elements are equally prominent side-by-side.\u003c\/p\u003e\n\u003cp\u003eThe consistency is dense enough that a drop stays put on the plate instead of running. Over a piece of meat, it draws a dark line that remains exactly where you placed it, even after cutting.\u003c\/p\u003e\n\n\u003ch3\u003eFor game, blue cheese, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eGame and duck pair particularly well with this vinegar because the dark meat naturally demands fruit. Stir two tablespoons into the pan drippings at the end, let the sauce boil once, and then mount it with a cold piece of butter.\u003c\/p\u003e\n\u003cp\u003eOn a cheese board, it belongs next to blue cheese, where salt and sweetness play off each other, as well as next to aged Pecorino. In a marinade for beef or poultry, the sugar from the dates creates a beautiful dark crust in the pan.\u003c\/p\u003e\n\u003cp\u003ePumpkin wedges, carrots, and parsnips benefit from being drizzled in the final minutes in the oven, where it soaks in and caramelizes. Couscous with toasted almonds and apricots also welcomes it, transforming from a side salad into a dish of its own.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the date is sweeter than the grape\u003c\/h3\u003e\n\u003cp\u003eThe date grows on the Phoenix dactylifera palm and is harvested ripe when most of its water has already evaporated. What remains is almost pure fructose, which is why its juice provides a sweetness that grape must alone cannot achieve.\u003c\/p\u003e\n\u003cp\u003eIn North Africa and the Middle East, dates have been used for millennia to sweeten what is otherwise sweetened with sugar. In Italy, it is a guest that arrives on the plate via the detour of vinegar, providing a warmth that no domestic fruit can offer.\u003c\/p\u003e\n\n\u003cp\u003eThis is exactly what gives rise to the oriental impression of this vinegar, reminiscent of dates in a winter bowl. For Greenomic Delikatessen, it is the darkest bottle in the collection and requires a sparing hand at the pourer.\u003c\/p\u003e\n\n\u003ch3\u003eTwo spoonfuls turn pan drippings into a sauce\u003c\/h3\u003e\n\u003cp\u003eIt prefers room temperature, as it seems viscous and closed off straight from the fridge. Drizzle it over fresh goat cheese with roasted walnuts, or add a few drops to lentil soup just before serving.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it is best kept in a cool, dark place so that the date flavor remains as bold as it was on the first day for months to come. Anyone who has used it in a game sauce will thereafter keep it near the roasting stock rather than in the salad corner. Beside it wait the other bottles in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-aceto-balsamico\"\u003eBalsamic range\u003c\/a\u003e, and pesto, oil, and pasta can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delikatessen assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217557838,"sku":"060GRN1227","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087385934,"sku":"060GRN1227_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-dattel-balsamico-250ml.jpg?v=1772103706"},{"product_id":"greenomic-feigen-balsamico","title":"Fig Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Balsamic from Greenomic Delikatessen, sweet and deep\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFig Balsamic from Greenomic Delikatessen is a dark Italian balsamic vinegar with fig juice, aged for one year in oak barrels. The fruit provides a Mediterranean sweetness that adds warmth to cheese platters, autumn salads, and braised meats.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Balsamic\u003c\/strong\u003e is a fruity balsamic vinegar made from cooked grape must, wine vinegar, and fig juice, which Greenomic Delikatessen has produced in Italy. The 250-milliliter bottle with a wooden lid features a manual pourer that dispenses the dark vinegar slowly, drop by drop.\u003c\/p\u003e\n\n\u003ch3\u003eDark brown, velvety, and distinctly fig-forward\u003c\/h3\u003e\n\u003cp\u003eAbove the open bottle, the scent of ripe figs is prominent—warm and slightly nutty, like a fig that has been in the sun too long. A natural fig aroma captures this impression, allowing it to hold its own against the oak notes of the barrel.\u003c\/p\u003e\n\u003cp\u003eAt first, there is the sweetness of the cooked must, followed by the fig with its soft acidity, which carries through to the finish. Nothing about it is sharp, and even straight from a spoon, the vinegar feels rounded rather than acidic.\u003c\/p\u003e\n\u003cp\u003eReddish glints appear as a drop runs down the side of the glass. On a white plate, it sits as a dark dot and does not spread, as the cooked must gives it its density.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with cheese platters, game, and autumn salads\u003c\/h3\u003e\n\u003cp\u003eIt is perfectly at home alongside aged hard cheeses, young goat cheese, and a robust blue cheese, as salt pairs well with sweetness. On a board with nuts, pear slices, and thinly sliced prosciutto, it takes on the role usually filled by a chutney.\u003c\/p\u003e\n\u003cp\u003eFor an autumnal dressing, whisk two tablespoons with high-quality olive oil, a pinch of salt, and a teaspoon of honey. Lamb's lettuce with roasted walnuts, shaved pear, and fresh goat cheese gets the sweet counterpoint it needs from the bitter greens.\u003c\/p\u003e\n\u003cp\u003eReduced with a splash of red wine, it becomes a dark sauce for game, beef fillet, or medium-rare duck breast. Grilled halloumi, sautéed porcini mushrooms, and warm eggplant appetizers also welcome it, and over vanilla ice cream, it becomes a dessert without any additional ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eHundreds of blossoms in a single fig\u003c\/h3\u003e\n\u003cp\u003eBotanically speaking, a fig is an inverted inflorescence containing hundreds of tiny flowers. The subtle crunch when eating comes from their seeds, which give the fig its nutty tone that the juice also retains.\u003c\/p\u003e\n\u003cp\u003eIn the Mediterranean, the fig tree stands against every courtyard wall, and its harvest falls during the hottest weeks of the year. Greenomic Delikatessen combines this juice with cooked must and wine vinegar, letting the blend rest for a year in oak barrels.\u003c\/p\u003e\n\n\u003ch3\u003eHalf a fig, a spoonful of goat cheese\u003c\/h3\u003e\n\u003cp\u003eIt opens up best at room temperature; when chilled, the fruit notes remain closed. Halve a fresh fig, top it with a spoonful of fresh goat cheese, sprinkle with toasted pine nuts, and drizzle the vinegar over the top as a final touch.\u003c\/p\u003e\n\u003cp\u003eStored in a shady spot in the kitchen, it will keep throughout the winter after opening. Greenomic Delikatessen derives the sweetness of this variety from the fruit juice itself, and you can taste that exactly where other sweet vinegars might become cloying. To see which other fruits make it into the barrel, take a look at our \u003ca href=\"\/en\/collections\/greenomic-delikatessen-aceto-balsamico\"\u003eBalsamic collection\u003c\/a\u003e; pesto, oil, and pasta can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delikatessen range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217656142,"sku":"060GRN1224","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087418702,"sku":"060GRN1224_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-feigen-balsamico-250ml.jpg?v=1772103660"},{"product_id":"greenomic-granatapfel-balsamico","title":"Pomegranate Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003ePomegranate Balsamic by Greenomic Delikatessen from Italy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePomegranate Balsamic by Greenomic Delikatessen is an Italian fruit balsamic made from cooked grape must, wine vinegar, and pomegranate juice. One year in oak barrels makes it dark and syrupy, and the red fruit provides a tart contrast to the sweetness of the must.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePomegranate Balsamic\u003c\/strong\u003e is an aromatized balsamic vinegar that Greenomic Delikatessen has produced in an Italian acetaia. Inside the 250-milliliter bottle with a wooden stopper and handmade pourer is a dark red, viscous balsamic that brings together poultry, couscous, and hearty leafy salads with nuts. Its tone is tarter than that of apple or peach.\u003c\/p\u003e\n\n\u003ch3\u003eTart, red, and viscous in flow\u003c\/h3\u003e\n\u003cp\u003eThe vinegar runs slowly from the pourer and settles in a dark line across the plate without spreading immediately. The scent is dominated first by the cooked must, warm and slightly raisin-like, with the cooler note of the red fruit underneath.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, you first taste the sweetness of the must, then the acidity of the wine vinegar, and finally the tart, slightly astringent nature of the pomegranate. This sharpness is the reason it stands up to fatty and strongly spiced dishes instead of being lost in them. Sweet and tart lie so close together that a single drop can transform an entire dish.\u003c\/p\u003e\n\n\u003ch3\u003eWith poultry, couscous, and winter salad\u003c\/h3\u003e\n\u003cp\u003eFor a dressing, stir two tablespoons of it with six tablespoons of olive oil, salt, and pepper until smooth; a leafy salad with walnuts needs nothing more. Over a bowl of couscous with mint and parsley, the same dressing replaces half the spice rack, and toasted seeds go on top. In a marinade for chicken legs, the same mixture infuses into the meat overnight.\u003c\/p\u003e\n\u003cp\u003eFor pink-seared duck breast or grilled lamb, add it during the last minute in the pan, where the drippings will pick it up and bind it into a concise sauce. If you reduce it briefly, you get a glaze that remains glossy on roasted vegetables and beetroot. Over a burrata with pomegranate seeds and olive oil, however, it should remain raw and added drop by drop, so that the red note remains bright and clear.\u003c\/p\u003e\n\n\u003ch3\u003eThe juice is in the seeds, not the pulp\u003c\/h3\u003e\n\u003cp\u003eThe pomegranate yields its juice from hundreds of seeds that sit in white chambers under the leathery skin and burst easily when being removed. This juice is deep red and sweet, but also carries tannins, which give the vinegar its tart edge.\u003c\/p\u003e\n\u003cp\u003eFor Greenomic Delikatessen, an Italian acetaia boils down grape must, blends it with wine vinegar, and lets the vinegar age for a year in oak barrels. The wood removes the harshness from the wine vinegar and rounds out the sweetness, so the pomegranate juice in the finished vinegar does not have to fight against a sharp edge. It comes out of the barrel so viscous that it clings to the spoon.\u003c\/p\u003e\n\n\u003ch3\u003eA few drops are enough for the whole plate\u003c\/h3\u003e\n\u003cp\u003eStored closed and in the dark, the bottle will last for many months after opening; it does not need to go in the refrigerator. Wipe the pourer briefly after use, otherwise, the residue will dry and stick to the wood. Always add the vinegar to warm dishes only at the end, because its aroma is the first thing to evaporate during cooking.\u003c\/p\u003e\n\u003cp\u003eThe other aromatized balsamic vinegars can be found in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic Selection\u003c\/a\u003e, and the entire assortment from Greenomic Delikatessen can be found on the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand shelf\u003c\/a\u003e alongside pesto, olive oil, and pasta.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217721678,"sku":"060GRN1220","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087451470,"sku":"060GRN1220_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-granatapfel-balsamico-250ml.jpg?v=1772103912"},{"product_id":"greenomic-balsamico-sizilianische-zitrone","title":"Sicilian Lemon Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003eSicilian Lemon Balsamic by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSicilian Lemon Balsamic by Greenomic Delikatessen is a light Italian balsamic vinegar made from cooked grape must, wine vinegar, and lemon juice. In addition to acetic acid, it contains a second, fruity acidity, making it the perfect companion for fish and seafood.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSicilian Lemon Balsamic\u003c\/strong\u003e is a citrus-fresh balsamic vinegar that Greenomic Delikatessen matures in an Italian acetaia. The 250-milliliter bottle with a wooden cap and handmade pourer contains a medium-brown, thick condimento whose citrus notes pair beautifully with fennel, leaf salad, and grilled fish. Among the company's flavored varieties, it is the lightest.\u003c\/p\u003e\n\n\u003ch3\u003eGolden, thick, and citrus-fresh\u003c\/h3\u003e\n\u003cp\u003eThe balsamic is significantly lighter than a classic dark aceto and displays golden-brown highlights when poured. It flows slowly from the pourer, and with the very first drop, the scent of freshly squeezed lemons fills the plate.\u003c\/p\u003e\n\u003cp\u003eThe sweetness of the cooked must arrives first, then the citrus note sets in, lengthening the experience. Two acids work side-by-side here: that of the wine vinegar, sharp and short, and that of the lemon, round and noticeably longer-lasting. On the tongue, less sweetness remains at the end than the dark color might suggest.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, fennel, and warm poultry\u003c\/h3\u003e\n\u003cp\u003eDrizzled over grilled fish, it replaces the lemon wedge on the edge of the plate, additionally providing the mild sweetness of the must, which suits the fish perfectly. A few drops are enough just before serving over warm scallops, shrimp, or a piece of fried cod. With raw fish, olive oil, and salt, it acts like the squeeze of lemon one would expect anyway.\u003c\/p\u003e\n\u003cp\u003eFor a fennel and orange salad, stir two tablespoons of balsamic with six tablespoons of olive oil, adding salt, pepper, and a few black olives. Warm chicken breast also pairs well with it, and over mozzarella or burrata, it transforms the familiar Caprese into something brighter. Briefly simmered with a spoonful of honey, it becomes a sauce for oven-roasted poultry.\u003c\/p\u003e\n\n\u003ch3\u003eLemons from Sicily, barrels of oak\u003c\/h3\u003e\n\u003cp\u003eSicily has lived with the lemon since the Middle Ages, when it was brought to the island by Arab gardeners and planted in the coastal gardens around Palermo and Syracuse. The fruits ripen in a climate with hot summers and mild winters, making their juice both highly acidic and aromatic.\u003c\/p\u003e\n\u003cp\u003eThe counterpoint is provided by grape must, which an Italian acetaia boils down for Greenomic Delikatessen and matures for one year in oak barrels. The wood rounds out the sweetness, while the lemon juice from Sicilian fruits provides the bright counter-note. In Italy, \"condimento\" refers to any vinegar condiment that does not follow the strict rules of protected Aceto Balsamico di Modena. This freedom allows for exactly these kinds of combinations of must and juice.\u003c\/p\u003e\n\n\u003ch3\u003eOver fish only after cooking\u003c\/h3\u003e\n\u003cp\u003eAdd the balsamic only to the finished dish, as heat is the first thing to rob the citrus note of its clarity. For a quick dessert, drizzle a few drops over ripe strawberries with mascarpone or over a scoop of vanilla ice cream.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the bottle stays good for many months if stored closed, cool, and dark; the kitchen cupboard is sufficient for this. The other varieties can be found in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic Selection\u003c\/a\u003e, and the entire range from Greenomic Delikatessen is in our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217787214,"sku":"060GRN1222","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087484238,"sku":"060GRN1222_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-balsamico-sizilianische-zitrone-250ml.jpg?v=1772103961"},{"product_id":"greenomic-himbeer-balsamico","title":"Raspberry Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic Vinegar by Greenomic Delikatessen, light and berry-forward\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Balsamic Vinegar by Greenomic Delikatessen is an Italian balsamic vinegar made from cooked grape must, wine vinegar, and raspberry juice. Because the berry brings its own acidity, it tastes lighter and leaner than the dark varieties from the same Acetaia in Italy.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Balsamic Vinegar\u003c\/strong\u003e is a sweet and fruity balsamic vinegar from Greenomic Delikatessen, aged in the oak barrels of an Italian Acetaia. Grape must, wine vinegar, and raspberry juice—there is nothing else on the label of this 250-milliliter bottle with its wooden cap and handmade pourer. It belongs on salads, cheese, and desserts.\u003c\/p\u003e\n\n\u003ch3\u003eRed-brown, juicy, and with clear berry acidity\u003c\/h3\u003e\n\u003cp\u003eThe vinegar pours thickly from the spout, leaving a red-brown trail that is immediately visible on a light-colored plate. Over the bottle hangs the scent of ripe raspberries, supported by the warm, slightly caramelly note of the cooked must. Compared to a dark Aceto, it seems less severe and is significantly lighter in color.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, it starts sweet and quickly turns fresh as the berry acidity displaces the sweetness of the must after two seconds. This rapid transition makes it the lightest of the flavored balsamic vinegars and explains why it pairs equally well with cheese and dessert.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with goat cheese, summer salad, and red berries\u003c\/h3\u003e\n\u003cp\u003eA young goat cheese is its natural companion because its saltiness holds the berry sweetness and the acidity makes the cheese feel lighter. For a vinaigrette, two tablespoons of balsamic to six tablespoons of olive oil are sufficient, along with salt, pepper, and a few basil leaves. Young leaf lettuce, avocado, and a few toasted walnuts turn it into a complete dish.\u003c\/p\u003e\n\u003cp\u003eDrizzled over pink-roasted duck breast or a pan of game poultry, it replaces the cranberry sauce one would typically serve. In dessert, it only takes a few drops: on strawberries, on panna cotta, or on vanilla ice cream with toasted pine nuts, where the acidity awakens the cream.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the raspberry in the barrel is difficult\u003c\/h3\u003e\n\u003cp\u003eThe raspberry is an aggregate fruit, a wreath of many small drupelets around a hollow core, and it is precisely this structure that makes it so delicate. Its aroma is fleeting and tolerates neither prolonged heat nor long storage, as anyone who has ever made raspberry preserves knows.\u003c\/p\u003e\n\u003cp\u003eFor this vinegar, Greenomic Delikatessen lets the grape must sit in oak barrels for a year until it has become dark, rounded, and significantly thicker. The base is naturally sweet, so the raspberry juice requires no additional sweetening. \"Acetaia\" is the name for the building in Italy where the barrels are stored, often a dry attic with wide temperature fluctuations. It is this very alternation between cold winters and hot summers that drives the aging process.\u003c\/p\u003e\n\n\u003ch3\u003eAn aperitif of sparkling wine and two drops\u003c\/h3\u003e\n\u003cp\u003eAdd two drops to a glass of dry sparkling wine and garnish with a fresh raspberry, and you have an aperitif ready in ten seconds. For salads, always whisk the balsamic with the oil first; otherwise, it will settle at the bottom of the bowl.\u003c\/p\u003e\n\u003cp\u003eStored in a dark, sealed place, the bottle will last for many months after opening; a spot in the kitchen cupboard is sufficient. When using it over a hot dish, add it only after removing it from the heat, as high temperatures are the first thing to destroy its bright notes. The dark counterparts to this bottle can be found in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, and the rest of the Greenomic Delikatessen range is available on the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand's dedicated shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217885518,"sku":"060GRN1225","price":14.95,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721087582542,"sku":"060GRN1225_3","price":42.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-himbeer-balsamico-250ml.jpg?v=1772103871"},{"product_id":"belberry-kalamansi-citrus-vinegar-essig","title":"Calamansi Citrus Vinegar - Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eKalamansi Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKalamansi Citrus Vinegar is a Belgian fruit vinegar made with the juice of the Philippine Kalamansi — a cross between a mandarin and a kumquat. Sweet-sour, fragrant, less acidic than a lemon. For drinks, fish, poultry, and dessert.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKalamansi Vinegar\u003c\/strong\u003e from Belberry is a fruity-clear fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you'll find a white wine vinegar with the juice of the Kalamansi — a small, cherry-sized citrus fruit from the Philippines, which looks like a mini-lime and tastes like a mandarin.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, sweet-sour, and milder than a lemon\u003c\/h3\u003e\n\u003cp\u003eThe Kalamansi, botanically Citrofortunella microcarpa, is a cross between a kumquat and a mandarin. Its juice is florally fragrant, tastes mildly sour with a sweet undertone and a fine bitter note from the peel. The vinegar carries this profile to the palate: fruity, refreshing, with a citrus depth that is unexpectedly surprising.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the Kalamansi Citrus Vinegar appears golden-yellow and clear, noticeably rounder on the palate than a classic lemon vinegar. Sweet-sour, slightly floral, with a finish reminiscent of mandarin peel — a vinegar that is particularly at home in light, modern cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eWe like it with ceviche, poultry, and cocktails\u003c\/h3\u003e\n\u003cp\u003eKalamansi is ubiquitous in Filipino cuisine: with seafood, adobo, grilled meats. The vinegar translates this tradition into our kitchen — with ceviche of white fish, roasted chicken, or in a marinade of soy sauce, oil, and a few drops of Kalamansi vinegar for wok dishes.\u003c\/p\u003e\n\u003cp\u003eWe especially like this vinegar in cold dishes: as a finish over pineapple and avocado carpaccio, over sashimi, or in a vinaigrette for mixed green salads with citrus segments. We also enjoy it in dessert — a few drops over coconut sorbet or white chocolate mousse add a bright, fruity highlight.\u003c\/p\u003e\n\u003cp\u003eWe particularly recommend it for cocktails and non-alcoholic drinks: a teaspoon in sparkling wine, gin and tonic, or a tonic with lime zest — the Kalamansi brings a sweetness to the glass that lime does not have. Shake before use, store in a cool, dark place after opening.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, Kalamansi, and a royal history\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is based in Kortrijk, West Flanders. In 1956, André Vandererfven took over a small gourmet shop from the late 19th century and began producing his own goods. His son Thierry has been expanding the Royal Selection line since 1990 — jams, fruit sauces, ketchups, and fruit vinegars, all without preservatives.\u003c\/p\u003e\n\u003cp\u003eKalamansi grows mainly in the Philippines, with the province of Bukidnon and the Mindanao region considered the main growing areas. It is harvested almost all year round; the fruit is picked green, then ripens on the tree to a delicate orange peel. Because it is so small — about cherry-sized — it takes many hands for little juice, which makes products like this vinegar a small treasure trove.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly enjoys, have earned Belberry the title of purveyor to the Belgian royal family. All due respect. If you'd like to try their range, you can find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry assortment\u003c\/a\u003e here — for example, the \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224242510,"sku":"046VIA2320","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belberry-kalamansi-citrus-vinegar.jpg?v=1750980552"},{"product_id":"belberry-cameroon-mango-vinegar-mangoessig","title":"Cameroon Mango Vinegar - Mango Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eMango Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eThe Cameroon Mango Vinegar is a Belgian fruit vinegar based on white wine vinegar with ripe mango pulp from Cameroon. Sweet-fruity, tropical, harmonious. For chicken salad, asparagus, rice pudding, and warm curries.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango vinegar\u003c\/strong\u003e from Belberry is a sweet-fruity fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you'll find a white wine vinegar and the pulp of ripe mangoes from Cameroon – a country with a humid, warm climate and rainy months, which gives the fruits their particularly sweet, tree-ripened character.\u003c\/p\u003e\n\n\u003ch3\u003eTree-ripened, sweet, with tropical depth\u003c\/h3\u003e\n\u003cp\u003eMangoes from Cameroon are considered particularly aromatic by gourmets because they are allowed to ripen on the tree and are not harvested green. The fruit pulp brings this ripeness directly into the bottle: a rich sweetness with a hint of resin and floral notes, reminiscent of mango chutney, yet soft and round.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the Cameroon Mango Vinegar shines golden yellow to amber, and on the palate, it reveals itself to be sweet-sour and surprisingly gentle. The acidity recedes into the background, with mango carrying the main flavor. Ripe, fruity, tropical – a vinegar that is more reminiscent of a chutney than a classic vinegar variation.\u003c\/p\u003e\n\n\u003ch3\u003eWe like it with chicken, asparagus, and rice pudding\u003c\/h3\u003e\n\u003cp\u003eMango vinegar is the secret star of warm cuisine: in a marinade of oil, ginger, and mango vinegar for roasted chicken, in curry sauces with coconut milk, or as a fruity counterpoint in a lentil dal. A few drops at the very end transform a simple dish into a delightful discovery.\u003c\/p\u003e\n\u003cp\u003eWe especially like it with white asparagus in May: a dressing made from three parts mild sunflower oil, one part mango vinegar, a pinch of salt, and freshly ground black pepper – topped with a few roasted almonds and the appetizer is ready. We also enjoy it with a salad of chicken, arugula, and papaya, where the mango note doubles the papaya's sweetness.\u003c\/p\u003e\n\u003cp\u003eAnd in dessert, it shows another side: a splash over rice pudding with cinnamon, over quark dishes, or over a coconut sorbet – suddenly the dessert tastes like a distant journey to Africa. Shake before use, the fruit pulp settles when at rest. Store in a cool, dark place after opening.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, Cameroon, and a royal house in Brussels\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk in West Flanders. There, André Vandererfven took over a small gourmet business from the late 19th century in 1956. His son Thierry has been expanding the Royal Selection line since 1990 – jams, fruit sauces, ketchups, and fruit vinegars like this Cameroon Mango Vinegar. All Belberry products are made without preservatives.\u003c\/p\u003e\n\u003cp\u003eCameroon is located in Central Africa and is known as \"Little Africa\" due to its climatic diversity. From tropical rainforest to savanna, mangoes of exceptional quality thrive here, many of them from small-scale wild harvesting. The fact that Belberry brings precisely these mangoes into a Belgian white wine vinegar is a small culinary world tour in a bottle.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly likes, have earned Belberry the title of purveyor to the Belgian royal family. All due respect. If you'd like to try their range, you'll find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry assortment\u003c\/a\u003e with us – for example, the \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-sweet-raspberry-vinegar-himbeeressig\"\u003eSweet Raspberry Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224308046,"sku":"046VIA2305","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Belberry-Cameroon-Mango-Vinegar.jpg?v=1750980556"},{"product_id":"belberry-sweet-raspberry-vinegar-himbeeressig","title":"Sweet Raspberry Vinegar – Raspberry Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eSweet Raspberry Vinegar is a sweet and fruity raspberry vinegar from Belgium, based on white wine vinegar with the pulp of ripe raspberries. Not a harsh everyday vinegar, but a fine, berry-like companion for green asparagus, goat cheese, and leaf salads.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e from Belberry is a sweet and fruity fruit vinegar from the Royal Selection line, produced in Kortrijk, West Flanders. In the 200 ml bottle, you'll find a berry-flavored vinegar variation made from white wine vinegar and raspberry fruit pulp — not harsh acidity, but a soft fruit fullness that happily pairs with walnut oil.\u003c\/p\u003e\n\u003ch3\u003eDeep red, berry-soft, with a fine edge\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the raspberry vinegar glows ruby red, and as soon as you open it, the scent of ripe berries wafts into your nose. The fruit pulp brings the full berry flavor, while the white wine vinegar keeps the acidity at a pleasant middle ground.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Sweet Raspberry Vinegar is sweet-sour and surprisingly soft, with a deep berry spice that lingers longer than the acidity would suggest. Sweet, fruity, with a fine edge — a vinegar you can even taste pure from a spoon to get to know it.\u003c\/p\u003e\n\u003ch3\u003eWe like it with green asparagus and warm goat cheese\u003c\/h3\u003e\n\u003cp\u003eThe classic stage is the vinaigrette: three parts walnut oil, one part raspberry vinegar, a pinch of salt, freshly ground pepper, a hint of honey. The result is a dressing that perfectly complements green asparagus in season from April to June, warm goat cheese on toast, or colorful leaf salads with walnuts.\u003c\/p\u003e\n\u003cp\u003eWe particularly enjoy this vinegar with a small cheese platter featuring aged Chèvre and pan-fried chicken breast fillet — the berry note enhances the roasted flavor. In summer, we also find it delicious with a salad of arugula, fresh strawberries, and shaved Parmesan; a few drops as a finish are enough.\u003c\/p\u003e\n\u003cp\u003eAnd it also works in sweet dishes: a splash over rice pudding, quark dishes, or raspberry sorbet turns a simple dessert into a subtle highlight. For those who dare, try it in a Gin Tonic — with a raspberry on the rim of the glass, it makes a fine aperitif. Shake before use, as the fruit pulp settles when still.\u003c\/p\u003e\n\u003ch3\u003eKortrijk, two generations and a royal family\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk, a city in West Flanders. There, in 1956, André Vandererfven took over a small gourmet shop from the late 19th century. Instead of just trading in purchased goods, he began to make preserves and jams himself — a step that still characterizes the company today.\u003c\/p\u003e\n\u003cp\u003eSince 1990, his son Thierry has been expanding the Royal Selection line — preserves, fruit sauces, ketchups, and fruit vinegars like the Sweet Raspberry Vinegar. The products are made without preservatives and are now found in delicatessens and upscale hotels around the world. The citrus marmalades, which Queen Paola particularly enjoys, have earned Belberry the title of purveyor to the Belgian royal family. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eIf you'd like to explore more of the line, you'll find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry range\u003c\/a\u003e with us — for example, the exotic \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e, the clear, citrusy \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our assortment.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224406350,"sku":"046VIA2304","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Belberry-Sweet-Raspberry-Vinegar.jpg?v=1750980559"},{"product_id":"il-tinello-apfelessig-millemele","title":"Il Tinello – Millemele Apple Cider Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eIl Tinello Millemele Apple Vinegar, fruity from many apple varieties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Il Tinello Millemele Apple Vinegar is an intensely fruity apple vinegar from the Acetaia Il Borgo del Balsamico in Albinea. Obtained from fermented cider, it has a natural apple aroma and adds a bright, fruity acidity to salads, marinades, and sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eIl Tinello Millemele Apple Vinegar\u003c\/strong\u003e is an Italian \u003cstrong\u003eapple vinegar\u003c\/strong\u003e made from fermented cider by sisters Cristina and Silvia Crotti in Albinea. The name Millemele, meaning \"thousand apples,\" refers to the many apple varieties from which it is made. With 5% acidity, it is light and clear, has an intense apple fragrance, and remains thin like a wine vinegar, not thick like a balsamic.\u003c\/p\u003e\n\n\u003ch3\u003eBright, clear scent of fresh apples\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Millemele is light and clear, with a natural, fresh apple scent on the nose, reminiscent of ripe fruit from the garden.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it reveals a bright, fruity acidity that is rounded by the apple fruit while remaining lively. Unlike a balsamic, it remains thin and clear—maturation in the barrel gives it aroma, not thickness. Just a splash brings true apple freshness to a dish without weighing it down. This is exactly what makes it so popular in summer when things should be light and fresh. You can taste the ripe apple fruit in every drop, yet it remains pleasantly clear on the palate, without the sharp edge of some wine vinegars.\u003c\/p\u003e\n\n\u003ch3\u003eFor summer salads, marinades, and light sauces\u003c\/h3\u003e\n\u003cp\u003eIl Tinello Apple Vinegar belongs in fresh summer salads, light sauces, marinades, and even cake batter.\u003c\/p\u003e\n\u003cp\u003eWhisk it into a light dressing for leaf or chicken salad, add it to a light gravy or a marinade for chicken. A dash in an apple cake adds a surprisingly fresh note. And on hot days, we like to mix it with cold mineral water for a refreshing spritzer, a simple Italian summer trick. On a carrot-apple salad or grated celery, just a splash shows how much freshness it holds.\u003c\/p\u003e\n\u003cp\u003eThe 250 ml bottle lasts a long time because even a little bit brings plenty of apple to the mix. It complements the robust \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic vinegars\u003c\/a\u003e of the Acetaia with a bright, fruity note, much like the fresh \u003ca href=\"\/en\/products\/il-tinello-weisser-balsamico\"\u003ewhite balsamic\u003c\/a\u003e does elsewhere.\u003c\/p\u003e\n\n\u003ch3\u003eMore than just balsamic from the Crotti family\u003c\/h3\u003e\n\u003cp\u003eIl Borgo del Balsamico is the acetaia owned by sisters Cristina and Silvia Crotti in Albinea, in the green hills of Reggio Emilia.\u003c\/p\u003e\n\u003cp\u003eThe family is known for its balsamic vinegars, but fruit vinegars like the Millemele have also been part of the assortment for over 40 years. Before vinegar became their passion, the family ran the fashion house Maska for over 30 years, until the sisters sold it around the year 2000 to dedicate themselves entirely to vinegar.\u003c\/p\u003e\n\u003cp\u003eThe Millemele is made from fermented cider and aged in barrels, where it retains its clear apple aroma. Like all vinegars from the acetaia, it contains no caramel coloring and no preservatives, just as the family has always practiced with every one of their vinegars.\u003c\/p\u003e\n\u003cp\u003eIn addition to apple vinegar, Il Borgo del Balsamico offers red and white wine vinegar as well as the full range of Aceto Balsamico di Modena. You can find the \u003ca href=\"\/en\/collections\/il-borgo-del-balsamico\"\u003eentire collection from the Acetaia\u003c\/a\u003e and another fresh \u003ca href=\"\/en\/products\/il-tinello-weissweinessig\"\u003ewhite wine vinegar\u003c\/a\u003e in our shop.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":53071232270670,"sku":"046VIA2212","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/il-tinello-apfelessig-millemele.jpg?v=1750980743"},{"product_id":"greenomic-apfel-balsamico","title":"Apple Balsamic","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Balsamic from Greenomic Delikatessen, mild and rounded\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eApple Balsamic from Greenomic Delikatessen is a mild Italian balsamic vinegar made from cooked grape must, wine vinegar, and apple juice. Of all the flavored varieties from the producer, it is the most understated, making it suitable even where a dark Aceto would be too overpowering.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Balsamic\u003c\/strong\u003e is a sweet and fruity balsamic vinegar that Greenomic Delikatessen produces in an Italian acetaia and ages for one year in oak barrels. The 250-milliliter bottle features a wooden cap and a handmade pourer, from which the rich brown vinegar emerges slowly and drop by drop. It belongs on salads, roasts, and cheese platters.\u003c\/p\u003e\n\n\u003ch3\u003eRich brown, mellow, and apple-sweet\u003c\/h3\u003e\n\u003cp\u003eWhen poured, the balsamic reveals golden reflections and flows syrupy along the spoon without splashing. Its aroma is that of ripe apples, but tempered, as if layered with warm wood. There is nothing sharp about it, not even the first impression from the open bottle.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the sweetness of the must leads, followed by the apple with its friendly acidity; both remain mellow rather than sharp. This mildness is why the Apple Balsamic also appeals to people who otherwise do not care for dark Aceto.\u003c\/p\u003e\n\n\u003ch3\u003eOn leaf salad, with roast pork, over cheese\u003c\/h3\u003e\n\u003cp\u003eFor a dressing, whisk two tablespoons of balsamic with six tablespoons of olive oil, adding salt, pepper, and a teaspoon of mustard. A salad of young greens, fennel strips, or shaved beetroot works well with this. If you like, add a drop of honey and omit the mustard.\u003c\/p\u003e\n\u003cp\u003eFor roast pork, add it to the pan drippings, where the apple note cuts through the richness and rounds out the sauce. It provides a fruity counterpoint over goat cheese, young sliced cheese, or baked Camembert, and in oven-roasted vegetables with pumpkin or carrots, it caramelizes during the final minutes of cooking. In a marinade for poultry, it works overnight and makes the meat noticeably more tender.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the must is cooked down first\u003c\/h3\u003e\n\u003cp\u003eThe beginning of every balsamic is grape must, which is fresh-pressed and cooked down openly for hours until one-third to one-half has evaporated. What remains is the mosto cotto—dark, thick, and so sugar-rich that it tastes sweet on its own. This reduction is the step that distinguishes a balsamic from any other culinary vinegar.\u003c\/p\u003e\n\u003cp\u003eOnly then does the aging in wood begin, which gives the mixture rest and balances the sweetness with the acidity of the wine vinegar. Greenomic Delikatessen has this work done in an Italian acetaia, and the apple juice contributes the fruit note that separates this vinegar from a dark Aceto.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry into the world of fruit vinegars\u003c\/h3\u003e\n\u003cp\u003eIf you have only ever had dark Aceto in your kitchen, start with the Apple Balsamic because it requires little and forgives much. It pairs equally well with oil, honey, and mustard and never dominates a mixture. Over fresh fruit, such as pear slices with crème fraîche, it then shows its sweet side.\u003c\/p\u003e\n\u003cp\u003eIn a dark cupboard, the sealed bottle will last for many months even after being opened. The stronger varieties await in the \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, and what else Greenomic Delikatessen brings from Italy can be found on the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand's shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071250424142,"sku":"060GRN1217","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721083060558,"sku":"060GRN1217_3","price":41.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-apfel-balsamico-250ml.jpg?v=1772103769"},{"product_id":"gernot-heinrich-verjus-gruensaft","title":"Verjuice Green Juice","description":"\u003ch2 id=\"speakable-headline\"\u003eVerjus Green Juice from the Gernot Heinrich Winery in Gols\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eVerjus green juice by Gernot Heinrich is an acidic juice made from unripe Zweigelt grapes, gently filtered and briefly pasteurized. It is neither wine nor vinegar, but a condiment that adds acidity without masking the flavor of a dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVerjus green juice\u003c\/strong\u003e is the green grape juice from the Gernot Heinrich winery in Gols in Austria's Burgenland region, pressed from grapes that are still firm and unripe on the vine at the end of July. Verjus literally means green juice, and that is exactly what is in the 370-milliliter bottle. It is not fermented, which is why it remains a culinary condiment rather than a late-night beverage.\u003c\/p\u003e\n\n\u003ch3\u003eGrape must, meadow herbs, and crisp apple\u003c\/h3\u003e\n\u003cp\u003eThe aroma is reminiscent of fresh grape must, meadow herbs shortly after being cut, and crisp apples that are not yet fully ripe.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the green juice is fresh and fruity; its acidity is vibrant and stimulating. It remains milder than a wine vinegar because it completely lacks the sharpness of acetic acid. What you taste is grape and not fermentation, and that makes all the difference.\u003c\/p\u003e\n\u003cp\u003eMixed with mineral water in a 1:10 ratio, it makes a refreshing drink for hot afternoons. It requires no added sugar yet tastes like more than just sour water. A sprig of mint or a slice of cucumber moves the whole thing in the direction of an aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Verjus represents in the kitchen\u003c\/h3\u003e\n\u003cp\u003eVerjus acidifies a dish without competing with wine or vinegar, which is why it has long been highly regarded in fine dining.\u003c\/p\u003e\n\u003cp\u003eWhere vinegar masks the aromas of a sauce and wine overrides them with its own character, Verjus brings only acidity and leaves everything else untouched. It adds tension to soups and sauces, and can be used to pickle vegetables or marinate poultry.\u003c\/p\u003e\n\u003cp\u003eIt has become established in many kitchens as a mild vinegar substitute because it seasons subtly and still works where a vinegar would be far too overpowering. Even delicate companions like asparagus or artichokes tolerate it without clashing. In a vinaigrette, it takes on the role of vinegar without the oil having to fight against it.\u003c\/p\u003e\n\n\u003ch3\u003eEarly harvest and gentle bottling\u003c\/h3\u003e\n\u003cp\u003eYoung asparagus, a leaf salad with nut oil, and marinated poultry tolerate this acidity better than any sharp vinegar while retaining their own flavor.\u003c\/p\u003e\n\u003cp\u003eThe harvest takes place at the end of July, using 100% Zweigelt while the berries are still firm and have barely developed any sugar, as this very unripeness is what defines the juice. After a short period of resting, during which the solid particles settle, it is gently filtered and then briefly pasteurized.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the bottle belongs in the refrigerator, where the contents will keep for three to four weeks. 370 milliliters is enough for many dishes, as a generous splash is often all that is needed.\u003c\/p\u003e\n\u003cp\u003eFurther acidic companions for the kitchen can be found under \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/gernot-heinrich-naked-white-2023\"\u003enaked white\u003c\/a\u003e, an unfiltered white wine made from four grape varieties, comes from the same vineyards. A look at the \u003ca href=\"\/en\/collections\/weingut-gernot-heinrich\"\u003eGernot Heinrich Winery\u003c\/a\u003e shows how broadly this producer is positioned between juice and wine.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body AT-BIO-402 – Austrian Agriculture\u003c\/p\u003e","brand":"Weingut Gernot Heinrich","offers":[{"title":"370 ml","offer_id":53071251177806,"sku":"013HEI0008","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gernot-heinrich-verjus-gruensaft-2019_42ca0b58-4ff1-4f26-9a48-cd9905cccc80.jpg?v=1751010625"},{"product_id":"belberry-japanese-yuzu-vinegar-essig","title":"Japanese Yuzu Vinegar – Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eYuzu Vinegar from the Royal Selection by Belberry\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eJapanese Yuzu Vinegar is a Belgian fruit vinegar based on vinegar with the juice of the Japanese yuzu citrus fruit. A clear, floral, and lemony vinegar – between lime and mandarin – for fish, seafood, and sorbets.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eYuzu Vinegar\u003c\/strong\u003e by Belberry is a fruity, clear fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you will find the encounter of two worlds: a mild vinegar from Belgium and the juice of the yuzu, that yellow citrus fruit which grows on slender trees in Japan's Kyushu and has perfumed kitchens, teas, and winter baths there for centuries.\u003c\/p\u003e\n\u003ch3\u003eBetween lime, mandarin, and a fine bitter note\u003c\/h3\u003e\n\u003cp\u003eThe aroma of the yuzu is distinctive and complex, and the vinegar carries it well: a scent of citrus blossoms, a hint of grapefruit, less acidic than lemon, and less sweet than mandarin. The yuzu contains only about two-thirds of the acid of a lemon; a kilo of fruit yields only about 100 ml of juice.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Japanese Yuzu Vinegar is clear and vibrant, with a fine bitter trace that underscores its aperitif character. Floral, fresh, and subtly spicy – a vinegar that makes little impression in the bottle but even more on the plate.\u003c\/p\u003e\n\u003ch3\u003eOver fish, poultry, and sorbet\u003c\/h3\u003e\n\u003cp\u003eYuzu vinegar loves the lighter side of cooking: with raw fish as a ponzu-like note, with seafood, or with pan-seared salmon or chicken. A few drops over sautéed scallops or sashimi elevate the dish to a new level without overpowering it.\u003c\/p\u003e\n\u003cp\u003eIn desserts, this vinegar opens another door: a splash over lemon sorbet, mango quark, or coconut panna cotta provides a fresh depth that you wouldn't otherwise get from lime. A teaspoon of yuzu vinegar in a glass of Prosecco or tonic water with ice makes a fine aperitif for mild evenings.\u003c\/p\u003e\n\u003cp\u003eA vinaigrette for arugula, fennel, and orange segments is the classic method: three parts mild olive oil, one part yuzu vinegar, a touch of honey, salt, and pepper. Shake before use and store in a cool, dark place after opening – this keeps the citrus aroma vibrant for a long time.\u003c\/p\u003e\n\u003cp\u003eIt is worth taking a look at the ingredient list: while its siblings in the line contain 30 percent fruit pulp, the Yuzu Vinegar contains 24 percent juice, which is a substantial amount for this raw material. It is thickened with starch instead of pectin, which is why it appears clearer in the glass than its pulpy relatives. There are no preservatives involved here either.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, two generations, and an unusual citrus fruit\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is based in Kortrijk in West Flanders, where André Vandererfven took over a small gourmet shop from the late 19th century in 1956. His son Thierry has been expanding the Royal Selection line since 1990 – jams, fruit sauces, ketchups, and fruit vinegars, all without preservatives.\u003c\/p\u003e\n\u003cp\u003eThe yuzu itself is an ancient fruit from the Yangtze basin in China that arrived in Japan around 1,300 years ago. Today, the majority is grown in the Kochi and Tokushima prefectures, with the harvest running from October to January. In Europe, fresh yuzu is a rarity; the price per kilo is often over 50 euros. The fact that Belberry brings this fruit into a Belgian vinegar is a beautiful little culinary bridge between Belgium and Japan.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly likes, have earned Belberry the title of Royal Warrant Holder of the Belgian Royal Family. Quite an achievement. If you would like to taste your way through the line, you can find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe entire Belberry assortment\u003c\/a\u003e here – for example, the \u003ca href=\"\/en\/products\/belberry-kalamansi-citrus-vinegar-essig\"\u003eKalamansi Citrus Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-sweet-raspberry-vinegar-himbeeressig\"\u003eSweet Raspberry Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071252488526,"sku":"046VIA3029","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belberry-japanese-yuzu-vinegar.jpg?v=1750981143"},{"product_id":"a-lolivier-feigenessig-mit-fruchtmark-200ml","title":"Fig Balsamic Vinegar with Fruit Pulp","description":"\u003ch2 id=\"speakable-headline\"\u003eFig vinegar with rich fruit pulp from Provence\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe fig vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence, thick and creamy due to a high proportion of fig pulp. It is not a vinegar fermented from figs, but a spirit vinegar refined with plenty of fig purée.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig vinegar\u003c\/strong\u003e with fruit pulp brings the dark sweetness of ripe figs into a small bottle and is one of the most popular vinegar specialties from the Parisian oil mill A l'Olivier. For this vinegar preparation, spirit vinegar is stirred with around 40 percent fig pulp, a little sugar, and pectin, which is why it is thick, creamy, and deep dark in the glass. The French call it \"Vinaigre à la pulpe de figue\" (vinegar with fig pulp), and that is exactly how it tastes.\u003c\/p\u003e\n\n\u003ch3\u003eRipe fig, dark and velvety\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the fig vinegar appears deep brown and viscous; on the nose, ripe figs with a warm, sweet-and-sour core and a hint of caramel.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it plays to the strengths of its fruit pulp: first the dark sweetness of the fig, then the clear acidity of the spirit vinegar, which provides the backbone. Creamy, fruity, and profound, it rests on the spoon—velvety and round rather than sharp.\u003c\/p\u003e\n\u003cp\u003eIn France, such fruity vinegars have always belonged on the bistro table, and A l'Olivier still makes them today with real fruit pulp instead of mere flavoring. A single drop gives a simple dish depth, and because the pulp thickens it, it stays where you put it instead of dripping off the lettuce leaf.\u003c\/p\u003e\n\n\u003ch3\u003eFrom creamy vinegar to creamy vinaigrette\u003c\/h3\u003e\n\u003cp\u003eStir the fig vinegar with some \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e or nutty hazelnut oil, and the creamy vinegar turns into a creamy vinaigrette for colorful salads—one of the thickest among our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFig sweetness loves bold partners. It plays out its fullness with foie gras and white meat, and a few drops deglaze the pan after frying to create a quick, dark sauce. We love drizzling it over aged goat cheese, over arugula with toasted walnuts, or, if you want something sweet, over a scoop of vanilla ice cream. Grilled figs and a spoonful over warm, baked Camembert also pair perfectly with it—that is the extent of its range.\u003c\/p\u003e\n\n\u003ch3\u003eA Parisian oil mill since 1822\u003c\/h3\u003e\n\u003cp\u003eA l'Olivier was founded in 1822 by the pharmacist Eugène Popelin, who wanted to introduce the people of Paris to high-quality olive oil.\u003c\/p\u003e\n\u003cp\u003eThe small oil shop in the Marais district grew into a family business with over 50 oils and a handful of fruity vinegars, just as Popelin once intended, and it was already receiving awards at the World's Fairs of 1867 and 1889. Good 200 years later, the name still stands for that same level of care.\u003c\/p\u003e\n\u003cp\u003eToday, the Provençal workshops near Nice select the fruits, blend the fruit pulp, and bottle the vinegars, while a mill near Poitiers presses seed and nut oils. In addition to the fig vinegar, you will find the fruity-red \u003ca href=\"\/en\/products\/a-lolivier-himbeeressig-mit-fruchtmark-200ml\"\u003eraspberry vinegar\u003c\/a\u003e and the rest of the \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier assortment\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\n\u003ch3\u003eOver ripe figs with goat cheese\u003c\/h3\u003e\n\u003cp\u003eShake before use, as the fig pulp settles at the bottom, and after opening, the 200 ml bottle keeps best when refrigerated. For a quick appetizer, arrange ripe figs with some goat cheese, drizzle the vinegar over them, and serve with a glass of Crémant. And if you are looking for a gift, combine the fig vinegar with the raspberry and mango vinegars for a fruity trio. A mild summer evening needs nothing more.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":53071419375950,"sku":"046FRO8418","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/a-l-olivier-feigenessig.jpg?v=1750981937"},{"product_id":"a-lolivier-mangoessig-mit-fruchtmark-200ml","title":"Mango vinegar with fruit pulp","description":"\u003ch2 id=\"speakable-headline\"\u003eMango vinegar with fruit pulp, exotic and golden yellow\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe mango vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence, golden yellow, thick, and full of mango pulp. It is not a vinegar fermented from mangoes, but a spirit vinegar refined with plenty of mango purée.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango vinegar\u003c\/strong\u003e with fruit pulp brings the tropical sweetness of ripe mango into your glass and is the most exotic of the fruit vinegars from the Parisian oil mill A l'Olivier. For this vinegar preparation, a spirit vinegar is stirred together with about 40 percent mango pulp, a little sugar, and pectin, which makes it thick and sun-yellow. The French call it \"Vinaigre à la pulpe de mangue,\" and a fruity vinegar like this one adds sweetness and acidity to a dish with just a spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eGolden yellow, tropical, and velvety sweet\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the mango vinegar glows golden yellow and viscous; on the nose, ripe mango, sunny and a little floral. The warm yellow is reminiscent of a mango in the sun, of distant lands, and shimmering summer days.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first get the full tropical sweetness, then the clear acidity of the spirit vinegar, which keeps the fruit in balance. Fruity, exotic, and velvety, it rests on the tongue—soft and round, never sharp. A few drops, and your simple salad will taste of summer and faraway places.\u003c\/p\u003e\n\n\u003ch3\u003eAt home in Asian cuisine\u003c\/h3\u003e\n\u003cp\u003eWhisk the mango vinegar with a little \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e or nutty sesame oil to make a vinaigrette for colorful salads and Asian dishes—one of the sunniest of our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eMango likes things light and spicy at the same time. It shows off its fruitiness with grilled fish, roasted chicken, or over a glass noodle salad, and a spoonful elevates a summery fruit salad. It tastes just as refined with mild fresh goat cheese or on a plate with raw vegetables and dip, and even a slice of bread with cream cheese gets a fruity twist. As a little trick, a splash in Crémant or sparkling wine makes for a golden, fruity aperitivo, and just like that, you bring a taste of the exotic to the table.\u003c\/p\u003e\n\n\u003ch3\u003eA Parisian house with a passion for the new since 1822\u003c\/h3\u003e\n\u003cp\u003eIn 1822, the pharmacist Eugène Popelin founded a small oil shop in the Marais district to introduce Parisians to high-quality olive oil, which was a rare commodity north of Provence at the time.\u003c\/p\u003e\n\u003cp\u003eIt grew into a family business with over 50 oils and a range of fruit vinegars, honored at the World's Fairs of 1867 and 1889. Here, tradition and curiosity go hand in hand, just as Popelin once intended, and the house has even patented a process for the aroma-preserving refinement of its oils.\u003c\/p\u003e\n\u003cp\u003eAlongside classics like raspberry, the exotic mango clearly shows this desire for the new. To this day, the Provençal workshops near Nice select the fruits, while a mill near Poitiers presses seed and nut oils. The red \u003ca href=\"\/en\/products\/a-lolivier-himbeeressig-mit-fruchtmark-200ml\"\u003eraspberry vinegar\u003c\/a\u003e belongs to the same range, and you can find the rest of the \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier assortment\u003c\/a\u003e with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor a summer salad with oil, chili, and lime\u003c\/h3\u003e\n\u003cp\u003eShake before use, as the mango pulp settles at the bottom, and the opened 200 ml bottle stays fresh the longest when kept in a cool place. For a quick summer salad, mix mango vinegar, a little oil, chili, and lime to make a dressing for leaf lettuce, avocado, and shrimp. And over a scoop of mango sorbet, a dash provides the final kick. If you like, combine it with the fig and raspberry vinegars to create a fruity trio—a perfect summery gift.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":53071421604174,"sku":"046FRO8469","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/a-l-olivier-mangoessig.jpg?v=1750981940"},{"product_id":"malpighi-balsamo-di-arancia","title":"Balsamo di Arancia – Orange Dressing","description":"\u003ch2\u003eAcetaia Malpighi – Balsamo di Arancia – Orange Dressing\u003c\/h2\u003e\n\u003cp\u003eAcetaia Malpighi's Balsamo di Arancia is an orange dressing based on Prelibato. A white balsamic vinegar made from the finest Trebbiano Modenese grapes, whose must matures for at least 5 years in ash wood barrels, giving it fragrance and creaminess, is flavored with orange juice concentrate and natural orange juice extract, making it light golden in color and particularly fruity in taste.\u003c\/p\u003e\n\u003ch3\u003eOrange Dressing – White Balsamic with Orange\u003c\/h3\u003e\n\u003cp\u003eAcetaia Malpighi's Prelibato, made from 100% white grape must, is an almost completely transparent white balsamic vinegar characterized by an unimaginable aromatic density, and forms the base of this orange dressing.\u003c\/p\u003e\n\u003cp\u003eThis fruity, flavorful, and delicate condiment is a successful blend of sweetness, acidity, and a juicy orange note. This orange dressing pairs particularly well with winter salads such as lamb's lettuce, chicory, and radicchio, often in combination with orange segments or pomegranate seeds. It complements duck and goose, as well as fish and seafood. Since it would lose its aroma during cooking, please only use it when serving.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Acetaia Malpighi","offers":[{"title":"100 ml","offer_id":53071521939790,"sku":"045MAL0026","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/malpighi-balsamo-di-arancia-orangen-balsam-essig.jpg?v=1752647958"},{"product_id":"malpighi-balsamo-di-fichi","title":"Fig Balsamic - Fig Dressing","description":"\u003ch2\u003eAcetaia Malpighi – Balsamo di Fichi – Fig Dressing\u003c\/h2\u003e\n\u003cp\u003eThe Balsamo di Fichi from Acetaia Malpighi is a fig dressing based on Aceto Balsamico di Modena. A dark balsamic vinegar made from the best Trebbiano Modenese grapes, whose must matures for at least 5 years in oak barrels, giving it fragrance and creaminess, is flavored with syrup from dried figs, making it deep dark in color and particularly fruity in taste.\u003c\/p\u003e\n\u003ch3\u003eFig Dressing – Balsamic with Fig\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena PGI is made from the must of grapes from their own vineyards and wine vinegar from their own production, aged for 5 years in oak barrels. A 100% natural product, free from caramel, colorants or additives.\u003c\/p\u003e\n\u003cp\u003eThis fruity, tasty, and delicate seasoning is a successful blend of spice, sweetness, and acidity, with an intense fig note. This fig dressing pairs particularly well with winter salads, such as lamb's lettuce, chicory, and radicchio, often in combination with fresh figs or pomegranate seeds. It goes well with goat cheese, mozzarella, and aged cheese, thinly sliced ham, and fruits like melon and caramelized fruits. As it would lose its aroma during cooking, please only use it when serving.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Acetaia Malpighi","offers":[{"title":"100 ml","offer_id":53071522562382,"sku":"045MAL0027","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/malpighi-feigen-dressing.png?v=1789124270"},{"product_id":"martinpouret-apfelessig-mit-honig","title":"Apple cider vinegar with honey","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Cider Vinegar with Honey from the last vinegar master of Orléans\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Apple Cider Vinegar with Honey from Martin-Pouret is a French cider vinegar made from Norman apples, refined with creamy honey from the Gâtinais region. Not a harsh industrial vinegar, but a mild fruit vinegar in which sweet fruit and soft acidity strike a balance.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Cider Vinegar with Honey\u003c\/strong\u003e is called Vinaigre Cidre et Miel du Gâtinais at Martin-Pouret and is a cider vinegar from the French city of Orléans. It is made from the cider of Norman apples, and ten percent mild forest honey from the Gâtinais gives it its unique profile. This keeps the apple cider vinegar fruity instead of sharp, and soft instead of pungent.\u003c\/p\u003e\n\n\u003cp\u003eEven its aroma carries notes of ripe apple and warm honey, and the palate reveals the fine signature of the house: sweet fruit and gentle acidity hand in hand. Fruity, soft, mild – a vinegar that flatters rather than stings.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, soft, with warm honey sweetness\u003c\/h3\u003e\n\u003cp\u003eThe cider vinegar has a completely natural aroma of apple and honey and tastes rounder than a classic wine vinegar. The ten percent Gâtinais honey captures the malic acid and brings it into a harmonious, almost creamy balance.\u003c\/p\u003e\n\u003cp\u003eThe honey comes from the Gâtinais, a region south of Paris where wildflowers, heather, acacia, and chestnuts bloom. Since 1999, the approximately 76,000-hectare plain has been protected as a nature park. From there comes the creamy, mildly floral honey that gives the apple cider vinegar its special gentleness – a terroir in a glass that you can truly taste.\u003c\/p\u003e\n\n\u003ch3\u003eIn summer salads, with poultry, in light sauces\u003c\/h3\u003e\n\u003cp\u003eThis apple cider vinegar loves fresh, summery dishes: colorful leaf salads, chicken salad, and light sauces to which it adds a fruity acidity. Vegetable soups and meat marinades also gain a fine sweet-and-sour note that never becomes overpowering. A dash in the salad bowl, a spoonful in a roast gravy – this is how it best shows its mild, fruity nature.\u003c\/p\u003e\n\u003cp\u003eIn a vinaigrette with the \u003ca href=\"\/en\/products\/martinpouret-honig-senf-mit-chardonnay\"\u003eHoney Mustard with Chardonnay\u003c\/a\u003e from the same house, it is at its best – honey meets honey, and the two get along famously. And for those who like, add a splash over apple pie or stir it with sparkling water and a dash of crémant for a refreshing spritzer. It also has its place wherever lemon would otherwise be used.\u003c\/p\u003e\n\n\u003ch3\u003eThe last vinegar master of Orléans since 1797\u003c\/h3\u003e\n\u003cp\u003eOrléans was once the vinegar capital of France. Around 1810, there were about 400 vinegar makers in the city on the Loire; a royal decree had already ennobled the vinegars and mustards of Orléans centuries earlier. Today, only one of these many houses remains: Maison Martin-Pouret.\u003c\/p\u003e\n\u003cp\u003eSince 1797, wine vinegar has been aged here according to the slow méthode d'Orléans in the open air and in oak barrels – for vinegar, this is the equivalent of traditional bottle fermentation for sparkling wine. In 2019, David Matheron and Paul-Olivier Claudepierre took over the house, two young minds with a sense for old craftsmanship, and they continue this heritage with visible pride – alongside vinegars, they also produce cornichons and \u003ca href=\"\/en\/collections\/martin-pouret-cornichons-und-senf\"\u003emustard and vinegar from Martin-Pouret\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you would like to taste your way through the house, you will also find our mild \u003ca href=\"\/en\/products\/martin-pouret-rose-weinessig\"\u003eRosé Wine Vinegar\u003c\/a\u003e – a second one that tends to flatter rather than sting. It is remarkable how vibrant a tradition over 200 years old can taste.\u003c\/p\u003e\n\n\u003ch3\u003eIn summer, also as a spritzer with sparkling water\u003c\/h3\u003e\n\u003cp\u003eThe Apple Cider Vinegar with Honey should be used sparingly – one to two teaspoons are enough for a vinaigrette, as its sweetness goes a long way. A reliable companion for leaf salads, poultry, or steamed vegetables, and in summer, it also makes a great spritzer with cold sparkling water. Once opened, stored in a cool and dark place, it remains aromatic for a long time – a little bottle that will accompany you through many salads.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":53071543468366,"sku":"047MMP0010","price":6.95,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721584279886,"sku":"047MMP0010_3","price":19.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/martin-pouret-apfelessig-mit-honig.jpg?v=1750983300"},{"product_id":"lang-weinessig-mango-fruchtbalsam-250ml","title":"Mango Fruit Balm","description":"\u003ch2\u003eMango Fruit Balsamic by Lang Weinessig\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMango Fruit Balsamic\u003c\/strong\u003e from \u003cstrong\u003eLang Weinessig\u003c\/strong\u003e is a fruity vinegar preparation made from white wine vinegar, mango, and cane sugar. It is the harmony between fruit, sweetness, and the acidity of the wine vinegar that makes this fruit balsamic so special.\u003c\/p\u003e\n\u003cp\u003ePure exotic fruit meets vibrant acidity from the wine vinegar and surprises with an extra kick for your palate. With 51% fruit content, the Mango Fruit Balsamic is a real fruit bomb. Made from only natural ingredients and without artificial flavors in the Southern Palatinate, it accompanies summer salads, whether vegetarian, with fish, scampi, or chicken. It also spruces up your fruit salad or yogurt, as well as a sparkling glass of mineral water or a well-chilled Prosecco. The Lang Weinessig Mango Fruit Balsamic is a delight not only for mango fans.\u003c\/p\u003e\n\u003ch3\u003eLang Weinessig Fruit Balsamic from the Southern Palatinate\u003c\/h3\u003e\n\u003cp\u003eJens Lang, founder of Lang Weinessig, learned and worked in Michelin-starred kitchens. We call it a stroke of luck that Jens fell in love with a winemaker's daughter from the Palatinate, as this brought wine and vinegar makers together. As a chef, Jens knows what matters: very good quality of natural ingredients, versatile use of lightly acidic products, and above all, great taste.\u003c\/p\u003e\n\u003cp\u003eIt's not for nothing that the Palatinate is considered the Tuscany of the North; the sun simply shines more here than in other German regions, leaving the Kaiserstuhl aside for a moment, even figs grow here, but above all, wine. The wines from an organic-certified winery in the Southern Palatinate are the basis for this unique vinegar preparation.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":53071551136078,"sku":"046LAN008","price":8.8,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721615573326,"sku":"046LAN008_3","price":25.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-mango-fruchtbalsam.jpg?v=1750983618"},{"product_id":"lang-weinessig-himbeere-fruchtbalsam-250ml","title":"Raspberry Fruit Balm","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Fruit Balsamic by Lang Weinessig from the Southern Palatinate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Fruit Balsamic by Lang Weinessig is a vinegar preparation in which raspberry pulp accounts for more than half the content, with the wine vinegar playing a smaller role. It comes out of the bottle thick like a fruit purée, sweet, with the tart core of the berry underneath.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Fruit Balsamic\u003c\/strong\u003e is the raspberry vinegar preparation by Lang Weinessig from the Southern Palatinate, available in a 250-milliliter bottle. In this context, \"vinegar preparation\" means that there is more fruit in the bottle than vinegar: the raspberry pulp sets the tone, while the wine vinegar keeps it lively.\u003c\/p\u003e\n\n\u003ch3\u003eRich raspberry, with the tart core of the berry\u003c\/h3\u003e\n\u003cp\u003eIt smells of freshly picked raspberries and tastes exactly like that—sweet and full, with that tart note that only this fruit possesses. Because it contains so much pulp, the balsamic is dense and velvety, almost a purée that keeps the acidity fresh and vibrant. It clings to a light leaf rather than running into the bowl.\u003c\/p\u003e\n\u003cp\u003eA splash is enough, and the plate smells like July. The sweetness comes from the fruit itself, with a little added sugar, and the concentrated juice provides a sharp finish so that the raspberry is not lost in the acidity. It is precisely this dual approach—pulp and juice—that makes the difference compared to a merely flavored bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFruit vinegar for salad, cheese, and summer drinks\u003c\/h3\u003e\n\u003cp\u003eThis fruit vinegar is right at home over field greens with goat cheese, as well as alongside fish, scampi, or roasted duck breast, where the berry stands up to the fat. In yogurt, over vanilla ice cream, or over fresh strawberries, it shows its sweet side without needing any further ingredients. A ripe soft cheese also benefits from a spoonful. Even those who usually reach for lemon will find this a brighter way to dress a salad with goat cheese.\u003c\/p\u003e\n\u003cp\u003eIt makes its greatest entrance in a glass: a dash in cold mineral water, secco, or prosecco, and your aperitif is ready. Those who prefer something exotic can reach for the \u003ca href=\"\/en\/products\/lang-weinessig-mango-fruchtbalsam-250ml\"\u003eMango Fruit Balsamic\u003c\/a\u003e, while those who prefer something dark and spicy should choose the \u003ca href=\"\/en\/products\/lang-weinessig-balsamico-250ml\"\u003eBalsamico Südpfalz\u003c\/a\u003e. In summer, the bottle will surely travel back and forth between the salad bowl and the carafe.\u003c\/p\u003e\n\n\u003ch3\u003eThe pulp provides density, the juice provides brightness\u003c\/h3\u003e\n\u003cp\u003ePulp is the entire fruit flesh including its turbidity, whereas juice is only the clarified portion. At Lang Weinessig, pulp is therefore the first ingredient, because it brings body, color, and aroma, allowing the balsamic to flow off the spoon like a sauce. The color also reveals the difference, as clarified juice would be significantly paler in this instance.\u003c\/p\u003e\n\u003cp\u003eThe wine vinegar base is derived from Palatinate wine and provides a mild, soft acidity that gives the berry room to shine. This keeps the fruit balsamic true to the fruit while still acting as a seasoning that brings a salad bowl together. A sharp spirit vinegar would simply overwhelm the delicate berry fruit.\u003c\/p\u003e\n\n\u003ch3\u003eA dash in water, in secco, over ice cream\u003c\/h3\u003e\n\u003cp\u003eKeep the bottle in a cool place and shake it before use so that the fruit and vinegar combine again. In summer, it is worth keeping a small supply on hand, because the berry looks just as good on ice cream, in punch, and over fruit salad. For a dressing, whisk one spoonful with mild oil until smooth. It works just as well over feta cheese with walnuts in winter as it does in summer. The entire collection can be found in the \u003ca href=\"\/en\/collections\/lang-weinessig\"\u003eLang Weinessig assortment\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":53071557263694,"sku":"046LAN009","price":8.8,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721613574478,"sku":"046LAN009_3","price":25.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-himbeere-fruchtbalsam.jpg?v=1750983782"},{"product_id":"giuseppe-giusti-agrodolce-mit-apfel-250ml","title":"Agrodolce with apple","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet and Sour Apple Dressing from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGiuseppe Giusti’s Agrodolce with Apple is a sweet and sour dressing made from apple cider vinegar and fresh apple juice. Light and fruity, it is not a thick balsamic, but rather a zesty condiment for salads, vegetables, and fish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAgrodolce with Apple\u003c\/strong\u003e, Agrodolce con Mela, is a fruity vinegar specialty from Giuseppe Giusti in Modena. Apple cider vinegar and fresh apple juice come together to create a refined sweet and sour apple vinegar, balanced between acidity and sweetness. As a result, the Agrodolce with Apple brings a bright, fruity balance to the plate without the heaviness of a dark vinegar.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark, thick balsamic vinegars from the same house, this Agrodolce is light and fluid—a dressing, not a syrup. Fruity, zesty, and vibrant, it wakes up salads and vegetables without overpowering them. A modern, fresh idea from a very old acetaia.\u003c\/p\u003e\n\n\u003ch3\u003eFresh apple notes, sweet and tart\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Apple has a clear scent of ripe apple; on the palate, the mild acidity of the apple vinegar plays with the sweetness of the apple juice, making it both fresh and full-bodied.\u003c\/p\u003e\n\u003cp\u003eIt is this bright fruitiness that distinguishes it from heavy vinegars, keeping it light and invigorating. Where a dark balsamic adds depth, the apple refreshes, which is exactly what makes it a summer favorite. If you like apples, you will find this to be a more refined answer to the simple apple cider vinegar from the supermarket. You can find the stronger, dark alternative in the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003e2 Medaglie d'Oro Il Classico\u003c\/a\u003e if you want something more savory.\u003c\/p\u003e\n\n\u003ch3\u003eFresh in salads and with fish\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Apple loves fresh cuisine, salad creations, raw and cooked vegetables, raw and grilled fish, marinades, and sweet and sour sauces.\u003c\/p\u003e\n\u003cp\u003eAs a dressing over a crisp salad with a few drops of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, the apple note shines through clearly. It adds fruity acidity to grilled fish or marinades, and even coleslaw gets a lift from it. It turns simple vegetables into a vibrant dish.\u003c\/p\u003e\n\u003cp\u003eIt also shows what it can do over a bowl of young leaf greens, grated apple, and walnuts—fresh and well-rounded at the same time. Because it is light, you can pour it generously; here, freshness counts more than frugality. If you prefer something fruitier, sweeter, and more intense, try the \u003ca href=\"\/en\/products\/giuseppe-giusti-agrodolce-mit-granatapfel-250ml\"\u003eAgrodolce with Pomegranate\u003c\/a\u003e from the same range.\u003c\/p\u003e\n\n\u003ch3\u003eA modern idea from the oldest acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Apple combines fine apple cider vinegar with fruit sweetness—a new composition from one of Italy's most traditional acetaias.\u003c\/p\u003e\n\u003cp\u003eAcetaia Giuseppe Giusti was founded in 1605 in Modena and is considered the oldest vinegar producer in Italy, having been in family hands for over 400 years and currently in its 17th generation. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed a purveyor to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThe fact that a producer over 400 years old is now also crafting fresh Agrodolce dressings shows how tradition and new ideas can go hand in hand. This sweet and sour condiment is the modern, light side of a house otherwise known for its dark, dense vinegars. The Agrodolce with Apple is available in a 250 ml bottle; you can find other varieties in our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar selection\u003c\/a\u003e. Fresh apple in a dressing simply brings a great mood to the table.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071560180046,"sku":"046WIL38096","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-agrodolce-apfel-250ml.jpg?v=1750983902"},{"product_id":"giuseppe-giusti-agrodolce-mit-feige-250ml","title":"Fig agrodolce","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet and Sour Fig Vinegar from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Agrodolce with Fig from Giuseppe Giusti is a sweet and sour fig vinegar made from wine vinegar, fig juice, and grape juice. A fruity dressing, lighter than a dense balsamic, rounded and intense in flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAgrodolce with Fig\u003c\/strong\u003e, Agrodolce ai Fichi, is a sweet and sour \u003cstrong\u003efig vinegar\u003c\/strong\u003e from Giuseppe Giusti in Modena. Wine vinegar meets concentrated fig and grape juice, balanced between acidity and sweetness. This gives the fig vinegar its rounded, intense, and long-lasting flavor—fruity rather than heavy, with all the sweetness of ripe figs.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dense Condimento with Fig from the Il Denso line, this Agrodolce is a light dressing, fluid and fresh. Sweet, fruity, and lively, it coats salads and cheese without overpowering them. A modern, bright idea from a very old Acetaia.\u003c\/p\u003e\n\n\u003ch3\u003eRounded Fig, Sweet and Intense\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Fig smells of ripe figs; in terms of taste, the mild acidity of the wine vinegar plays with the honey-sweet fruit concentration, rounded and long-lasting.\u003c\/p\u003e\n\u003cp\u003eIt is this intense fruitiness that makes the fig vinegar so versatile: sweet enough for dessert and tangy enough for salad. The grape juice gives it additional depth without making it heavy, so it remains a true dressing. Those looking for the denser, syrupy version will find it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-feige-100ml\"\u003eBalsamic Vinegar with Fig\u003c\/a\u003e, the Condimento from the Il Denso line.\u003c\/p\u003e\n\n\u003ch3\u003eFine with Cheese, Salad, and Risotto\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Fig likes fruity and savory partners: gourmet salads with fruits and vegetables, young and aged cheese from cows, sheep, or goats, risotto, sweet dishes, and fruit salad.\u003c\/p\u003e\n\u003cp\u003eIt is right at home over creamy goat cheese or a salad with fresh figs, where the fruit encounters itself. On a risotto or with aged Pecorino, it adds a sweet and sour kick, and over vanilla ice cream, it becomes a quick dessert. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side completes the cheese board.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with grilled halloumi or a plate of raw ham and melon; the fig builds a bridge between salty and sweet. Because it is a light dressing, it can be poured generously—here, fruitiness counts more than economy. Those who prefer it a bit tarter should try the \u003ca href=\"\/en\/products\/giuseppe-giusti-agrodolce-mit-granatapfel-250ml\"\u003eAgrodolce with Pomegranate\u003c\/a\u003e from the same range, which brings a fine bitterness.\u003c\/p\u003e\n\n\u003ch3\u003eA Modern Idea from the Oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Agrodolce with Fig combines fine wine vinegar with concentrated fruit sweetness—a new composition from one of Italy's most traditional Acetaias.\u003c\/p\u003e\n\u003cp\u003eAcetaia Giuseppe Giusti was founded in Modena in 1605 and is considered Italy’s oldest vinegar manufacturer, in family hands for over 400 years and now in its 17th generation. As early as 1863, the vinegar merchant from Modena defined the golden basic ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed purveyor to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThe fact that a 400-year-old manufactory produces fresh Agrodolce dressings today shows how tradition and new ideas go together. The fig vinegar is the light, fruity side of a house otherwise known for dark, dense vinegars. The Agrodolce with Fig is available in a 250 ml bottle; you can find the other varieties, from apple to raspberry, in our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar selection\u003c\/a\u003e. Ripe fig in a dressing—that tastes like late summer.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071560245582,"sku":"046WIL38099","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-agrodolce-feige-250ml.jpg?v=1750983906"},{"product_id":"giuseppe-giusti-agrodolce-mit-granatapfel-250ml","title":"Pomegranate Agrodolce","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet-tart pomegranate vinegar from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe pomegranate agrodolce by Giuseppe Giusti is a sweet-tart pomegranate vinegar made from wine vinegar, pomegranate juice, and grape juice. A ruby-red dressing, fruity and velvety, lighter than a dense balsamic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAgrodolce with pomegranate\u003c\/strong\u003e, Agrodolce al Melograno, is a sweet-tart \u003cstrong\u003epomegranate vinegar\u003c\/strong\u003e from Giuseppe Giusti in Modena. Wine vinegar meets concentrated pomegranate and grape juice, balanced between acidity and sweetness. This is how the pomegranate vinegar gets its fruity freshness with the typically tart edge of the pomegranate.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark, dense balsamic vinegars of the house, this agrodolce is a light dressing, fluid and fresh. Fruity, tangy, velvety, it coats salad and cheese without overpowering them. A modern idea from a very old acetaia, in a glowing ruby red.\u003c\/p\u003e\n\n\u003ch3\u003eRuby-red fruit, sweet and tart\u003c\/h3\u003e\n\u003cp\u003eThe agrodolce with pomegranate has the aroma of ripe pomegranate; upon tasting, the mild acidity of the wine vinegar, the sweetness of the grape juice, and the tart freshness of the fruit meet.\u003c\/p\u003e\n\u003cp\u003eIt is this sweet-tart tension that makes the pomegranate vinegar so exciting, fruity and yet with bite. Its velvety texture and ruby-red color also make it a visual eye-catcher on the plate. Where a simple vinegar is only sour, this one brings along a whole fruit—sweet, tart, and deep all at once. If you prefer pure berry sweetness, reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-agrodolce-mit-himbeere-250ml\"\u003eagrodolce with raspberry\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eFine with salad, cheese, and cocktails\u003c\/h3\u003e\n\u003cp\u003eThe agrodolce with pomegranate likes fruity and savory partners, gourmet salads with fruits and vegetables, young and aged cheese from cow, sheep, or goat, risotto, marinades, desserts, and even cocktails.\u003c\/p\u003e\n\u003cp\u003eLamb's lettuce with pomegranate seeds and goat cheese highlights the fruit twice over, as does grilled vegetable with a few drops of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e. In a marinade for lamb or poultry, it provides fruity depth, and poured over vanilla ice cream, it becomes a quick dessert. It even cuts a fine figure as a fruity acid in an aperitif or a lemonade.\u003c\/p\u003e\n\u003cp\u003eBecause it is a light dressing, feel free to let it flow generously; here, the fruit counts, not being sparing. For the fruity-sweet apple variety, the \u003ca href=\"\/en\/products\/giuseppe-giusti-agrodolce-mit-apfel-250ml\"\u003eagrodolce with apple\u003c\/a\u003e is available, milder and lighter.\u003c\/p\u003e\n\n\u003ch3\u003eA modern idea from the oldest acetaia\u003c\/h3\u003e\n\u003cp\u003eThe agrodolce with pomegranate combines fine wine vinegar with concentrated fruit sweetness, a new composition from one of Italy's most traditional acetaias.\u003c\/p\u003e\n\u003cp\u003eAcetaia Giuseppe Giusti was founded in 1605 in Modena and is considered the oldest vinegar manufacturer in Italy, having been in family hands for over 400 years and now in its 17th generation. As early as 1863, the vinegar merchant from Modena noted the golden basic ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed a purveyor to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThe fact that a more than 400-year-old manufacturer now also produces fresh agrodolce dressings shows how tradition and new ideas go together. The pomegranate vinegar is the modern, fruity side of a house otherwise known for dark, dense vinegars. Pomegranate in particular, which has found its way into many kitchens in recent years, fits well with this zest for the new.\u003c\/p\u003e\n\u003cp\u003eThe agrodolce with pomegranate is available in a 250 ml bottle; you can find the other varieties, from apple to raspberry, in our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar selection\u003c\/a\u003e. Ruby-red fruit in a dressing, sweet and tart all at once.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071567782222,"sku":"046WIL38098","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-agrodolce-mit-granatapfel.jpg?v=1750984188"},{"product_id":"giuseppe-giusti-agrodolce-mit-himbeere-250ml","title":"Raspberry Agrodolce","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet and Sour Raspberry Vinegar from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Raspberry Agrodolce from Giuseppe Giusti is a sweet and sour raspberry vinegar made from wine vinegar, raspberry juice, and grape juice. A fruity, vibrant dressing—lighter than a thick balsamic, fresh and intense.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Agrodolce\u003c\/strong\u003e, Agrodolce al Lampone, is a sweet and sour \u003cstrong\u003eraspberry vinegar\u003c\/strong\u003e from Giuseppe Giusti in Modena. Wine vinegar meets concentrated raspberry and grape juice, balanced between acidity and sweetness. This gives the raspberry vinegar its clear, fruity berry notes with fine acidity—fresh rather than heavy, with the full aroma of ripe raspberries.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark, dense balsamic vinegars of the estate, this Agrodolce is a light dressing, fluid and fresh. Fruity, tangy, and lively, it drizzles over salads and cheese without overpowering them. A modern concept from a very old acetaia, in a brilliant berry red.\u003c\/p\u003e\n\n\u003ch3\u003eClear raspberry, sweet and tart\u003c\/h3\u003e\n\u003cp\u003eThe Raspberry Agrodolce has a bright scent of ripe raspberries; on the palate, the mild acidity of the wine vinegar plays with the concentrated fruit sweetness—fresh and long-lasting.\u003c\/p\u003e\n\u003cp\u003eIt is this bright berry note that makes the raspberry vinegar so versatile: fruity enough for dessert and tart enough for a salad. The grape juice gives it depth without making it heavy, allowing it to remain a true, light dressing. Those looking for a denser, syrupy version will find it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-himbeere-100ml\"\u003eBalsamic Vinegar with Raspberry\u003c\/a\u003e, the condiment made from Il Denso.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect with salad, cheese, and dessert\u003c\/h3\u003e\n\u003cp\u003eThe Raspberry Agrodolce pairs well with fruity and savory partners: gourmet salads with fruit and vegetables, young and aged cow, sheep, or goat cheese, risotto, marinades, desserts, and cocktails.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a summer salad with goat cheese and fresh berries, the fruit meets its match, and with a few drops of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, it also works well on garden greens. In a marinade for poultry, it provides fruity acidity, and over vanilla ice cream or panna cotta, it becomes a quick dessert. Even an aperitif benefits from a splash of raspberry vinegar.\u003c\/p\u003e\n\u003cp\u003eBecause it is a light dressing, feel free to use it generously—here, the fruit takes center stage, not restraint. For a sweet and tart alternative, the \u003ca href=\"\/en\/products\/giuseppe-giusti-agrodolce-mit-granatapfel-250ml\"\u003ePomegranate Agrodolce\u003c\/a\u003e is available, which is slightly more tart.\u003c\/p\u003e\n\n\u003ch3\u003eA modern idea from the oldest acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Raspberry Agrodolce combines fine wine vinegar with concentrated fruit sweetness—a new composition from one of Italy's most traditional acetaias.\u003c\/p\u003e\n\u003cp\u003eAcetaia Giuseppe Giusti was founded in 1605 in Modena and is considered the oldest vinegar manufacturer in Italy, remaining in family hands for over 400 years and now managed by the 17th generation. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time. In 1929, the estate was named an official supplier to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThe fact that a 400-year-old manufacturer now also produces fresh Agrodolce dressings shows how tradition and new ideas can go hand in hand. This raspberry vinegar represents the bright, fruity side of a house otherwise known for its dark, dense vinegars.\u003c\/p\u003e\n\u003cp\u003eThe Raspberry Agrodolce is available in a 250 ml bottle; you can find other varieties ranging from apple and fig to pomegranate in our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar selection\u003c\/a\u003e. Once you have tasted real berries in vinegar, you will rarely return to simple wine vinegar. Bright raspberry in a dressing tastes like summer on the plate and in the glass.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071567880526,"sku":"046WIL38097","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-agrodolce-mit-himbeere.jpg?v=1750984191"}],"url":"https:\/\/norgutes.com\/en\/collections\/fruchtessig.oembed","provider":"nur Gutes","version":"1.0","type":"link"}