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Katz & Company

Late Harvest Sauvignon Blanc Vinegar

There are no shortcuts to making great vinegar.

In California's Suisun Valley, Albert Katz waits to harvest his Sauvignon Blanc grapes until they are high in natural sugars and the flavors are concentrated. The juice is then fermented before slowly converting it to vinegar in oak barrels. The result is AgroDolce, (meaning "sweet and sour"), a vinegar of great depth and complexity. With hints of rich, sweet raisin and apricot from the late-harvest grapes, this is a nicely balanced vinegar to use in a marinade or sauce for roasted pork or chicken, or in a salad dressing for a pear, walnut and blue cheese salad.


Katz & Company

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