Late Harvest Sauvignon Blanc Vinegar
- SUGGESTED USES
- THE STORY
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.
- For a simple salad dressing, add just a splash of olive oil (you will use less oil with the balanced acidity of AgroDolce than in your regular dressings)
- Anything with goat cheese tastes better with a touch of AgroDolce
- Mix with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast
- Spoon over berries and serve with fresh ricotta cheese
- Toss with peak summer tomatoes for a refreshing appetizer with mozzarella
- Use in a marinade or sauce for roasted pork or duck
The Katz culinary lineage spans the last 30 years. It began when Albert and Kim Katz opened a restaurant in the San Francisco Bay Area at a time when cooking local, seasonal, farm-fresh foods was in its infancy. Both were deeply influenced by Alice Waters and her famed Chez Panisse restaurant, just down the road in Berkeley.
Albert and Kim spent a decade "behind the kitchen line", learning that the quality of the ingredients makes all the difference. The couple moved to the Napa Valley at a time when olive oil production in Northern California was just about to bloom. Albert became one of the founding members of the California Olive Oil Council in 1993 during this time.
In the late 90s, they met their friend Jim, a local farmer, and together began their education of growing Tuscan and Italian varietal olive trees in California. Jim is also a wine maker, so the next step was learning how to make truly authentic vinegar using his viniculture expertise. Albert had long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. Katz ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar, as with KATZ Traditional Vinegar, is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. The result is a complex, rich elixir with fine balance and subtle complexity. Albert Katz perfected this technique, and after many trials and errors, the first successful barrel of KATZ Late Harvest Sauvignon Blanc Vinegar was born.
Kim's hand came into play when she designed all the packaging and the overall 'look and feel' of KATZ. It turned out to be a bonus that her passion and love of design was a very needed component for establishing a successful family company.