Late Harvest Viognier Honey Vinegar
- SUGGESTED USES
- THE STORY
Discover the joys of vinegar and honey.
The Viognier grape, native to the Rhone region of France, also grows well in the limestone and clay soils of the North Coast of California. Napa Valley's Albert Katz has paired the grape, known for its soft fruit and floral characteristics, with his own Wildflower honey, gathered from the Sierra foothills, in this award-winning Late Harvest Viognier Honey Vinegar. Never heated or pasteurized, and only lightly filtered, the flavors can best be described as the "honey is dancing on top of the vinegar".
With hints of honeysuckle, vanilla and apricot balancing out the pleasant acidity, this is a natural partner for food.
- Combined with olive oil, cumin, sea salt and black pepper, the vinegar makes a delicious vinaigrette for a chickpea salad
- Dress a salad of summer tomatoes and corn
- Blend with Dijon mustard, garlic, fennel seed, rosemary & olive oil as a sauce for roasted pork
- Blend with olive oil and herbs, toss with root vegetables and roast for an amazing side dish
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.