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Katz marries the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of traditional Orleans Method wine vinegar. In Italy, this type of vinegar is called Agrodolce, 'sweet and sour.'
To achieve this, Katz harvests 100% North Coast Zinfandel from the Suisun Valley when the brix (sugars) are over 30 - very concentrated and almost port-like. The sweet grapes are fermented into wine before aging in oak barrels, with the addition of some 'mother' (starter) for the traditional, slow journey to becoming red wine vinegar. The garnet, port-like color of the Agrodolce gives way to lots of plum and fresh berry overtones and a pleasant, crisp finish.