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Gegenbauer Cucumber Vinegar


Try this hand crafted, pale gold Gegenbauer Cucumber Vinegar in your next cucumber salad with onions and sour cream. Terrific for gazpacho with heirloom tomatoes. Made with ripe cucumbers from the Austrian province of Burgenland that were hand picked, peeled, seeded, gently pressed, and the juice brought to a spirituous fermentation. This vinegar has a sweet smell and a pronounced vegetable flavor. Mix with high quality olive oil and used to dress chopped salad, bean salad or baby spring vegetables.

  • $32.00
  • Only 5 Left

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Ingredients: cucumber vinegar

Size: 250ml

Packaging: glass bottle

Location: Hand made in Austria


Gegenbauer

During antiquity, alcoholic liquids commonly turned to vinegar after a period of storage. But the ancients drank the vinegar as well: we know that 4,000 years ago, sour beer was consumed in Mesopotamia. Later, the Romans enjoyed a sour-tasting drink called posca, a mixture of vinegar and water that was enjoyed until the 20th century as a thirst-quencher and energizer. The Romans made vinegar of figs, grapes and special cereals (vinegar can be made from any fruit, grain or honey). Old writings mention that vinegar brewing was a secretive profession and today, many vinegar producers still keep their methods secret.

Brauerei Gegenbauer was founded in 1929, largely producing sauerkraut, gherkins and other vegetables preserved by vinegar. During the hard post-war years, problems with vinegar deliveries led the company to produce its own vinegar. About 20 years ago, Erwin M. Gegenbauer, Jr., grandson of the founder and a wine connoisseur, developed a passion for making fine fruit vinegars; that became an obsession to create the highest-quality vinegars on earth. The vinegars are made like fine wine; pure, all-natural fruit juice is pressed from the finest fruit and brought to alcoholic fermentation with cultured yeast. During the fermentation and maturing period, the wine is constantly monitored for both temperature and oxygen supply to create optimal living conditions for the bacteria. After the fermentation, the vinegar is stored in glass carboys (large bottles with short, narrow necks, usually encased in basketwork or a wooden box) until it is ready to be slowly matured in small oak barrels, where the sediment is removed several times over a five year period. This meticulous artisan production results in the highest quality vinegars.


Try in your next cucumber salad with onions and sour cream.






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