Apple Vinegar
Aged for at least three years in oak barrels
Acidity: 5 %

A spoonful of apple vinegar – undiluted, with water or with honey – provides a morning pick-me-up. This is assuming the vinegar is brewed in a natural manner, extracted directly from the fruit and possessing a fine interplay of aromas, like this one from the house of Gölles. The juice of such traditional apple varieties as maschansker, bohnapfel, Ilzer weinler and rosenapfel is fermented and aged to aromatic perfection.
Apple vinegar has a myriad of applications in the kitchen and is delicious in combination with various oils – especially with Styrian pumpkin-seed oil.

Culinary Idea:
Sautéed Mushrooms with Pumpkin-seed Oil
Sauté mushrooms with scallions, add plenty of parsley and apple vinegar to taste, drizzle with pumpkin-seed oil, and serve warm.