White Wine
Balsamic Vinegar
Acidity 6%

Fermented from full, fruity Grüner Veltliner and bottled without prior storage in casks. This balsamic vinegar is therefore light in colour and a tried and tested means of giving an elegant spice to light gravies and sauces. A perfect complement to vegetable dishes like asparagus and kohlrabi, and the ideal vinegar for tasty salads with radishes, herbs or sprouts, it also gives the finishing touch to dishes from Asian cuisine with fish or light poultry and is an indispensable ingredient for adding the necessary touch of sweetness to classic dishes of Viennese cuisine prepared in a contemporary manner.

Culinary Idea:
Wels in black breadcrumbs with warm potato salad
Salt and pepper small pieces of wels filet and spread them with a small amount of mustard. Coat them with coarse black breadcrumbs and fry in vegetable oil. Boil potatoes and while they are still warm, slice them into a marinade of White Wine Balsamic Vinegar, canola oil, salt, pepper and bit of tarragon mustard.