ezzich Organic Fig Vinegar 250 ml. Organic fruit vinegar with dried figs – min. 5% acidity, naturally fermented, from Middle Franconia.

ezzich Organic Fig Vinegar 250 ml is a fruit vinegar made from organic fermented vinegar, dried organic figs, apple juice, and spirit vinegar by the ezzich vinegar manufactory in Großhaslach in the Ansbach district of Middle Franconia. The figs are fermented along with the other ingredients, the sweetness comes solely from the dried fruit, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavor – a velvety, sweet-and-sour vinegar in a 250 ml bottle for goat cheese, appetizers, and winter salads.

Organic Fig Vinegar by ezzich is one of the newer varieties among the manufactory's fruit vinegars and the one with the most sweetness. This comes from the dried fig, which concentrated its fruit sugar during the drying process. At the manufactory, it is placed in the reactor with fermented vinegar, apple juice, and spirit vinegar. While the acetic acid bacteria break down the alcohol into acetic acid, the fig releases color, sweetness, and flavor. The result is a vinegar that tastes sweet yet remains a genuine fermented vinegar with full acidity. The producer describes it as velvety and fruity, sweet, but naturally sour.

Velvety, sweet, with the fig right to the end

The fig vinegar smells of dried fig, honey, and a hint of apple. On the palate, it feels softer on the tongue than the berry vinegars; the acidity of at least 5% is embedded in the sweetness of the fruit. The fig is clearly detectable and remains present for a long time in the finish. The producer calls it velvety, which describes the texture well.

Compared to the Organic Raspberry Vinegar, it is rounder and milder; compared to the Organic Red Wine Balsamic from the same house, it is significantly more acidic and dry rather than sweet. If you are looking for a vinegar with fruit and depth, this is the right choice.

Goat cheese with fig, appetizers, and winter salads

The producer recommends it for goat cheese with bread, appetizers, and winter salads. Their recipe for this is simple: whisk the vinegar with medium-hot mustard, a little honey, olive oil, pepper, and salt using an immersion blender until frothy. The dressing goes over slices of goat cheese, served with a fresh fig and good bread. The same mixture fits over lamb's lettuce, radicchio, or chicory with walnuts, giving the winter salad a summery touch.

For appetizers, it is the perfect vinegar for beetroot carpaccio, bruschetta with fresh goat cheese, or pickled onions for a cheese board. In the pan, use it to deglaze pork tenderloin or duck breast and reduce the pan drippings into a small sauce. For dessert, add a few drops over vanilla ice cream with fried figs.

Our tip: A spoonful of fig vinegar in a Gorgonzola cream sauce for gnocchi or pasta – the acidity cuts through the fat, and the fig rounds out the sauce.

From Großhaslach, fermented with the dried fruit

The ezzich vinegar manufactory is run by Daniela and Roberto Rotella in Großhaslach, a district of Petersaurach in the Ansbach region. Roberto, a trained restaurant specialist, had the idea of making organic vinegar in Franconia after a vinegar seminar in Austria in 2016. He has been producing in the manufactory since October 2021, with Daniela handling sales and final quality control. The original eight varieties have grown to over 20; the company slogan is “Franconian. Sour. Good.”

Like all the manufactory’s fruit vinegars, it ferments using the trickling process. Acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen; spray cycles and rest phases alternate, and the "mother of vinegar" grows on its own. It is not pasteurized afterwards, so the vinegar remains active. If a mother of vinegar appears in the bottle, it is a good sign; you can pour it off or strain it through a tea strainer. Bottling and labeling are done by hand in small batches, so the color may vary slightly between batches. Store in a cool, dark place.

For cheese lovers, appetizers, and gift-giving

This variety is for anyone who likes to pair fruit with cheese, and for anyone who wants to refine their appetizers with little effort. The 250 ml bottle is designed for trying it out and, together with a piece of goat cheese, makes a thoughtful gift. If you want to try the fruit vinegars in comparison, get the Tasting Set Fruit & Basic. You can find all varieties from Großhaslach on the ezzich vinegar manufactory page.

It is not suitable as an all-purpose vinegar for potato salad or for pickling cucumbers, as it is too sweet for that. And if you are expecting a thick, dark balsamic, you will get a clear, liquid vinegar with full acidity here.

An organic fruit vinegar with dried figs from Middle Franconia – velvety and sweet-and-sour, for goat cheese, appetizers, and winter salads.