ezzich Organic Herb Vinegar 500 ml. Organic infused vinegar made from wine vinegar with tomatoes, onions, herbs, and garlic – min. 5% acidity, from Middle Franconia.
ezzich Organic Herb Vinegar 500 ml is an infused vinegar made from organic red wine and organic white wine vinegar by the ezzich vinegar manufactory, infused with dried tomatoes, onions, herbs, and garlic in Großhaslach in the Ansbach district of Middle Franconia. The wine vinegars are derived from Franconian Dornfelder and Bacchus grapes, with an acidity level of at least 5%. No added sugar, no concentrate, no added flavorings – a savory, piquant vinegar in a 500 ml bottle for salads, marinades, pumpkin soup, and the grill.
Organic Herb Vinegar from ezzich is the only one of the four herb varieties we carry that is based on both of the manufactory’s BASIC wine vinegars. An infused vinegar works similarly to herb-infused oil: the base is ready, and the flavor develops over time. In this case, red wine vinegar made from Dornfelder and white wine vinegar made from Bacchus are combined, and then dried tomatoes, onions, savory, oregano, thyme, rosemary, fennel seeds, and garlic are added. The mixture is left to infuse until the vinegar has absorbed the flavor; it is then filtered and bottled by hand. The producer calls it an all-rounder with that special something. It tastes of Mediterranean cuisine and comes from Middle Franconia.
Piquant and savory, with tomato, onion, and a hint of garlic
The vinegar smells of dried tomato, thyme, and rosemary, with the acidity of the wine vinegar beneath. On the palate, this acidity (at least 5%) hits first, followed by the spread of flavors. The sweetness of the tomato and the mildness of the onion come through initially, followed by savory and oregano, and finally fennel and a touch of garlic. The red wine vinegar provides depth and color, while the white wine vinegar keeps it fresh. The finish is long and hearty.
Compared to the Organic Tomato Vinegar from the same producer, which focuses solely on tomato, this one is more complex and robust. It differs from the porcini mushroom vinegar in its profile: where that one is forest and umami, this one is garden and herb bed. Those expecting a neutral, light vinegar for a classic potato salad will find this bottle offers significantly more character. That is exactly its purpose: it replaces herbs and garlic that you would otherwise have to chop separately.
Pumpkin soup, grill marinade, and any hearty salad
The producer recommends this herb vinegar for pumpkin soup, as a piquant marinade for meat, for all salads, and as a companion to grilled dishes and fish. For pumpkin soup, add it at the very end: cook Hokkaido pumpkin with onion and ginger until soft, purée, finish with cream, and then stir in a tablespoon of vinegar. The acidity brings out the sweetness of the pumpkin, while the herbs provide seasoning to the soup. Lentil soup, tomato soup, and goulash also benefit from a splash at the end.
For the marinade, mix four tablespoons of vinegar with six tablespoons of olive oil, paprika powder, salt, and pepper. Let pork neck, chicken legs, or spareribs marinate in this overnight before grilling. Marinate fish fillets for only half an hour, or add a few splashes directly to the pan after frying. For salads, it is the go-to vinegar for anything hearty: pasta salad, bean salad, tomato salad with red onions, bulgur salad with parsley, or leaf salad with fried bacon. Drizzle hot grilled vegetables like zucchini, bell peppers, and eggplant with the vinegar and olive oil, and the flavors will infuse as they cool.
Our tip: For the dressing for pasta or bean salad, omit extra herbs and garlic. Two tablespoons of vinegar, four tablespoons of olive oil, a teaspoon of mustard, salt, and pepper are enough; the seasoning is already in the bottle.
Two wine vinegars from the Hofmann winery, infused in Großhaslach
Both base vinegars are created from organic wine from the Winzerhof Hofmann in Ergersheim, Middle Franconia: the red wine vinegar from Dornfelder, the white wine vinegar from Bacchus. Roberto Rotella ferments the wines in Großhaslach near Petersaurach in the Ansbach district using a trickle process. In this method, vinegar bacteria live on a support material in reactors supplied with plenty of oxygen. During spray phases, the liquid is distributed over the packing; during resting phases, the bacteria continue to work, and the "mother of vinegar" forms naturally. Only the finished wine vinegars are then infused with tomatoes, onions, herbs, and garlic, and filtered after the infusion process.
The vinegar is not heated afterwards, so it remains active. This is why a mother of vinegar may form in this bottle; the producer considers this a sign of quality, so simply pour it off or use a tea strainer. The ezzich vinegar manufactory has been run by Daniela and Roberto Rotella since October 2021. Roberto is a trained restaurant professional and makes the vinegar; he brought the idea back from a vinegar seminar in Austria in 2016. Daniela handles distribution and final quality control. Having started with eight varieties, the manufactory now produces over 20, all organic. The name is the Middle High German spelling of "Essig" (vinegar), and their slogan is "Franconian. Sour. Good." Bottling and labeling are done by hand in small batches, and the color may vary slightly from batch to batch. Store the bottle in a cool, dark place; vinegar with this level of acidity does not require a best-before date.
The kitchen bottle for those who cook hearty meals quickly
This vinegar is for anyone who has little time in the evening but still wants to cook with flavor. Instead of chopping herbs and peeling garlic, just reach for the bottle. The 500 ml size is the kitchen staple for every day, for barbecue season, and for autumn when pumpkin and lentils are on the menu. If you want to try the variety or give it as a gift, choose the small bottle of Organic Herb Vinegar 250 ml. You can find all varieties from Großhaslach on the ezzich vinegar manufactory page, and other vinegars from different producers in the Vinegar category.
It is not suitable for fruit salad, desserts, or drinks, and for light, delicate dishes like asparagus or blue trout, it is better to use the white wine vinegar from the same producer.
A piquant organic infused vinegar with tomatoes and herbs from Middle Franconia – for pumpkin soup, grill marinades, and pasta salads that are already perfectly seasoned in the bottle.
