Pomegranate & Vinegar by Fruchtwerker. Pomegranate vinegar made from whole seeds, macerated for ten days – fresh and tart.
Pomegranate & Vinegar by Fruchtwerker is a pomegranate vinegar from Talkau in Schleswig-Holstein: 25 percent pomegranate seeds, cold-macerated for ten days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added flavorings, no concentrate, no colorants. 250 ml, fruity-tart – a clear fruit vinegar, quite different from pomegranate syrup or Turkish nar ekşisi.
Pomegranate vinegar is the most exotic variety in the Fruchtwerker range and one of the newest. Pomegranate seeds provide a fruit profile that lies between cherry, cranberry, and grape – sweet, tart, with a tannin reminiscent of red wine. Fruchtwerker soaks the whole seeds in vinegar for ten days, as long as they usually only do for blackcurrants. The result is a vinegar for bulgur, lamb, and anything from Levantine cuisine.
Cherry, cranberry, a tannin like red wine
The pomegranate vinegar tastes first of fresh pomegranate – sweet and tart at the same time, with the slight astringency that the seeds bring with them. Then comes the acidity, bright and clear, and the sweetness rounds it off. With 51 grams of sugar per 100 grams, it is at the average of the range, but tastes drier than the berry varieties due to the tartness of the seeds.
The color is a clear, bright ruby red, lighter than cherry and raspberry. The aroma is fresh and fruity, less jammy than the berries. The finish is medium-long, with a dry aftertaste that comes from the seeds – this is the difference compared to a vinegar made from pomegranate juice.
Those expecting the thick, syrupy pomegranate syrup from Turkish cuisine will find something different here: a clear, acidic vinegar with fruit. And those who prefer light, mild varieties will find the tartness too present – in that case, strawberry or apple is the better choice.
Bulgur salad, eggplant, grilled lamb
This pomegranate vinegar belongs in oriental and Mediterranean cuisine. Bulgur or couscous salad with parsley, mint, tomato, and spring onion: two tablespoons of vinegar, three tablespoons of olive oil, salt – this replaces lemon and pomegranate syrup in one go. Grilled eggplant or zucchini, drizzled with vinegar while still warm. A salad of beetroot, walnuts, and feta, where the vinegar picks up the sweetness of the root vegetable.
It is a classic with lamb: grilled lamb chops drizzled with a few drops of vinegar just before serving, or a marinade made from this vinegar, olive oil, garlic, and cumin for lamb skewers. In warm cooking, it goes well with oven-roasted chicken and lentil dishes that need a spoonful of acidity at the end.
As a drink: a splash in mineral water with mint, or in sparkling wine for a ruby-red aperitif. Those looking for a fruitier, softer side should choose Cherry & Vinegar; those who want it even tarter, Blackcurrant & Vinegar.
Good to know: The vinegar pairs well with cumin, sumac, mint, and coriander – spices that berry vinegars do not work with. It is less suitable for desserts than the berry varieties; the tartness clashes with sweetness.
A recipe that Fruchtwerker suggests for this variety: coleslaw with this vinegar. Finely slice white cabbage, knead with salt, then add a dressing of two tablespoons of vinegar, three tablespoons of oil, and a teaspoon of mustard – the coleslaw becomes fruitier and less sour than with wine vinegar, and the tartness complements the cabbage.
For lentils: A bowl of cooked beluga lentils with parsley, red onion, and feta, topped with a tablespoon of vinegar. The acidity lifts the lentils, and the fruit replaces the pomegranate syrup requested by oriental recipes. For those who like their fruit vinegar sweet, this variety remains the wrong choice – it is the driest in the range.
Ten days of patience for the seeds
Pomegranate seeds release their aroma slowly, which is why Fruchtwerker soaks them cold in vinegar for ten days – as long as blackcurrants, and more than twice as long as apples. Matthias Hüttmann decides the duration based on experience rather than rigid rules. The fruit remains cold during this process, as heat would destroy the fresh aromas. Only after pressing is the liquid boiled down with sugar and bottled.
The pomegranates come from Europe and Turkey, harvested fully ripe – along with the citrus fruits, they are the only fruits in the range that come from outside Northern Germany and its European surroundings. Fruchtwerker fundamentally does not source from overseas. The fruit content consists of 25 percent seeds.
The process originated from the raspberry recipe of farmer Emma near Ratzeburg, which Hüttmann adopted in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau. The vinegar is one of the latest developments and the variety with which the producer is expanding beyond the local orchard.
The vinegar for those who cook oriental cuisine
This vinegar is the variety that takes on the most roles in a kitchen featuring bulgur, lentils, and lamb. It replaces lemon, syrup, and wine vinegar all at once and provides a fruitiness that matches cumin and mint.
As a gift, it is perfect for anyone who cooks Ottolenghi recipes or has dined in Istanbul. Together with the Olive Oil & Lemon from the same producer, it makes the perfect dressing pair for oriental cuisine.
A fruit vinegar made from whole pomegranate seeds, cold-macerated for ten days – for bulgur, eggplant, and grilled lamb.
