Lang Weinessig Vinaigrette Doro. Vinegar preparation with dried tomatoes, bold and spicy – the 500 ml bottle for salads and sauces.
Lang Weinessig Vinaigrette Doro is a vinaigrette from the Southern Palatinate: 77 percent red and white wine vinegar aged in oak barrels, combined with organic sugar, sea salt, grape must, and an extract of dried tomatoes that have been soaking in the vinegar for over twelve months. 500 ml, bold and fruity-spicy. It is an oil-free vinegar preparation that is as perfect for salad as it is for gravy.
Doro by Lang Weinessig is a vinaigrette that brings the flavor of dried tomatoes into vinegar. It is seasoned and ready to use, and since it contains no oil, you can add whichever type you prefer yourself. The tomatoes soak in the wine vinegar for over a year, during which time they release their aroma into the liquid. The result in the bottle is reminiscent of an Italian classic, yet it functions like a dressing. The 500 ml bottle is for those who need Doro not just for a taste, but on a regular basis.
Tomato and wine vinegar, boldly rounded
Doro tastes bold, spicy, and fruity: a distinct tomato note carried by the acidity of the red and white wine vinegar. The sweetness of organic sugar and grape must rounds it off.
Sugar and grape must are listed plainly in the ingredients. They give Doro a sweetness that complements the tomato and buffers the acidity of the wine vinegar. When tasting, you will notice that the salt, acidity, and sweetness are already perfectly balanced; there is hardly any need to adjust the seasoning.
The long maturation process is the core of this variety. According to Lang Weinessig, this is the only way to capture the flavor of the dried tomatoes and blend it with a strong vinaigrette. You can taste the result: not fresh and green like a vine-ripened tomato, but concentrated and savory.
Those expecting a very mild vinaigrette might find Doro too intense. It has character and likes to take a leading role in a dish.
Caprese, goulash, and roast beef
Doro is intended for both vegetarians and meat lovers, and its uses reflect this. The simplest way is with Caprese: tomatoes, mozzarella, basil, and a splash of Doro instead of vinegar. Arugula with parmesan, roasted vegetables, or antipasti also gain more depth with it.
For vegetarians, Doro is an easy way to add depth to vegetable dishes: oven-roasted vegetables, lentils, or potato salad with tomatoes. A teaspoon is often enough to enliven a flat dish. Meat lovers use it for sauces and braised dishes, where the acidity deglazes the pan drippings.
In hot cooking, Doro finishes off sauces. Add a small amount to goulash just before serving. Lang Weinessig also recommends Doro for seasoning the gravy for your next roast beef: the meat depends on quality, the character comes from the sauce, and a spoonful of Doro provides acidity, sweetness, and tomato in one step.
More ideas for everyday cooking: a spoonful in a sauce for pasta, a marinade for grilled vegetables, or a splash in a dressing for salad with mozzarella. For warm dishes, add Doro toward the end so that the acidity remains fresh.
Our tip: Whisk together one tablespoon of Doro with three tablespoons of olive oil and a pinch of pepper. This makes a dip for ciabatta that is on the table in two minutes and fits an antipasti evening.
With the 500 ml bottle, it is worth refilling a smaller table bottle: a small pourer keeps the bottle clean, and Doro is more readily available for everyday use. Once opened, keep it well sealed and store in a cool, dark place.
One year of tomatoes in vinegar, made in Gommersheim
Lang Weinessig is a small manufactory in Gommersheim in the Southern Palatinate. It was founded by trained chef Jens Michael Lang, who learned and worked in Michelin-starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings.
The basis for many products are wines from an organic-certified winery in the Southern Palatinate. For Doro, the red and white wine vinegar is aged in oak barrels. The dried tomatoes are added and remain in the vinegar for more than twelve months. This step makes this variety "slow," as it requires patience.
Lang Weinessig calls the Palatinate the Tuscany of the North: lots of sun, even figs, and above all, wine. Doro hits the nail on the head, as it blends Palatinate wine vinegar with the flavor we associate with Italy. As a chef, Jens Lang values natural ingredients, versatile products with light acidity, and great taste.
The ingredient list is short: wine vinegar comes first at 77 percent, followed by organic sugar, sea salt, grape must, and the tomato extract.
The journey from tomato to vinaigrette is thus clearly described: dried tomatoes, wine vinegar, a year of patience, and a few ingredients that support the flavor. Those who know Lang Weinessig will recognize the manufactory's signature, as their vinaigrettes thrive on long maturation times and short ingredient lists. Doro is a good example of this, because the effort put into it shows in the taste.
The large bottle for sauce-makers and salad lovers
The 500 ml bottle is for households that use Doro regularly: for goulash on the weekend, Caprese in the summer, and a dressing during the week. If you want to try it first or give Doro as a gift, choose the Vinaigrette Doro in the 180 ml bottle. It has the same flavor in a smaller quantity, fits into a gift bag, and is the easiest way to get to know the variety.
As a mild complement, the Organic Vinaigrette Liese with Riesling in 500 ml is a great choice: Liese for delicate leaves, Doro for tomatoes, meat, and sauce. You can find more varieties and gift sets on the Lang Weinessig page.
Doro is not suitable for those looking for a mild, light vinaigrette for delicate leaf salads or fish. Liese is the better choice for that. Those who want to get to know four varieties at once should pick up the Vinaigrette Gift Set.
A vinaigrette with dried tomatoes from the Southern Palatinate – in a 500 ml bottle for Caprese, goulash, and the Sunday roast.
