250 ML
Trockenbeerenauslese is the German name for the wine that is used to make this wonderful vinegar, and that's a mouthful. This is one of the smoothest, finest vinegars we have ever tasted and had in our collection. Add it to butter with onions or mushrooms and everyone who tastes will want the secret recipe ..... or when everyone is discussing the wines of the evening, pull this out and have them try it, straight up, and their jaws will drop!
Tasting Notes:
With only 2.5% acid the folks at Acetoria suggest this as a drinking vinegar, but we think it makes a tremendous vinegar for everything from salads to entrees.

Since it's made from white grapes that were left on the vine to shrivel until they have developed the "noble rot," the sugars become very concentrated.

The resulting wine is thick, rich and complex. This wine is then allowed to acetically ferment to 2.5% acidity. This is one of the most truly amazing "sour" liquids we've ever tasted - it doesn't have enough acid to be legally labeled as a vinegar.

It feels thick and lush on the palate, with light caramel notes and hints of dried fruit.

Serving Suggestions
Use it in place of sherry vinegars on light salads or seafood salads - it will work particularly well with chunks of smoked salmon, smoked oysters, or smoked mussels. Use it a sauce base - deglaze your pan after searing or sautéing some nice cut of meat, like ribeye steaks, add some stock reduce and you'll have an exceptional pan sauce. It will also take the flavor of sauté mushrooms to new heights. And of course, you can always drink it.

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