Apricot Vinegar

Apricot Vinegar, a fine fruit vinegar from Styria

A fine fruit vinegar from Styrian apricots by the Gölles workshop in Riegersburg. Multi-layered and fruity with a mellow apricot note and balanced acidity. A classic of fine Austrian cuisine and a traditional companion to apricot dumplings, salads and summer desserts.

How to use

It refines leaf salads as well as tomato and mozzarella salads. Seasons dumplings, roast pork, grilled fish and poultry. Sets fine accents with apricot dumplings, vanilla ice cream and berries. Also an elegant companion in Tafelspitz sauces and with mature hard cheeses.

Important: store away from light, cool and tightly closed, and swirl briefly before use. Keeps for a very long time.

Recipe idea: apricot vinaigrette

Shake 2 tbsp apricot vinegar, 4 tbsp Franz Keller's grapeseed oil, 1 tsp mustard, 1 tsp honey, salt and freshly ground pepper in a screw-top jar. Goes with leaf salad and fried poultry or with tomato and mozzarella.

At a glance

• Styrian apricot fruit vinegar from Gölles
• Mellow-fruity with balanced acidity
• A classic of Austrian workshop vinegars
• Versatile with salads, meat and desserts
• Made by the Gölles workshop in Riegersburg, Styria

Goes well with

From the apricot world, apricot fruit spread as a sweet companion. For vinaigrettes, Franz Keller's grapeseed oil is the fine oil component. As a salt finish, fleur de sel fits, and as a pepper accent for fine poultry dishes Mélange Blanc. Another fine vinegar is our Gewürzamt house vinegar Churfranken.

Frequently Asked Questions

What are Marillen?
„Marille“ is the Austrian word for apricot. The Wachau apricot is considered especially aromatic – and the Styrian apricots from Gölles are every bit its equal in quality.

Who is Gölles?
The Gölles workshop in Riegersburg in Styria is one of Austria's most renowned distilleries and vinegar makers. Known for fine spirits and top-quality fruit vinegars.

What does the vinegar go especially well with?
Classically with Wiener schnitzel salad, tomato and mozzarella, roast pork and apricot dumplings. Also a surprising accent with vanilla ice cream.

How do I store the vinegar?
Away from light, cool and tightly closed. Keeps for a very long time.