O-MED Vinegar Selection
Origin of grapes: Lérida, Catalonia, Spain
Acidity: 6 %
Production Method: Schützenbach
Chardonnay Vinegar:
Tasting Notes: O-Med vinegars are characterized by a soft acidity. The goal is to be able to
taste the essence of the fruit without being overwhelmed by acid. The chardonnay is slightly
sweet and the liquid has a beautiful clear, golden presentation. Aged in Oak Barrels for 12
months. Use this vinegar to marinate fish or on seafood crudo. It is also great for pickling and
on vegetables and salads 2 Liter Plastic Jug
Cabernet Sauvignon Vinegar:
Tasting Notes: O-Med's Cabernet Sauvignon vinegar has an intense deep purple color,
quite different than the brown color of most red wine vinegars. The acidity is smooth with a
well-rounded fruity flavor and hints of fine oak. Use this vinegar on meat carpaccio or reductions. Adds great depths of flavor to red wine braises. 2 Liter Plastic Jug
Cider Vinegar :
Tasting Notes: Made from the juice squeezed from perfectly ripe apples, O-Med apple
cider vinegar combines the best of the aroma of freshly cut apples with the tartness of a northern Spanish cider. The acidity is smoother than wine based vinegars with well-balanced sweet
notes. Use O-Med apple cider vinegar for marinades, sauces. It pairs especially well with
pork and winter vegetable dishes. Use this vinegar to elevate your garden vegetable pickles. 2
Liter Plastic Jug
Cava Vinegar:
Tasting Notes: O-Med cava vinegar is made of the classic trio of grape varieties for cava
making, Macabeo, Xarello and Parellada. The mix produces a delicate and fresh white vinegar that preserves the fruity bouquet characteristic of the wines used. The delicate flavor is
especially good in salad dressings. It is also used to make marinades for light proteins such
as chicken and fish. Try a unique approach using cava vinegar in place of Champagne vinegar recipes. 2 Liter Plastic Jug
O-Med Rosé Vinegar:
Tasting Notes: O-Med sources white wine grape varieties and blends with the Spanish red
grape, trepat to produce an outstanding rosé vinegar. This delicate blend of flavors creates a
vinegar that is smooth and fresh, with bittersweet undertones and hints of red berries. O-Med
rosé vinegar is the perfect ingredient for savory dishes and salads with cheese. Think asparagus, leeks, mushrooms and ripe tomatoes with blue cheese or chevre. Packaging: 2 Liter
Plastic Jug
O-Med Moscatel Vinegar:
Tasting Notes: Made from traditional Mediterranean Moscatel grapes, this vinegar speaks
to the attributes of the grape itself. You will notice floral hints on the bouquet. It has overtones of honey, peach, and other stone fruits. Use this vinegar to upgrade salads or white
meat braises. Also extraordinary if you are following the new trend of using vinegars in cocktails Packaging: 2 Liter Plastic Jug
O-MED Vinegars: The Schützenbach Method
O-Med vinegars are produced in the Schützenbach method, a traditional method that dates back over 150
years. It is a slow method that accentuates the organoleptic traces of the vinegar vs. high production levels.
Invented in 1823 by the German chemist Schützenbach, it follows a slow and careful process that permits the
extraction of the best features of vinegar and its origin wine. It produces excellent quality vinegars and at the
same time, it permits development and conservation of its aromatic and taste qualities.
The Schützenbach method consists of a cylindrical vessel filled with non compacting material which is divided horizontally into three sections. The upper section receives the wine, which trickles down through the
main middle section that is loosely packed with inert material. These materials provide a large surface area
on which acetic acid bacteria can become established and over which air is passed from below. The bottom
section collects the vinegar, from where it is returned to the top of the same tank for re-circulation.
Today most vinegar producers use the submersion method. This process, which is five times faster than the
traditional Schützenbach, consists of a highly aerated stainless steel stirred tank reactor. Acetic acid bacteria
grows in a suspension of very fine air bubbles within the fermenting liquid.
Because of the Schützenbach method O-Med vinegars tend to be very balanced, not overwhelmed by acidity. O-Med's goal is to taste the wine and its original qualities to the point where the vinegars are almost
drinkable. You will also notice the color of the vinegars, from golden white to intense red rather than the
muttled colors you find from rapid submersion methods.
Scientific studies have shown that vinegars produced in the Schützenbach
method are less harsh and require shorter maturation time than the other
methods. The result is a more full bodied vinegar with richer flavors.
Savory Gourmet, Inc.
13720 S. Gramercy Place
Gardena, CA 90249
(310)-391-5422
Email: [email protected]