Katz Apple Cider Vinegar

The Gravenstein Apple has played an important role in the history and culture of California?s western Sonoma Valley since the 1900s. By 1945 when plantings peaked, over 14,000 acres of the area were covered with Gravenstein apple trees. Unfortunately there are far fewer today with thousands of acres being replanted with grape vines. Slow Food has declared the Gravenstein apple to be a “Heritage” food that should be protected from further encroachment.

The fruit has long been sought after by chefs for its elegant balance of sweet and tart flavors and its crisp flesh. It also makes the best cider around. Here is where our efforts come in…we take this hard cider made from late ripening Gravenstein apples when the sugars are high, and then carefully and slowly convert the cider into vinegar using the traditional Orleans method. The result is a pleasant, traditional elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.

$15.00

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Katz Family Farm

Our olive oil making skills have proven to be well honed as we have garnered 30 plus Gold Medals over many years of making our extra virgin olive oils. In 2011, we received the first ever “Best of the Best” Gold Medal at the Yolo County Fair, – out of more than 140 competitors. In 2016, we received many awards at the California State Fair finishing with the “Best of Show” out of 192 entries?very humbling indeed.

We also are proud to produce Orleans Method vinegar in an historic stone Carriage House on our Rock Hill Ranch. These are recognized on the Slow Food Ark of Taste, and have received several Good Food awards. And last but not least, we offer field-collected honey from Northern California and the Pacific Northwest, and we make real fresh fruit preserves in our Napa kitchen.

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