Katz Champagne vinegar, made in the traditional 'Orleans Method", is reflective of its California sparkling wine roots. It is made from 95% Suisun Valley, California Chardonnay and a 5% mix of Pinot Gris and Pinot Noir. Its desirable acidity level of 6%, creates a tart, full-bodied white wine vinegar with “soft” edges and a fruity aroma. Offering crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of melon and cucumber in the finish, its clean taste lends itself to a myriad of culinary uses.

Unlike most modern vinegar making, which is based on rapid, forced fermentation, the Orleans Method requires the wine vinegar to age for months in small oak barrels. As a consequence of this extensive process, very little commercial production of the vinegar exists in the US.