In the New York Times: Sirk Grape Vinegar

In the world of fermented food Sirk Grape Vinegar plays in a league of its own. First, it’s made with grapes and not wine. Ant not any grapes, the most exceptional Ribolla Gialla grapes – yes! They are the same grapes used to make the superior Ribolla Gialla wine. Then, it takes five years of maceration in Slovenian oak barrels to make this revolutionary vinegar. No shortcuts, no compromises. Finally, Sirk Grape Vinegar is disrupting the conventional wine vinegar dynamics with a bouquet of aromas that convinced even Florence Fabricant to call it a “worthy addition to your cupboard.”

In her latest New York Times Front Burner she goes deeper into the details that caught her attention:

“Like traditional balsamic vinegar, Sirk is made from grapes, not wine, the base for many vinegars. But the similarity ends there. Ribolla Gialla white grapes, prized for winemaking in the region, are macerated and slowly allowed to ferment with their skins for a year. White grapes and skin contact is why the makers call it the “orange wine” of vinegars. The fermented juice then spends several years in small oak barrels to evolve into the delicately fruity pinkish vinegar.”

Like all true fermented foods, Sirk Grape vinegar is a courageous creation. Just a few drops (or a spray) will take many dishes to a new level of complexity and your palate to a surprising sensory experience. Like FloFab suggests “an uncommon but worthy addition to your vinegar collection”, indeed.

Read here the full article in the NYTimes about Sirk Grape Vinegar.