Golles vinegar factory

Golles vinegar factory from Riegersburg, Austria

The Golles family has been cultivating orchards in the sunny hills around Riegersburg for four generations. Since the beginning of the eighties, the company has specialized in the production of fine vinegars and fine distillates.

Particular attention is paid to the use of excellent products, because only the natural good taste of perfect, sun-ripened fruits or excellent wines is a suitable basis for producing dense and powerful schnapps or elegant, finely aromatic vinegars.

In a process accompanied by the most modern technology but determined by the experience and sensory of Alois Golles and his team, the fine brandies and vinegars of the Golles brand can be obtained from these and other valuable basic products.

Production of Golles vinegars

Vinegars Gölles

Fresh, fully ripe and particularly juicy the fruit must be, so that we can generate from them superb vinegar. With a bit of tact, much peace and love arise in us true culinary delights that have now become an indispensable element of fine cuisine!

If in our factory the noses sharpened, his eyes opened a little further, and one or the other mouth open in amazement, then one is probably at the gate of our vinegar cellar.

Entering these, one is surrounded by more than 1,200 oak barrels, accompanied by a soothing scent, which is in the air. Here intervene our vinegars for at least two and in some cases even up to 20 years in different barrels.

The barrel, as an ideal Reifeort, through the evaporation of water to natural thickening of balsamic vinegars. In this case, a mild acid and flavor profile developed in vinegar.

Golles vinegars are a must for every dish

Lamb`s lettuce soup with Golles raspberry vinegar

Ingredients for 4 persons:
1 pc. white onion
100g celery
20 ml oil
2 cl Golles raspberry vinegar
500 ml vegetable soup
300 g lamb`s lettuce
1 clove of garlic
Salt
3 tablespoons sour cream or creme fraiche
4 pcs. thin slices of black bread
Walnut oil

Preparation:
1. Chop the onion into cubes, peel and roughly chop the celery.
2. In a pot, sweat the onion cubes with celery and oil without color, deglaze with raspberry vinegar and let reduce slightly. Then pour in the vegetable soup and simmer for 15 minutes.
3. Add lamb`s lettuce, garlic and salt and continue to simmer for 1 minute. Mix the soup and strain through a fine sieve.
4. Finally add the sour cream and froth it with a hand blender.
5. Drizzle the black bread slices with oil and bake at 180 °C top/bottom heat until crispy.
6. Serve the soup with a few drops of walnut oil, lamb`s lettuce leaves and the slice of brown bread.