Byodo Red wine vinegar (6% acidity)

The Byodo red wine vinegar (6% acidity) is intensely red in color and wonderfully robust in flavor. Fine Austrian or Italian table wine is slowly fermented into vinegar at pleasantly warm temperatures. This process is known as continuous vinegar fermentation. Before being bottled, this exquisite organic vinegar with its intense flavor is simply filtered. It pairs perfectly with hearty salads and is excellent for marinating.

Like all Byodo vinegars, it is completely natural and neither heated nor sulfured. This way, valuable enzymes and flavor compounds are preserved in a delicious manner. Cloudiness or sediment at the bottom of the bottle, as well as possible flocculation, do not indicate a loss of quality. On the contrary! They point to the natural production method of this organic product. So-called vinegar "mothers" can easily be strained out, and the vinegar can be used normally.