Northern California's finest artisan products...

For over twenty years, Albert and his wife Kim, have been at the forefront of the Bay Area culinary scene. From their restaurant in Oakland in the early 1980's to his monumental efforts in the founding of the COOC (California Olive Oil Council) in the 1990's,  

Albert Katz is and always will be a food pioneer.

Albert Katz (right) in the Sauvignon Blanc vineyards

There's certainly a level of expertise required in the production of extra virgin olive oil...and Albert Katz's olive oils are top-notch and above reproach. (See his Meyer Lemon & Chef's Pick oils here.) 

But it's the production of artisan vinegars that allows Albert to really flex his creativity and incredible understanding of nature. Katz's vinegars are made using what's called the Orleans method. This method of vinegar production is nearly extinct, as it requires almost a year of aging and a natural fermentation - there's no rushing the process. The result is a more balanced vinegar that honestly reflects the flavor of the fruit, be it Sauvignon Blanc grapes or Gravenstein apples. 

Since their peak in the 1940's, trees bearing the Gravenstein apple have been on a precipitous decline in California. Though its origins are Danish, the reddish-hued apple is an icon of Sonoma County based on its prevalence in the boom time for the micro-region north of San Francisco. But as the boom continued, vintners began to displace the apple orchards with grape vines and the Gravenstein began to slip away.

Fortunately for all, Albert Katz continues to turn this perfectly sweet and tart apple into a vinegar that trumps any apple cider vinegar we've tasted.

As is true of most vinegars produced using the Orleans method, there's so much more going on in this bottle than just acid. The vinegar has complex notes of warm spices, sweet apple flavor and a bracing acidity that highlights the fruit. Our absolute favorite use for this vinegar is for a pan-sauce. Sear a pork chop on both sides and finish it in the oven. When it's done to your liking, rest the chop under foil and over a medium heat, deglaze the pan with a few tablespoons of Gravenstein vinegar. Swirl in a few tablespoons of sweet butter and allow to reduce.

And as the saying goes, an apple a day keeps the doctor away. In this case, Albert swears by a tonic of Gravenstein vinegar, local honey and hot water every day!

Order the Gravenstein Apple Cider Vinegar for just $11.00 

The Vinegar House

"A few years ago, we ventured out to make wine vinegar using the centuries-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the 'art' of making this ancient elixir. In contrast, authentic barrel aged vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter - the 'mother' - in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity."

If you've ever had the pleasure of tasting a wine from the Northern Rhone valley of France, you won't be surprised at the choice of grape for Albert Katz's newest creation. Viognier is a grape whose juice has an intoxicating aroma - floral, with pronounced notes of ripened apricot and sweet honey. These flavors convert beautifully to the production of vinegar. Albert has upped the ante and blended his local wildflower honey with the wine before fermentation, creating what the Italians call "agrodolce," or sweet and sour.

The finished vinegar has an incredible complexity from the subtle oak flavor of the barrel-aging to the honeysuckle finish. We love using this to dress beans or grains - the sharpness cuts through the earthiness of farro, chickpeas or lentils perfectly.

Since it's not overwhelmingly acidic, it makes a nice garnish for cold soups like Gazpacho or Cucumber Yogurt.

It makes a light and almost effervescent fruit salad dressing. Mix 2 parts vinegar, 1 part Wildflower honey and 1 part Greek yogurt. Toss with berries, melon or whatever fruit you have!

Order the Late-Harvest Viognier Honey Vinegar for $11.00