Alois Gölles senior set the foundations with planting apple orchards in the 1950’s. His son, also Alois, revived the Austrian vinegar culture in the 1980’s (and later Schnapps) by focusing on fruitiness and mild spiciness rather than pure acidity. Alois is somewhat of a food guru among connoisseurs in Austria.
Gölles balsamic vinegar is probably Gölles’ most famous vinegar. Based on white wine and enriched with grape concentrate it is sweet-sour, complex and refreshing. Great with tomato salad, fish and pasta. I put a shot of balsamic vinegar into my Bolognese sauce.