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.
Apple Vinegar: Gölles apple vinegar is made from old apple varieties like Maschansker and Rose apple with flavours of fruity, ripe apples. Goes perfectly with pumpkin seed oil, gulash soup and carrot salad.
White Wine Vinegar: Gölles white wine vinegar is a staple ingredient in Austrian salads. It is aged in oak for 2 years for fresh and rounded acidity. Essential for potato, cucumber and leaf salads.
Red Wine Vinegar: Gölles red wine vinegar is made from a blend of Austrian key red wine varieties Zweigelt, Blaufränkisch and St. Laurent. Harmonic and mild it is aged in oak for 2 years. Great with antipasti and other Mediterranean dishes and salads.
Balsamic Vinegar: 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.