KATZ Gravenstein Apple Cider Vinegar - Case Katz Farm The finished vinegar has a

The finished vinegar has a lovely garnet color with nuances in the flavor of sweet ripe berries

just coat and grill

we harvest Sauvignon Blanc grapes from the Suisun Valley- it borders Napa to the West - that are left on the vine for at least a month to six weeks longer than those used to make a dry wine

and then carefully and slowly convert the cider into vinegar using the traditional Orleans method

toasted cumin

KATZ Gravenstein Apple Cider Vinegar - Case Katz Farm The finished vinegar has a5. 6% acidity About The Taste: The Gravenstein Apple has played an important role in the history and culture of Californias western Sonoma Valley since the 1900s. By 1945 when plantings peaked, over 14,000 acres of the area were covered with Gravenstein apple trees. Unfortunately there are far fewer today with thousands of acres being replanted with grape vines. Slow Food has declared the Gravenstein apple to be a "Heritage" food that should be