Saffron vinegar

Saffron, or red gold, is derived from a purple crocus flower (Crocus sativus) that blooms in autumn.

It is the world’s most expensive spice and the only culinary flavoring that comes from a flower.

This plant of paradise has been used as a spice and medicinal remedy throughout history. According to Egyptian papyri, saffron was cultivated between the Euphrates and the Tigris and produced into a costly spice by the Persians.

The Phoenicians, Greeks and Romans all considered saffron to be a regal ingredient for the richest of delicacies.

Even Cleopatra was said to have used saffron, as well as gold ink, as make-up. Emperor Marcus Aurelius bathed in saffron-infused water, because its reddish-golden tint beautified the skin, and its soothing quality enhanced potency.

Saffron is believed to have come to Europe with the Arab conquest in the 8th century.

The plant became native in small pockets of Europe starting in the 14th century. But, as of last century, it had become obsolete.

Our own village of Venningen, as well as the small town of Ilbesheim, seem to be the only places in Germany where saffron was cultivated for any significant length of time.

We have made it our passion to start growing this unique spice again, and were thrilled to be able to harvest saffron from our fields for the first time this autumn.

One by one, we pluck each purple blossom by hand and remove the three crimson stigmas with the utmost of care.

These feather-light, delicate stigmas are then laid out to dry for hours on a tray. Their scent still needs to develop into the unique aroma that only saffron can produce.

We are able to achieve the full aroma by storing the dried threads in a closed jar for two months. This enables a type of fermentation to release the aromatic elements.

Saffron is ideal for seasoning fine dishes such as bouillabaisse, paella, fish sauces, risotto, ragout, sea food as well as desserts, such as crème brulée, vanilla sauce and light pastries. My personal favorite is saffron vinegar mixed with honey, drizzled over a mild raw-milk goat or sheep cheese.

vintage 2014 Kaiser Hadrian: powerful, fine bitter

vintage 2015 Papst Gregor: bodied, elegant, gossamery

vintage 2016 Königin Luise: graceful, fresh, subtle sweet

Ingredients: wine vinegar, grape juice, honey, saffron
Antioxidant: sulfur dioxide

Acidity: 3,0%