News
Our Vinegar Story
Having been health conscious for 35 years of long learning I turned our small family wine farm organic (1994) and then bio-dynamic (2001). In 1995 a Swiss man, Rolf Saxer, came to visit me at Rozendal Farm, looking for red wine made without sulphur. He started talking with me about the healing potential of certain vinegars and taught me the intricacies of how to make this healing vinegar . With the 1988 vintage (Cabernet Sauvignon, Merlot and Cabernet Franc) still in the barrels we began our venture in vinegar. The resultant vinegar was not the “half vinegar” of sour wine but a rich, naturally made Rozendal raw vinegar infused with the ability to enhance health and food.
The Happy Accident
Many words were used to describe 2020. Unprecedented. Disaster. The ubiquitous "pivot". Insert your favourite expletive here. But other words also came up: creativity, survival, collaboration. It's this last in particular that has been the lifeline for many working in the industry, including Jess Shepherd and Luke Grant of Good to Gather and Nathalie Ammann of Rozendal Farm in Stellenbosch.
The Other Side of Wine
"Every wine wants to become vinegar," laughs Rozendal vinaigrier, Nathalie Ammann, as we're walking along the curve of a dirt road leading to the vinegar cellar. Shod in boots with her auburn hair tied back, Nathalie looks every bit the Stellenbosch farmer.
Ari's Annual Culinary Treasure Hunt
In fact, these vinegars are so good that I think I’m ready to take things a step beyond where they’ve been. They idea of sipping or drinking vinegars has become fairly common in our end of the food world. But this stuff is what I’m starting to think should be called “kissing vinegar”- not to make anyone blush, but, truly, kissing anyone who just sipped it would be a pretty sensual experience."