Gölles > Austria

The Gölles family has been cultivating orchards in the sunny hill country around Austria’s Riegersburg Castle for four generations. Since the beginning of the 1980s, they have specialized in manufacturing fine vinegars and premium spirits by hand. Particular emphasis is placed on the use of only the highest quality products, because only the naturally delicious taste of flawless, sun-ripened fruits or excellent wines is a suitable basis for producing dense and robust schnapps or elegant, delicately aromatic vinegar. This quest for prime fruit for the distillery and vinegar production is also at the heart of the commitment at Gölles to cultivating old fruit varieties that are now exceedingly rare. To this end, orchards have been replanted with these old varieties: since 1990 thousands of these rarities, like the saubirne (“sow” pear) and maschansker apple, have been planted. While state-of-the-art technology is employed in transforming these and other high-quality products into the fine spirits and vinegars bearing the Gölles name, the crucial factor remains the experience and sensorium of Alois Gölles and his team.

In making Golles vinegars, only flawless fruit, fine wine, excellent beer or must from outstanding vintners are used. They are carefully mashed, fermented and aged until their flavor has matured and developed to total harmony. Depending on the variety, the crucial process of maturation occurs in stainless-steel vessels or small oak barrels and generally lasts several years. Modern technology plays an important role here, but what is ultimately decisive is the experience and skill of the vinegar-maker. That is why the word “Manufaktur” (handmade) is found on the label of fine vinegars today.

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Marille (Apricot Brandy)

Delicate nose of apricot and with intense flavors and fruity finish, there is also a delicate almond hint on the nose and palate. The apricots must be de-stoned before crushing. Later on, a good part of the stones are added during fermentation, but they never go to the distillation vat.

Alte Zwetschke (Aged Plum Brandy)

Made from the late ripening “house plums” and matured in barrel for seven years. A very nice, soft plum brandy conveys the potential of this normal table fruit.

Alter Apfel (Aged Apple Brandy)

At least seven months maturation in oak barrels. Produced from Styrian cider apple varieties such as: Maschansker, Bohnapfel, Illzer Weinler, Rosenpfel, Holzapfel. 45% alcohol by volume.

The crystal clear apple brandy has been given a slight amber color from the oak aging. The nose packs potent apple fruit along with smoky aromas and alcoholic heat.

Pumpkin Seed Oil

Most pumpkin seed oil available in the U.S. is weak and watery at best, but Gölles is the exception to that rule. His offering is the real thing and shows a thick viscous body, almost completely opaque black in color, and is packed full of roasted flavor. It looks like motor oil and is a great addition to any salad. Even better when paired with Balsamic Vinegar.

Pear Vinegar

Made from the juice of cider pears, it is fruity with a dry tartness. For tangy greens, such as arugula, dandelion or Belgian endive, or as a seasoning for dishes with caramel or nuts.

Peach Vinegar

Made from the juice of the finest Styrian peaches, it makes a wonderful dressing for leaf lettuce. For seasoning light and delicate gravies and sauces, especially with steamed fish and asparagus. For dishes with a Far Eastern touch.

Tomato Vinegar

Made with old, very aromatic varieties from the gardens of the “tomato pioneer” Erwin Stekovics, in the province of Burgenland.

The distinctive tomato flavor of this vinegar makes it a natural for use in preparing a wide variety of summer foods. Perfect for tomato dishes, of course, but also for Mediterranean-style salads like arugula, roasted fish such as branzino, sole or turbot, or bistecca-style beef.

Apricot Vinegar

Made from the juice of freshly picked Austrian apricots. For crustaceans and dishes of Far Eastern character. Combines especially well with curry, cardamom or ginger.

Raspberry Vinegar

The raspberry has the most intense aromatics of all fruit vinegars. This especially comes into play with lighter colored and neutral salads. Fruit vinegars such as raspberry should be used sparingly. The fruit should be recognizable but not dominate the dish. The fruit aroma shows very well in desserts or when preserving fruits in vinegar (in all cases you should use the same respective vinegar as fruit). They also match very well with mixed greens, fish, poultry, marinated vegetables and pasta salads.

Apple-Balsamic Vinegar

A fruitier taste than regular balsamic vinegars, Golles balsamic apple vinegar is much more of a spice than something acidic. It is packed with aromas and flavors, and with just a few drops enhances desserts, sauces, salads, cream or goat cheese, tomatoes with mozzarella, carpaccio... Harmonizes well with Styrian Pumpkin seed oil. Only the best fruits find their way into the Gölles vinegar barrel. The fruits are crushed and then pressed gently; the juice is then fermented into the wine with the help of natural yeasts. The resulting alcohol is then transferred into acetic acid with the help of acetic bacteria. Spends at least 8 months in the barrel.

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