Has anyone here used the vinegars of Gölles, from Austria? They make dozens of vinegars and a number of brandies. I got to try a few vinegars this week and was quite surprised. First of all, I was surprised that the vinegars were so awesome when I tried a couple drops from a spoon; second of all I was surprised, since I thought that vinegars would blend into the food, that a wine wanking approach seemed so fruitful. Do the differences in these vinegars really make such a difference when put to their actual use?
I tried the Schilcher rosé from the Blauer Wilbacher grape (awesome acidity, just like with the wine, so I ended up buying this one), beer, tomato, apple, pear, Zweigelt, apricot, cherry and balsamiccs. All were very pure examples of the fruit/grape/grain. The XA apple balsamic, aged for 20 years thick like a PX sherry except not at all so sweet. These vinegars, when tasting just a couple drops from a spoon, seemed more like liquids I would like to drink than actual vinegar, yet they did have the sharpness that vinegar needs to work.
So, though I was hugely impressed by how pure these vinegars were in showing their agricultural origins, do these make a great difference when used in the kitchen?