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KATZ Farm Viognier Honey Vinegar

Katz Farm Honey Vinegar Pantry Katz Farm

KATZ Farm Viognier Honey Vinegar

$23.95

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Sweet and complex with notes of peach, apricot, honeysuckle and vanilla, this is anything but your average wine vinegar. It’s made in incredibly small batches—just 50 gallons every two months—using a slow fermentation process that first developed in 16th-century Orléans, France. Each batch co-ferments two types of white wine (Viognier and Napa Valley Riesling) with 100 pounds of black button sage honey, which is produced right on the KATZ Farm ranch. The combination produces a unique agrodolce-style vinegar that’s sweet and honeyed, yet also floral and fruity, with a crisp, pleasant acidity. (As KATZ puts it: “The flavors can best be expressed as ‘the honey is dancing on top of the vinegar.’” Sprinkle a little bit of this stuff over freshly cut stone fruits, roasted veggies or grilled meats, or whisk it into a quick vinaigrette that will instantly elevate any salad—even a bowl of plain romaine lettuce. You’ll see why this vinegar just won a 2026 Good Food Award and is recognized in the Slow Food Ark of Good Taste.

Honey Viognier Vinegar

Net Weight: 2.5 pounds
Net Volume: 12.7 fluid ounces
Materials: Honey Viognier Vinegar
Place of Origin: Napa & Suisun Valley, California

The notes of apricot and peach in this vinegar pair well with all kinds of fruits, but it’s also a delicious and unexpected finishing touch for roasted vegetables, grilled meats, caprese salads, ricotta toast, you name it. We love using a splash of this vinegar to loosen fond for a fabulous pan sauce with seared pork chops, steaks or chicken thighs. You can even add it to cocktails, shrubs or iced tea for a refreshing summer beverage.

Shelf-stable for 36 months or more.

KATZ Farm Viognier Honey Vinegar

$23.95

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Pure California Culinary Heritage

KATZ Farm was founded by married couple Albert and Kim Katz, who were early players in California’s slow food and farm-to-table movements. In the early 1990s, after 10 years running a restaurant inspired by Alice Waters’ Chez Panisse, the family moved to Napa where Albert became a founding member of the California Olive Oil Council. This solidified the Katzes’ next move: Within a few years, they were full-time olive oil producers, growing and pressing their own fruit from mature groves in the historic Suisun Valley. Over the years, KATZ Farm olive oils have won over 40 gold medals, and their Orléans Method vinegars—including this Viognier Honey Vinegar—are recognized in the Slow Food Ark of Good Taste.