Jens Vinaigrette – 180ml

Vinaigrette Jens by Lang Weinessig, Mediterranean seasoned

Vinaigrette Jens by Lang Weinessig is the Mediterranean organic salad dressing from the Southern Palatinate, seasoned with rosemary, thyme, and garlic. The matured red and white wine vinegar from oak barrels carries the herbs, while grape must and sea salt provide structure and a gentle sweetness.

Vinaigrette Jens is a Mediterranean vinegar preparation that Lang Weinessig crafts in the Southern Palatinate, seasoning it with rosemary needles, thyme, and garlic. The 180 ml bottle contains a ready-to-use seasoning; a spoonful over grated carrots makes a salad without the need to hunt for additional spices.

Rosemary, thyme, and a hint of garlic

Jens is fragrant with rosemary, underlying which is the earthy tone of thyme, with the garlic only making its appearance at the end.

The acidity has mellowed the garlic, keeping its pungency in check so it doesn't overpower everything else. What remains is a light, savory sauce that tastes of the south without being loud.

One spoonful is enough for a bowl of lettuce, two give a marinade its direction, and those who prefer it bolder can simply pour more. The grape must rounds off the acidity enough to give the needles and leaves room to shine.

The dressing for quick salads and grilled vegetables

Grated carrots, a dash over them, and you have a salad on the table in just a few minutes.

It works just as quickly with lettuce, cucumber, tomato, or cooked lentils, and the same spoonful is enough for a pasta salad. Its herbal side becomes even more apparent over grilled vegetables, served with fried halloumi, or as a marinade for chicken drumsticks.

A plate of white beans with rosemary also handles this seasoning well because the herb is reflected in the dish itself. On a slice of white bread with tomato, it replaces the need for any other dressing.

The sauce is also a great fit for a bean salad with red onions or over fried potato slices, as long as everything is still warm. A splash into quark makes it a dip for raw vegetables.

How the herbs get into the vinegar

Acidity dissolves essential oils from needles and leaves, much like alcohol or fat, and holds them in place afterward. This is precisely why vinegar carries such flavors more reliably than water or broth.

This is why a herbal infusion tastes different than freshly chopped greens in a dressing: it is more consistent and remains stable for months, whereas chopped leaves turn dark after a few hours. Thyme provides primarily depth, rosemary provides the resinous top note, and together they create the tone of southern kitchens.

Both types of vinegar are stored in oak barrels beforehand, where the wood removes their harshness and leaves behind a subtle sweetness. At Lang Weinessig, all ingredients are organically grown, from the wine to the garlic.

Grated carrots and a spoonful

The bottle stores well in a cool, dark place in an upright position, and a quick shake redistributes the herbs. For a quick dressing, one spoonful is sufficient, along with a splash of good oil if you like, and the rest is left up to the salad. Those who grill a lot should keep the bottle right next to the oil and salt on the countertop. The small bottle also fits into any picnic basket without taking up much space.

For something fruitier, try the Doro with tomato; for something light and fine, the Liese with Riesling. The rest of the Palatinate series is listed by Lang Weinessig.

Organic control number – DE-ÖKO-006 EU Agriculture