Dense and rich, these balsamic vinegars have been cooked over a low flame, stored in wood barrels and aged. The nuances are subtle, the flavors are equal parts of sweet and tangy. From centuries old traditions in Italy and passed on to modern times, these vinegars are versatile, flavorful and come in an abundant number of choices. Ranging from fruity and sweet or savory and tangy, they can be used in marinades, salads, glazes, sauces, roasted vegetables, meats, cheese plates, and desserts. How you use these incredible vinegars is only limited by your own imagination.
White balsamic vinegar is made from the white Italian Trebbiano grape. The grape must (the juice of the grape pressing), is cooked using high pressure to prevent caramelization that is characteristic of the dark balsamic vinegars. The white vinegars are more golden in color with a milder, sweet taste. This is due to the shorter aging process. These vinegars are light and refreshing which makes them a great choice for salads, fresh fruits, or a sparkling summer spritzer.