Balsamic Vinegar

Balsamic vinegar is a traditional sweet type of grape vinegar from the Modena region of Italy. It is made using the must (the unfermented concentrated juice) of white Trebbiano grapes, which is boiled until thick and then matured in barrels made from a variety of different woods, such as acacia, ash, cherry, chestnut, juniper, mulberry and oak. Each year for about 5 years, as it reduces in volume by evaporation, the vinegar is moved to a smaller barrel made from a different wood. Some older balsamic vinegar may be added to the must to create a more complex and intricate taste, and to enhance acidity. The vinegar is then finally left to age for a further 5 years, or for up to as many as 50 years.

Each different type of wood barrel imparts its own distinctive flavour to the vinegar. However, some mass-produced, inexpensive varieties may not be aged in wood at all, and are nothing more than ordinary wine vinegar with colouring and added sugar. Although true balsamic vinegar is expensive, only 'Aceto Balsamico Tradizionale di Modena' and ' Aceto Balsamico Tradizionale de Reggio Emilia' will display the true balsamic flavour.

Traditional Balsamic Vinegar

A traditional balsamic vinegar is dark amber in colour, with a thick, viscous texture and a smooth, rich, sweet-sour flavour with hints of herbs and port. Its concentrated flavour means that a little goes a long way, so only a few drops are required.

Young vinegars, (8 to 10 years of old) are perfect for salad dressings, whilst older vinegars (10 to 20 years old) may be used for dressings, sauces, marinades, or drizzled over pasta, salads, vegetables, fish or poultry. The truly mature vinegars that have aged longer than 25 years can be used to enhance the flavour of fruits (especially strawberries) or can even be served as an after dinner drink, providing a smooth full flavour and rich aroma.

White Balsamic Vinegar

White balsamic vinegar is made with white wine vinegar and grape must. It is milder and lighter than the classic dark brown balsamic vinegar, but has the same subtle, sweet flavour. This makes it ideal for salad dressings as its taste will not overpower the other ingredients. Its pure clean colour means that it can be served with lighter coloured foods without discolouring them, which makes it a good choice for flavouring white sauces, fish, chicken or other dishes that would be adversely affected by the dark brown colour of traditional balsamic vinegar.

Fig Balsamic Vinegar

Fig enhanced balsamic vinegar is made by adding a smooth blend of figs to the balsamic mixture, which adds a sugar base to the acidic flavours of the grape must. The vinegar has a luscious, honeyed quality with just enough natural acidity to balance it, making it perfect for serving with sautéed watercress, fresh foie gras, cheese, fruit salads, grilled lamb or hearty meats.