Cinnamon Pear Balsamic 375 ml (12 oz) Bottle

 

$14.75
Champagne vinegar is produced using the same type of grapes as the better types of champagne. Champagne vinegar is created using the same basic process used to age white vinegar and apple cider vinegar. This light and mild vinegar is a good choice if you're want to dress delicately flavored salads or vegetables.
Taste our Champagne Vinegar, you'll notice its smooth and elegant taste. Unlike other Champagne vinegars, this one never undergoes a pasteurization process, endowing the vinegar with a lovely, rich base. Champagne vinegar is light and fresh on its own, but also pairs well with other vinegars, especially those with a slightly fruity taste.
Imported from the Champagne region of France, Champagne Vinegar is a delicious addition to homemade mayonnaise: simply whisk with olive oil, egg, and mustard. Champagne Vinegar alone makes a light, flavorful, low-calorie dressing; combine with spices and olive oil for a tasty marinade. Try adding a splash of Champagne Vinegar to tomato-based sauces and soups; it really brings out the flavor of the ingredients.
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  • My great-grandmother was never one to let anything go to waste. She would, every fall, gather all the hard, unripe windfall pears, then peel, dice and cook them for hours with cinnamon and spices to make heavenly "pear honey."
    Our Cinnamon Pear Balsamic Vinegar brings to mind the heady smell of pears and cinnamon -- sweet and warm, but with the spicy overtone of cinnamon. This balsamic vinegar is a lovely counterpoint to our sweeter, fruity olive oils, and makes an excellent salad dressing for strongly-flavored greens, or a fine marinade for lamb or duck. Cinnamon Pear Balsamic Vinegar tastes great with tomatoes, poached pears, fresh sliced strawberries, and ice cream.
    Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
    True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
    Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!
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