Good Eats: This white balsamic makes a light dressing, a flavorful glaze on pork, or a tart drizzle over fine cheese.
Perfect Pairs: Persian Lime Olive Oil, Blood Orange Olive Oil, Tuscan Herb Olive Oil, or a roasted nut oil.
Our Apricot White Balsamic is juicy, fragrant, a little bit sweet and slightly tart -- liquid summertime!
Botanically, the apricot is a cousin of the plum, and has been cultivated since ancient times, from Armenia through the Middle East and the Mediterranean.
Apricot vinegar can be reduced down as a syrup for drizzling over hot bread (like you would use an apricot jam). The perfect flavor for our balsamic jelly recipe.
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!