White Balsamic Vinegar is a culinary specialty from Modena, Italy. At the end of autumn, the Trebbiano grapes are harvested with the greatest care. Unlike the traditional balsamic, the white grapes are cooked at low temperature sous vide to avoid darkening the blend. To secure the white must of highest quality, it is placed in oak barrels. It is transferred every year to a smaller barrel.
As time goes by, magic takes place and the oak barrels will give a light brown color to the vinegar. A soft and dense balance of taste characterizes this white balsamic vinegar.
INGREDIENTS: Concentrated grape must, vinegar.
Pairing suggestions:
Heirloom tomato and burrata salad, citrus-infused vinaigrettes, roasted beet and goat cheese salad, grilled shrimp marinade, pan-seared sea bass, glazed baby carrots, charred asparagus with balsamic drizzle, pickled red onions, poached pears, roasted figs with mascarpone.
