We travelled to Europe to source the best quality white Balsamic Vinegars. Ones without the tartness of the locally available vinegars. The result of a careful blend of cooked white trebbiano grape must, and fine white wine vinegar, aged in oak barrels. This vinegar is “the bomb”!
Density: 1.25 Taste Delicate and balanced, refreshing yet mature and surprisingly sweet. It is commonly used for cooking white fish or crustaceans, especially as the meat isn’t discoloured. Good also for vinaigrettes and salads and also with breast of chicken.