Honey and ginger mix well together and bring a gentle, spicy heat to this Honey Ginger White Balsamic Vinegar which balances perfectly with the moderate, natural acidity of our White Balsamic Vinegar.

Suggestions for use:
-Mix with Garlic Olive Oil and soy sauce for an amazing marinade.
-Excellent for chicken, shrimp, scallops, and white fish.
-Brush on grilled pineapple.

Suggested Pairings:
-Combine with Persian Lime Olive Oil or Garlic Olive Oil.

Suggested Recipes:

Our Honey Ginger White Balsamic Vinegar is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged white wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.
Honey and Ginger flavorings are then added to the resulting White Balsamic and a clear colored balsamic is made which is popular for dishes where the dark color of a red balsamic is not desired. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.
Our Honey Ginger White Barrel Aged Balsamic Vinegar should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.
Product of Italy.
Contains Naturally Occurring Sulfites.