White Balsamic Vinegar Condimento

Description

Made with White Grape Must (juice), White Balsamic Vinegar does not undergo the cooking and barrel aging process of Balsamic Vinegar. This results in a crisp vinegar with a touch of sweetness. The gentle, smooth and well-balanced flavor of Carter and Cavero’s White Balsamic Vinegar is perfect to be used in a variety of recipes, from simple salads up to more elaborated dishes. It is ideal on fish and on white meats because the color does not “stain” the dishes.

Suggestions for use:
-Drizzle on lettuce with fresh tomato slices and Blue or Gorgonzola cheese.
-Great on a salad with your favorite Extra-Virgin Olive Oil, a teaspoon of dried mustard, 1/2 teaspoon of sugar, 1/2 teaspoon of salt and 1 clove of crushed garlic.
-Pair with any Extra-Virgin Olive Oil, Garlic Olive Oil or any of our Citrus Olive Oils.

Suggested Recipes:

• White Balsamic and Tuscan Herb Salad Dressing
• Potato Salad with Fresh Herbs
• Balsamic Martini
• Lentil Soup
• Pasta with Basil & Tomatoes

Our White Balsamic Vinegar Condimento 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.
The resulting White Condimento and a clear colored balsamic is made which is popular for dishes where the dark color of a red condimento is not desired. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.
Our White Barrel Aged Condimento 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.