Dark Balsamic Vinegar

This vinegar is a must in every pantry. To be called Balsamic it must be made in the Modena & Emilia Romagna regions of Italy. The grape must is cooked down in copper kettles over an open wood fire to caramelize the grape sugars; this is where the dark rich color comes from. It is then aged in various charred wood barrels. Balsamic Vinegar is full bodied, rich in flavor, and carries a bit of an earthy flavor. It will add a darkness and complexity to a wide range of dishes and can be served by itself with salads or bread, or pair it with an extra virgin olive oil. Dark balsamic vinegars are flavored to create a host of pairing offerings. Ask us for our favorite dark balsamic pairings.

White Balsamic Vinegar

White Balsamic Vinegar is cooked at a higher temperature for a shorter period of time so that the natural sugars do not caramelize. It is also aged less to ensure it maintains the lighter color. Rest assured that the White Balsamic Vinegar is still packed with flavor and can transform that mundane salad into something EXTRAORDINARY. You can also use it to make many wonderful glazes and to add an extra special something to your cocktails and mocktails. Once you try them, you’ll wonder how you ever lived without them.