How do I use white balsamic vinegar?
Use Alessi White Balsamic Vinegar in salads and white sauces, on fish, vegetables or French fries or in any dish where the taste of balsamic vinegar is desired, minus the color.
What is white balsamic vinegar?
We at Vigo Importing Company own the patent for the process of producing white balsamic vinegar. We perceived the need for a Balsamic Vinegar with all of its unique notes, nuances and complexities, but with the added property of not discoloring salads and white meats. The closest analogy would be red wine versus white wine. Each one has a character that reflects its food dish. Alessi White Balsamic was created due to the realization that the color of the traditional Balsamic Vinegars tended to dominate more delicate dishes. Alessi White Balsamic Vinegar provides the velvety tartness associated with balsamic vinegar with the added benefit of a clean, light appearance. The mouth feel is smooth, energetic and light. One taste and the difference will be clear.
How do I use balsamic vinegar?
Use Alessi Balsamic Vinegar in salad dressings, sauces and roasts, or sprinkled on vegetables, or grilled meats and chicken. Add a few drops to fresh, clean strawberries, allow to sit for 15 minutes, toss with sugar and serve. Even add a few drops to your next Bloody Mary for a unique taste.
What is balsamic vinegar?
Balsamic vinegar has quite a history with its origins dating back to the 11th century. It is so named because of its supposed curative properties as an antiseptic, and a whiff of this liquid was enough to revive a fainted woman. The art of producing balsamic vinegar has remained unchanged for hundreds of years. It is made from the unfermented juice of fully ripened, white trebbiano grapes. The juice pressed from the grapes (called the musts) is boiled down for hours to achieve a heavy concentration. This must is put into barrels which have previously been used in vinegar making, renewing a continuous cycle as it picks up the yeasts or "mother" vinegar. Barrels of different type woods are used and barrel size continues to decrease until the perfect blending and aging occurs. Once you have savored the complex, sweet yet tangy flavor of balsamic vinegar, you will never have a difficult time using anything but balsamic.