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Our Barrel Aged Balsamic from Modena, Italy is a wonderful blend of Balsamics aged up to 12 years; which have been aged in series of wooden casks that gives the Balsamic vinegar its richness. Our Barrel Aged Balsamic Vinegar is handcrafted from Trebbiano grapes and created using traditional artisan methods. This results in the Balsamic having a dark color, sweet yet tart flavor and thickness; which is characteristic of a true Balsamico. We love to use our Barrel Aged Balsamic in salads, drizzled over steak or poultry or even on vanilla ice cream. You can also drizzle it over steamed asparagus or use in stir fry to create zero-fat dishes. 8.5 OZ
The following is a recipe using the Balsamic vinegar to create a wonderful sauce with portabella mushrooms. We like to serve this over creamy polenta in the winter or a crisp salad in the summer.
Barrel Aged Balsamic Porabella Mushrooms
Make the Mushrooms:
Heat a frying pan over medium heat.
Add the oil and wait until it's heated through. Add the garlic and mushrooms and stir for about two minutes. Add the tomatoes. Drizzle the barrel aged Balsamic vinegar over the mushrooms until the mushrooms are completely covered. Keep stirring until the mushrooms are cooked. (approximately 5 minutes) They will release their juices and a thick sauce will form over the mushrooms. Add salt and pepper to taste. Top with basil. Serve Hot.
What makes Balsamic Vinegar so special?
Balsamic Vinegar comes from the most simple sugar and vinegar fermentation of cooked grape must but the real secret lies in the aging process which is carried out in sets of different wooden barrels over a long period of time. This is why we have named our Balsamic vinegar “barrel aged”.
The refining of the bouquet; which grows ever more intense, delicate and pleasant to smell and taste, is the most complex and delicate phase and this is where the experience of the master vinegar maker is essential.
While the acetification process of ordinary vinegar is based on wine, the production of the precious aged Balsamic vinegar is based on cooked trebbiano grape must. The classical tradition has it that the production is made in small wooden barrels arranged in sets of no less than three. The three production phases are: alcoholic fermentation, acetic oxidation and aging.
The most common woods used for the barrels are oak, chestnut, mulberry, cherry, ash and juniper. Each one lends a particular aroma to the vinegar and makes it unique.
Barrel Aged Balsamic Vinegar can be used neat to dress salads and crudities, on flakes of aged cheese, to liven up mayonnaise, creams, pastas. It marries perfectly with all red meats, with game or with white meats.
Source: Consortium of Producers of
Traditional Balsamic Vinegar from
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