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Details
Aged in wooden kegs. Special occasion quality. www.fairwaymarket.com. This Balsamic Vinegar is a limited quantity special import brought to you by Fairway. Its flavor is even more complex than our premium balsamic, and its texture noticeably thick. The word Balsamico refers to the vinegar's medicinal qualities. Balsamic vinegar this fine, this old, would retail at any other store for $50 to $90 per liter. Italians would never use it as a vinaigrette ingredient. Rather they employ it drop-by-drop in various recipes as a braising and de-glazing liquid for protein as diverse as foie gras and calves' liver, for beef, pork, lamb and veal, poultry, game, rabbit and seafood. It is made from the cooked-down must of trebbiano wine grapes, but it was never wine. It is then aged over a period of years, from few to as many as 150. Over the years, portions of different batches are transferred, in turn, from keg to keg. These kegs are made from oak, mulberry, chestnut and juniper, and each imparts its singular aromatic esters the vinegar. The centuries-old practice makes dating the vinegar accurately impossible. Absolutely nothing added to real balsamic vinegar, though the inauthentic and inexpensive balsamics are blended with red wine vinegar, and some even have corn syrup added to the keg. This is not one of those. We love to drizzle this fine balsamic vinegar over sorbets, over seasonal berries and peaches, and over slivers of Parmigiano Reggiano. Product of Italy.
Ingredients
Balsamic Vinegar.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 30
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 7g3%
- Dietary Fiber 0g0%
- Sugars 6g
- Protein 0g
Details
Aged in wooden kegs. Special occasion quality. www.fairwaymarket.com. This Balsamic Vinegar is a limited quantity special import brought to you by Fairway. Its flavor is even more complex than our premium balsamic, and its texture noticeably thick. The word Balsamico refers to the vinegar's medicinal qualities. Balsamic vinegar this fine, this old, would retail at any other store for $50 to $90 per liter. Italians would never use it as a vinaigrette ingredient. Rather they employ it drop-by-drop in various recipes as a braising and de-glazing liquid for protein as diverse as foie gras and calves' liver, for beef, pork, lamb and veal, poultry, game, rabbit and seafood. It is made from the cooked-down must of trebbiano wine grapes, but it was never wine. It is then aged over a period of years, from few to as many as 150. Over the years, portions of different batches are transferred, in turn, from keg to keg. These kegs are made from oak, mulberry, chestnut and juniper, and each imparts its singular aromatic esters the vinegar. The centuries-old practice makes dating the vinegar accurately impossible. Absolutely nothing added to real balsamic vinegar, though the inauthentic and inexpensive balsamics are blended with red wine vinegar, and some even have corn syrup added to the keg. This is not one of those. We love to drizzle this fine balsamic vinegar over sorbets, over seasonal berries and peaches, and over slivers of Parmigiano Reggiano. Product of Italy.
Ingredients
Balsamic Vinegar.
Common questions
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