Vinegar

Balsamic Vinegar

There is a variety of high quality Balsamic Vinegar’s available for purchase and use:

  • Balsamic Vinegar of Modena
  • Traditional Balsamic Vinegar of Reggio Emilia
  • Domestic Balsamic Vinegar

Balsamic Vinegar of Modena, Italy

Balsamic Vinegar of Modena is classified in two categories: Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale di Modena”) or Balsamic Vinegar of Modena (“Aceto Balsamico di Modena”).

Traditional Balsamic Vinegar of Modena, Italy

Traditional Balsamic Vinegar of Modena must be produced within the town of Modena in Italy.

“Aceto Balsamico Tradizionale di Modena” is made from Trebbiano grapes grown on the hills around Modena. Customs demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This vinegar is made from the cooked grape “must” and is aged for a minimum of 12 to 25 years.

Traditional Balsamic Vinegar of Modena is only bottled in the distinct bulb-shaped glass bottle of 100ml. Traditional Balsamic Vinegar of Modena is dark brown, but full of warm light. It is exceptionally sweet and thick, with a rich, complex aroma with light acidity. 

Balsamic Vinegar of Modena

The production of Traditional Balsamic Vinegar is very labour intensive and time consuming.  Therefore, it is very expensive and available in limited quantities.  Balsamic Vinegar of Modena constitutes a more economical alternative to the traditional product.

Balsamic Vinegar of Modena can be packaged in a variety of sizes (ranging from 250 ml to 5 litres) and must be in bottles made of glass, wood, ceramic or terracotta and carries the PGI seal. The colour of Balsamic Vinegar of Modena is deep brown, but clear and bright.  The fragrance is persistent, delicate and slightly acidic with woody overtones.  The flavour is bitter-sweet but balanced.  It can be found in specialty stores and supermarkets.

Traditional Balsamic Vinegar of Reggio Emilia, Italy

Traditional Balsamic Vinegar of Reggio Emilia (Aceto Balsamico Tradizionale di Reggio Emilia) is similar to Traditional Balsamic Vinegar of Modena. It is made in the same way as the better known Modena, the only difference is the manufacturing area and the bottle in which it must be packaged. Traditional Balsamic Vinegar of Reggio Emilia is packaged in a small, bell-shaped glass bottle of the same 100ml size.

Raspberry Red Wine Vinegar

Natural raspberry flavour is added to red wine vinegar which is the aged and filtered product obtained from the acetous fermentation of select red wine. Raspberry Red Wine Vinegar has a characteristic dark red colour and a pleasantly sharp taste.

Sprinkle raspberry vinegar on fruit salads; use as a marinade of basting sauce of meats; use as an ingredient in your favourite salad dressing.

Red Wine Vinegar

Red Wine Vinegar is made from red wine. Producers allow the red wine to ferment until it turns sour. Once fermentation is complete, the vinegar can be either strained, bottled or aged. The longer a vinegar ages, the more muted it becomes. Red Wine Vinegar can be aged up to two years before bottling. Even after purification and straining, a small amount of sediment will remain at the bottom of the bottle. Red Wine Vinegar can be used in salad dressings and sauces and slow cooked in reductions to make sauces.

White Wine Vinegar

White Wine Vinegar is the aged and filtered product obtained through the acetous fermentation of a selected blend of white wines. It is clear and pale gold, almost colourless. The taste is distinctively acidic, and the aroma reminiscent of the wine from which it comes.

White Wine Vinegar can be used to bring out the sweetness in strawberries and melons, add a twist to spicy salsa and marinades and wake up the flavour sauce and glazes. Perfect for lighter cooking – replace heavy cream or butter with a splash of white wine vinegar to balance flavours without adding fat. The tart, tangy taste also reduces the need for salt.