What is Balsamic Vinegar?
A process over 900 years old in Italy, balsamic vinegar is traditionally made from sweet Trebbiano grape pressings that are melted down into a dark syrup and then aged in oak, cherry, and walnut barrels. These flavors add to the essence of the balsamic gradually over time. Also, as it ages, moisture evaporates out, further thickening and concentrating the balsamic. Balsamic vinegars can age up to more than 100 years. Balsamic vinegars are traditionally produced in the Italian regions of Modena and Emilia Romana.
Balsamic Vinegar
Balsamic Vinegar is made from unfermented grape must, while wine vinegar is made with fermented grape must. Colavita Balsamic Vinegar is IGP certified, verifying it as a true product of Italy.
Balsamic Glaze
Balsamic Glaze is a reduction of balsamic vinegar with a little added sugar. The silky smooth consistency makes Colavita Balsamic Glaze perfect for marinating or brushing onto grilled meats, poultry, and fish as well as drizzling onto salads, pasta, risotto, and cheese.
White Balsamic Vinegar
White Balsamic is a combination of white wine vinegar and white grape must that is cooked at a low temperature so it’s less sweet and then aged in stainless steel barrels. Colavita White Balsamic Vinegar has all the unique notes, nuances, and complexities of traditional balsamic vinegar, but without the color.
The Perfect Balsamic Vinaigrette
The perfect balsamic vinaigrette one of the simplest and most delicious dressings. How to do it?
- Grab a small bowl and a wire whisk. Pour ¼ cup Colavita Balsamic Vinegar into the bowl and add a spoonful of Dijon Mustard. You can also add minced garlic or shallot and fresh herbs (we like Italian parsley!).
- Slowly pour in ¾ cup Colavita Extra Virgin Olive Oil while whisking. This will create an emulsion, allowing the oil and vinegar to combine. Season to taste with salt and pepper.
- Immediately dress your salad with the vinaigrette to avoid it separating. If it does separate, just whisk it up again!
Brand
Colavita
| Weight | 9 lbs |
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