Gourmet Aged Dark & White Balsamic Vinegars
It creates a concentrate and is fermented with a slow aging process; flavor intensifies over decades, as vinegar is kept in wooden casks of chestnut, cherry wood, ash, mulberry and juniper.
At the end of the 12, 18 or 25 year aging period, aged balsamic is produced. If vinegar doesn’t state an age, then it is not aged balsamic, and not the quality of vinegar for the discerning food lover!
Check out our Olive Grove Balsamic Vinegars at our stores!
Dark Balsamic Vinegar
The production of dark balsamic vinegar resembles that of wine making. Balsamic vinegar is an aged reduction of sweet Trebbiano grapes that are boiled in copper cauldrons, and reduced to 33% its original volume to a syrup-like base called “must”. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification.
Dark balsamic has a sweeter, and longer finish than white balsamic, which is more tart. Dark balsamic can also impart an earthy and rich flavor adding boldness to many dishes.
Our line of dark balsamic also comes in many flavor profiles fusing herbal, citrus, fruit, sweet, and savory notes into a variety of blends.
White Balsamic Vinegar
White balsamic vinegar blends white grape “must” with white wine vinegar and is cooked at a low temperature to avoid any darkening. Our producer ages the vinegar in oak barrels, while others use stainless steel.
White balsamic has more of a clean aftertaste than the rich, long finish that dark balsamic maintains. The main reason one would use white balsamic, rather than dark, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring or darkening. Expect the white balsamic vinegar to be less sweet and more tart than our dark balsamic.
Our line of white balsamic also comes in many flavor profiles fusing herbal, citrus, fruit, sweet, and savory notes into a variety of blends.