Balsamic Vinegar

There are many similarities between Balsamic Vinegar and wine. Both are made from grapes and get better with age! They also go through a similar process to achieve the fabulous tastes we have come to love.

Balsamic grapes - Lambrusco and Trebbiano varietals - are pressed (this is called the 'must') and are simmered for hours, until they become thick and caramelized. The syrup is then aged in various types of barrels that add to the flavour complexities.

Health benefits to your daily diet - research shows that Balsamic (like Olive Oil) has high phenols and anti oxidants leading to health benefits. It is especially useful to replace sugar for Diabetics as the sweetness in the Balsamic makes a wonderful substitute.

Keep your Balsamic Vinegar in a cool, dark place, away from the light. Balsamic should be kept in a dark glass bottle. Cork tops should be rinsed under hot water to keep them clean and working well.

Rich, sweet, delicious - these are the taste sensations you will have when you enjoy a Traditional Aged Dark Balsamic for the first time!

This aged Balsamic Vinegar is the perfect kitchen staple - great for drizzling over main dishes, vegetables, ice cream or a personal favourite - on top of a pizza.

Also pairs well with our classic Olive Oils and makes a balanced marinade and bread dipper.

Fruity, mildly acidic and sweet, this beautifully balanced White Balsamic is the perfect base Balsamic to have in your repertoire.

It’s clear colour will not darken your recipes but still add that distinct sweet/tart taste you are after.

Varied uses such as drizzling over fresh vegetables and salads, grilling fish and poultry, making dressings and marinades.