12 YEAR WHITE BARREL AGED ITALIAN BALSAMIC
Made with White Trebbiano Grape Must, our 12 Year White Barrel Aged Italian Balsamic undergoes the barrel aging process of traditional balsamic vinegars of Modena, Italy. If your bottle label is White and reads “A-Premium” then this is the one! Our 12 year White balsamic vinegar is slightly more tart and crisp as compared to our 12 year dark balsamic with both being thinner in consistency and less sweet as compared to our 18 Year Traditional Balsamic. The difference between our White and Dark balsamics involves the upfront cooking process when making the Grape Must. Unlike our Dark balsamics our White balsamics DO NOT undergo a lengthy cooking process which caramelizes the Grape Must resulting in a dark color. Instead our White balsamics are cooked for a very short period of time resulting in a clear colorless end product. Our White balsamics are also aged in New Wood barrels instead of Aged barrels thereby reducing any colorization. The result is a crisp, tart (6% acidity) balsamic with a touch of sweetness. Extremely adaptable, it can be used with any EVOO, as well as with our flavor infused/fused Olive Oils.
SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS
All ultra-premium EVOO’s, flavored olive oils and specialty oils.
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood
Cheese, fruits, desserts……
RECIPES USING 12 YEAR WHITE BARREL AGED ITALIAN BALSAMIC
Our 12 Year White Barrel Aged Italian Balsamic can be used in any recipe calling for a balsamic vinegar. Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Most importantly, experiment and have fun!
Balsamic Reduction Method
|Prep time||5 minutes|
- 1/4 cup Aged Italian Balsamic (EVOO Marketplace)
|In a medium sauce pan add balsamic and heat over medium to medium-high heat with continuous stirring. Note: the goal here is to reduce the balsamic to a consistency just thinner than desired thickness. A 1/4 cup in a medium sauce pan will reduce within 3-5 minutes. It is normal for the balsamic to foam and bubble as it reduces.|
|Immediately pour hot balsamic into a glass bowl and place over another larger bowl containing ice. Stir continuously until balsamic cools, 3-5 minutes. As the balsamic cools you will notice it thicken significantly.|
When performing a balsamic reduction you really want to start with the “good stuff” such as what we offer at EVOO Marketplace. The majority of “Balsamic Vinegars” sold in the grocery store and other imposter shops are nothing more than red wine vinegar, sodium, corn syrup and/or molasses. If you attempt to reduce these the awful aftertaste will only be amplified.
A true balsamic reduction as described in this method is perfect as a glaze for various meats, seafood, vegetables, fruits, or drizzled over your favorite ice cream.
12 YEAR WHITE BARREL AGED ITALIAN BALSAMIC NUTRITIONAL INFORMATIION
Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 2g, Sugars = 2g, Protein = 0g. Acidity 6.0%.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!