One of Modena's most distinguished Balsamic vinegar manufacturers has produced this delicate condiment which blends white grape must with white wine vinegar. A condiment rather than a vinegar because of its low acidity, the white Balsamic follows standard methods of Balsamic vinegar production. The white grape must is cooked at low temperatures in a vacuum to avoid darkening the blend before it is matured in a series of oak wood casks.
Use in exactly the same way you would any other vinegar. Ideal for finishing meats in the pan or for adding to salad dressings when you don;t want to colour the food with a traditional, dark balsamic eg prawns or mozzarella.
It's a great product – gentle, smooth and well balanced – and makes muddy salads a thing of the past Anthony Worrall Thompson, Daily Express
