Some people call it ‘white balsamic’ and that’s halfway right, if not strictly legal in the eyes of the Consortio Tutela Aceto Balsamico de Modena (the governing body who police all things balasmic).
Trebianno grapes – the white half of the famed balsamic duo, Trebianno and Lambrusco – are matured in a similar process to other balsamic vinegars, but the fermentation is kickstarted with white wine vinegar instead of red.
White Condimento has a complex flavour where initial sweetness quickly yields to gentle acidity, giving a rich sweet and sour effect.
Works amazingly well with vegetables and seafood.
Use it with seafood and you’re in good company; Michel Roux Junior has it on the menu at La Gavroche.
Concentrated grape must, white wine vinegar, antioxidant: ascorbic acid, E224. Contains SULPHITES
“ I use Belazu White Condimento for our octopus carpaccio. Its perfect balance of sweet and sour makes the dish sing.— Michel Roux, La Gavroche.