1.30 Balsamic Vinegar of Modena

An 80/20 blend of 1.34 and 1.17 balsamic vinegar walks a fine line between sweet and acidic
£13.30
In stock
Made from only cooked grape must and red wine vinegar, this Balsamic Vinegar IGP is a blend of our sticky sweet 1.34 density balsamic vinegar and it's tangier little cousin, 1.17. It is more fluid than then 1.34, but still sticky and sweet with a bold acidity on the finish. Use it for finishing plates and meat and fish dishes. Did you know? Density is crucial to understanding balsamic - it’s the most reliable indicator of texture and flavour. For example, 1.34 (34% thicker than water) is the highest density can go before the residual sugars from the grape must can begin to crystallise. As a rule of thumb, as the density gets lower, the more acidity on the palate. A huge part of the craftsmanship is knowing how to scoop the right amounts from the right barrels to mix together so they can deliver a consistent flavour and density in the final product, time after time, year on year.        
Energy 1320kJ/310kcal
Fat 0.0g
of which Saturates 0.0g
Carbohydrates 71.4g
of which Sugars 71.4g
Protein 1.3g
Salt 0.g
Cooked grape must, wine vinegar (SULPHITES). Acidity 6% min.
An 80/20 blend of 1.34 and 1.17 balsamic vinegar walks a fine line between sweet and acidic
An 80/20 blend of 1.34 and 1.17 balsamic vinegar walks a fine line between sweet and acidic
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