Thursday 10th September- Balsamic Vinegar Virtual Masterclass
Thursday 10th September at 6:30pm is your chance to take part in a taste-along and gain in depth knowledge about your favourite Balsamic Vinegars.
The session will highlight the difference between balsamic vinegar that costs £1.50 compared to £15 per bottle, with tasters on hand for each product. The traditional methods of production will be covered with our product specialist guiding you through the evening.
One ticket is suitable for a household of people.
A ticket includes:
- 55g Balsamic Pearls
- 250ml White Condimento of Modena
- 250ml 1.34 Balsamic Vinegar of Modena
- Sample of 12 Year Old Traditional Balsamic
- Sample of 25 Year Old 'Extra Vecchio' Traditional Balsamic
- 45 Minute Virtual Masterclass
- 20 Minute Q&A with a Chef
Please note that this is not a cookalong, but a masterclass all about the ingredients and how they are made. We keep the groups small and like them to be interactive, giving plenty of time for Q&As. Accordingly, classes may go over the approximate times shown.
Balsamic Pearls: 85% Balsamic Vinegar of Modena, (Wine Vinegar (SULPHITES), Cooked Grape Must), Water, Thickener: Modified Corn Starch, Firming Agent: Calcium Chloride and Gelling Agent: Sodium Alginate.
White Condimento of Modena: Concentrated Grape Must, White Wine Vinegar (SULPHITES).
1.34 Balsamic Vinegar of Modena: Cooked Grape Must, Wine Vinegar (SULPHITES).
12 Year Old Traditional Balsamic: Cooked grape must (100%).
25 Year Old 'Extra Vecchio' Traditional Balsamic PDO: Cooked grape must, Wine vinegar (SULPHITES). Acidity 6% minimum.
Once the Balsamic Pearls have been opened, keep refrigerated.