Balsamic Condiment Aged 15 Years 100ml

Description

Balsamic condiment from Modena, aged 15 years

This balsamic was aged for 15 years in wooden barrels in Modena. It is made from 100% cooked grape must, without wine vinegar. That makes it less sharp than regular balsamic vinegar, but rich, full and sweet, with a fine balance between sweet and sour.

How much do you use?

Count on about 1.5 to 3 ml per dish, half to a full teaspoon. A 100 ml bottle finishes roughly 35 to 70 dishes.

• Desserts (vanilla ice cream, strawberries, panna cotta): about 1 teaspoon. The sweet, syrupy must works like a natural syrup.
• Red meat, duck breast or game: half a teaspoon over the meat right after carving. It adds a deep, fruity counterpoint to savoury meat.
• Aged cheeses (Parmesan, Pecorino) or blue cheese: a few generous drops per piece. The sweetness cuts beautifully through the salt.
• Roasted vegetables (Brussels sprouts, carrots, pumpkin): about 1 teaspoon over the warm vegetables just before serving, for a glossy, caramelised finish.

Tip: pair it with our extra virgin olive oil as a dip for fresh bread.

Frequently asked questions

What is the difference between balsamic condiment and balsamic vinegar?

Regular balsamic vinegar usually contains wine vinegar. This condiment is made from 100% cooked grape must and aged for 15 years, which makes it thicker, sweeter and more complex. Use it as a finishing touch, not as a dressing base.

How do you store balsamic?

Tightly closed, in a cool, dark place. No need for the fridge.

Does balsamic go bad?

Hardly. This bottle keeps until 2036. Over time it may thicken slightly. That is normal and harmless.