This is some serious balsamic. As they will tell you at La Vecchia Dispensa, creating a young, versatile balsamic, with the right balance of acidity and sweetness is an art, and the art is in the blending without using any wine vinegar of course. The right amounts of old balsamics with their sweet flavor profiles and young, feisty balsamics with lots of acidity. Flavor Profile: That is exactly what they've done here. Their "Spalla" is known as 12-Year here in the USA to give you a feel for the age of some of the balsamics used for the blend. It has a more complex palate than their 10-Year, and it isn't as dry on the finish. It has more caramel notes as well as a fruity, crisp finish. Serving Suggestions: This is a very versatile balsamic; it will work just as well on salads as it will for drizzling and dipping, and it is delicious on strawberries and ice cream. The Making Of: Balsamic vinegar takes center stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. The ageing process gives balsamic vinegar the characteristics that make it truly unique.

There is ordinary vinegar and then there is Italian balsamic vinegar made from white Trebbiano grape juice and aged in barrels over a period of years. The aging process imparts a pungent sweetness to this vinegar from Modena and gives it its color.

375 mL Champagne vinegar is considered the lightest of vinegars, and unfortunately that usually means mostly acid on the tongue with little of the flavor of the base champagne remaining after production. This delicious champagne vinegar is made slowly, the old fashion way, and that means its full of flavor. Katz & Co.'s Champagne Vinegar is made in Sonoma from high quality sparkling wine stock, mainly chardonnay so technically, it's a 'sparkling wine' vinegar. It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens, and marinades as well as a cooking/deglazing liquid. Vinegar is one of the original "slow foods" in millennia past it was used as a beverage, in cooking and as the basis of most sauces. Over time, art has yielded to industry, and the traditional slow methods, such as the "Orleans" method, gave way to large "generators," which could produce uniform batches of vinegar in days rather than months or years. This is accomplished by adding heat and oxygen to the tanks along with a considerable amount of agitation. This results in vinegars that look and taste the same year after year - little to none of the flavor characteristics from the base wine survive to reach these uniform bottles of acid. The 500-year-old Orleans method relies on quality wine, oak barrels, time, and an artisan's judgment. Specialized bacteria, acetabactors, are introduced into the wine with oxygen creating the perfect environment for the conversion of alcohol to acid. The process is driven by Mother Nature, and it can take anywhere from three to six months. Then all but 10% of the finished vinegar is drawn off and placed in oak barrels for aging; the remainder is left in the converter to be used as the "mother" for the next batch of vinegar. More wine is added to the conversion barrel and the process begins again.

It was in 1973 that the Pelloni family opened the AL CASTELLO restaurant in the medieval setting of the Piazza della Dama in Modena. Mario Pelloni was not born a restaurateur, but his previous profession was linked to foods, and thanks to his wife's love of cooking and the cooperation of his daughter Roberta and son-in-law Marino, he made a success of the venture by offering dishes prepared in the genuine local ways now unfortunately on the verge of extinction. The items on the menu are mainly based on the traditional cookery of the Modena region. Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour. The process continues with simple but clearly defined procedures that must be carried out in exactly the right sequence, at the best times and in the best places. However, skilled vinegar makers have their own secrets, handed down by word of mouth from generation to generation. The ageing process gives balsamic vinegar the characteristics that make it truly unique. This complex, delicious organic balsamic vinegar is made from the combination of cooked grape must that has been aged with high quality, aged wine vinegar. With 6% acidity, it is perfect for salads, and grilled vegetables.

500 ML In the southwest of France, in a small Mediterranean seaside town called Banyuls-sur-Mer, some of the finest wines are produced. So, it's no wonder that the grapes grown on the region's ancient vines also yield one of the world's finest vinegar: Le Vinaigre de Banyuls. Made from the naturally sweet wine of the region, the grape base for this very small production of "vin doux natural" (no sugar added) is 50% Grenache noir, 40% Grenache gris and 10% Carignane. The wine begins its first year of aging in huge oak "foudres" (barrels) stored in cool cellars. It is then transferred to smaller 60-liter oak barrels and stored outside, where it will spend the next four years. There, exposure to the elements - the hot sun of summer and the cold winds of winter in the Pyrenees - accelerates the aging process. The progress and quality of the fledgling vinegar is constantly monitored by the enoligist. During its fifth year, the new vinegar gets a jump start from an older brother - a 20% solution of Vieux Vinaigre de Banyuls - which inoculates the Banyuls wine and turns it into full-fledged vinegar. An additional 6 months of aging in cool cellars is still required before it is filtered and bottled under the Le Vinaigre de Banyuls label. usage suggestions To those who know its qualities - aromas of walnut, spice, vanilla, and licorice - Vinaigre de Banyuls is a rival to both balsamico and sherry vinegar. Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut or walnut oils, or high quality all-purpose Provençal oil. Try it for deglazing sautéed duck or mushrooms.

Heinz® Distilled White Vinegar is made from sun-ripened grain and crystal clear water. With a clean, crisp flavor, it''s ideal for your favorite marinades, salads, and recipes. Also, due to its mild acidity (5%), it is a great all natural helper around the house for cleaning and other chores and at a fraction of the cost of chemical based products.

Product:
If you have ever been fortunate enough to sample a high quality balsamic vinegar you know of its sweet, yet tangy flavor and its intriguing aroma. The art of producing balsamic vinegar has remained unchanged for hundreds of years. Such is the case with our Alessi Balsamic Vinegar. Use in salad dressings, sauces, roasts, vegetables, grilled meats, or chicken.

Ingredients:
Red Wine Vinegar, Grape Musts.