Colour and Texture: Traditional balsamic vinegar is glossy and dark
brown, though it captures light beautifully. It has a velvety texture on the tongue. Flavour: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune.
The only ingredient is grape must. Balsamic contains naturally occurring sulphites.
The juice is reduced to 50% of its volume to create a concentrated
must, then fermented with a slow aging process that concentrates the
This grade of balsamic also keeps indefinitely when sealed.
Balsamic vinegar can be used in Salad dressings, marinades and sauces. It has become extremely fashionable to mix it with Mardouw’s Extra Virgin Olive Oil as a dipping sauce; especially good with Italian breads. Try putting a few drops on fresh berries, Parmesan cheese, or creamy desserts like panna cotta, or vanilla ice cream.
It’s excellent drizzled over traditional rich risotto, or the Italian stew. It’s also great over grilled meats and seafood.