A Foodie Trend – Dans la Cuisine:
A tasty trend I’d like to share with you is that of white balsamic vinegar.
This lightly colored vinegar hails from Modena, Italy where balsamic vinegar originates.
Lately, I’ve been trying out some of my gorgeous vinegars I have in my pantry in my kitchen. I love to reach for the white balsamic for so many dishes, recently, that I typically would not choose a balsamic for.
As opposed to it’s dark, purple-chocolate colored cousin, white balsamic is made with white/green grape must, and white wine. Dark balsamic is made with red/purple grapes.
To make this particular type of balsamic is cooked at a low temperature, so it’s not darkened like it’s grapey counterpart. It is then often put into steel barrels where it ferments, as opposed to wooden barrels. Some are put into oak barrels to age.
White balsamic vinegar is more mild than dark balsamic, and its flavor profile is different, more delicate even.
The taste is sweet, bright, crisp, tangy & even floral, on many occasions. I typically find these vinegars to be more grapey, if that’s possible. If you don’t enjoy things that are very tart, this is perfect for you.
Try White Balsamic Vinegar:
Try this vinegar is homemade salad dressings or vinaigrettes, reduce it down for a flavorful syrup to drizzle over berries or ice cream, enhance fish & seafood, egg dishes, sauces & vegetables.
I especially enjoy using it to make a freshly baked bread dipping concoction with great olive oil, fresh spices & this vinegar. Furthermore, white balsamic vinegar goes well with aged cheeses, such as Parmigiano.
A great addition to any Spring or Summer menu to splash things up a bit.
I hope you enjoy this Italian Food on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- Web Chef Review: Vilux White Balsamic Vinegar
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- Web Chef Review: Napa Valley Blackberry Ginger Balsamic Vinegar