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Gourmet olive oil and vinegar

from the Hunter Valley

White Caramelised Balsamic

This is a variation on the main-stream version of the more traditional dark balsamic vinegar. Here white grapes are used to make a simple white wine. All traces of preservative are carefully removed to allow the natural process of wine turning to vinegar - a slow and delicate process.

Once the alcohol in the wine has been converted into acetic acid - essentially vinegar - the next process of barrel aging to add layers of complexity begins. Eventually - a tasty white version of balsamic vinegar emerges.

Once reduced to intensify the flavours and sweetened to get rid of the searing acidity, it is ready for use in both sweet and savory dishes.

Try this as an Asian style dipping sauce with Vietnamese spring rolls or to add a layer of flavour to Thai food.