B.R. Cohn White Balsamic Vinegar 200 ml
Product Description
B.R. Cohn 12 Year Aged White Balsamic Vinegar
B.R. Cohn’s 12 Year Aged White Balsamic Vinegar has a light aroma of fruit and zest. It is made following a millennium-old tradition…premium White Balsamic Vinegar of Modena begins with the juice of the Trebbiano grape, which is simmered in copper pots, aged, and then finished in light oak barrels. The result is a 12-year-old aged White Balsamic that is light, fruity and zesty on the palate.
White Balsamic Vinegar is a version of Balsamic Vinegar that is made with white wine vinegar and grape “must” (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color. The white variety is often used when the chef does not want to alter the color of white sauces or foods with a dark brown color of traditional balsamic vinegar. White Balsamic Vinegar is milder and less sweet than Balsamic Vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens. It is also perfect for pasta salads, sauces for meat, fowl, or fish, or to deglaze a pan.
Serving Suggestions:
• Use as a marinade for pork • Drizzle over butter lettuce tossed with fruit • Use in your favorite salad • Drizzle over sliced cucumbers • Use in pasta salads • Use in sauces for meat, fowl, or fish
Unit Size 200 ml (6.8 FL OZ)
B.R. Cohn’s 12 Year Aged White Balsamic Vinegar has a light aroma of fruit and zest. It is made following a millennium-old tradition…premium White Balsamic Vinegar of Modena begins with the juice of the Trebbiano grape, which is simmered in copper pots, aged, and then finished in light oak barrels. The result is a 12-year-old aged White Balsamic that is light, fruity and zesty on the palate.
White Balsamic Vinegar is a version of Balsamic Vinegar that is made with white wine vinegar and grape “must” (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color. The white variety is often used when the chef does not want to alter the color of white sauces or foods with a dark brown color of traditional balsamic vinegar. White Balsamic Vinegar is milder and less sweet than Balsamic Vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens. It is also perfect for pasta salads, sauces for meat, fowl, or fish, or to deglaze a pan.
Serving Suggestions:
• Use as a marinade for pork • Drizzle over butter lettuce tossed with fruit • Use in your favorite salad • Drizzle over sliced cucumbers • Use in pasta salads • Use in sauces for meat, fowl, or fish
Unit Size 200 ml (6.8 FL OZ)
