Mazzetti Aged Balsamic Vinegar of Modena, Gold Label. Smooth, sweet and balanced. Aged in oak barrels for 3 years. Perfect for dipping and drizzling. Made in Italy 2 x 250ml

Product Information

The low acidity and subtle flavor of the OMG! Classic Barrel-Aged Balsamic Vinegar makes it an ideal option for dipping a warm crusty piece of bread straight from the oven (or your local bakery) into or adding to some of our favorite olive oils. Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories.

Traditional balsamic vinegar is made with only white grapes (usually Trebbiano grapes), but lots of commercial vinegars combine grape must and wine vinegar. To make grape must, whole grapes are harvested and then pressed or crushed into liquid. The liquid is boiled to remove excess water and form a concentrate; then it is transferred to wood barrels to ferment and age. The type of grapes and the region the grapes come from impacts the flavor and price of vinegar. Balsamic made with grapes exclusively from the Modena and Reggio Emilia regions of Italy are the gold standard and also the priciest. With a range featuring the brand’s Etichetta Bianca and an aged (Oro) expression, Mazzetti has collaborated with chef Theo Randall on a selection of recipes which incorporate balsamic vinegar as an ingredient rather than a mere accompaniment. Ingredients Additional details were later added by Brigitt Earley, a freelance writer with nearly 15 years experience covering trends and products in the lifestyle and food and beverage space. Brigitt holds a culinary degree from The French Culinary Institute and has worked as a cook in a professional kitchen before. She adores balsamic vinegar, and uses it in everything from sauces to salad dressings and marinades.The VSOP 25-Year Barrel-Aged Balsamic Vinegar will cover all of the bases at a fair price. If you’re looking for something more specific, the Ellora Farms Balsamic Vinegar Spray is great for salads, while the OMG! Classic Barrel-Aged Balsamic Vinegar is best for dipping. What to Look for in Balsamic Vinegar Age When the lentils are cooked, drain off all of the water. Add one tablespoon of the olive oil, a squeeze of lemon and seasoning.

Less expensive varieties are made with grapes from outside the Modena region, aged for less time, and can contain other ingredients, like acidic wine vinegar and caramel coloring, to keep costs down.As with aging and grape variety, vinegars made with traditional methods in the Modena and Reggio Emilia regions of Italy are the top-tier balsamic vinegars. To know where and how a vinegar has been produced, look to the label. Traditional balsamic vinegar is aged in wooden barrels for up to 25 years, and like other aged liquids, such as rum or whiskey, it continues to get better the longer it sits. As such, you can keep traditional balsamic vinegar for many years ( The Vinegar Institute says almost indefinitely), and it will be just as good, if not better, than when you bought it. Commercial balsamic vinegar generally has a shelf life of three to five years. It doesn’t necessarily go bad or spoil, but it usually tastes best within this time period.