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Oil/Vinegar, Balsamic Vinegar
This magnificent balsamic condiment from Reggio Emilia, Italy, is aged in barrels of mixed woods that are at least twenty-five years old, to increase the complexity of this stunning vinegar. Woods include chestnut (rich in tannins and helps to create a dark color), cherry (sweetens the balsamic), mulberry (to concentrate the flavor and add a hint of vanilla to the aroma), juniper (provides a resinous aroma), and oak (to let the balsamic rest and seal the flavors together).
Produced by F. Lli Gorrieri, use L' Asè Balsamic Condiment as you would a four-leaf balsamic. Drizzle it over aged cheeses such as Parmigiano-Reggiano or Grana Padano, or splash it over vegetables before serving. This is also perfect to brush onto fruit after grilling, or add to warm sauces right before serving to fortify the flavors as you would a demi-glace.
Magnificent
By Chef Iain from Larkspur, CA on 10/3/2007
Pros:
Flavorful, Rich
Best Uses:
Finishing
Describe Yourself:
Chef, Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about L' Asè Balsamic Condiment:
For my taste this beats all other Balsamics hands down. This condiment has depth that I haven't found even in erally aged vinegars. Thick with a fruity and woodsy aroma, but the flavors here are unbeleievable. Will purchase several this year as gifts for my foodie friends.