Terre Bormane Aulente Condimento Bianco

Terre Bormane Aulente Condimento Balsamico Bianco - now called "Sweet and Sour White Condiment" on the label

500 ml bottle - Imperia, Italy - White Balsamic

Aromatically speaking, this condiment seems more wine-like than balsamic vinegar-like. It starts off all grapey and acidic, and as that tails off, the balsamic aromas reveal themselves.

The color is clear, with a hint of warmth that reminds me of verjus.

But don't be fooled by the color! This condimento packs some kind of punch! It starts off sweet, almost delicate, and then BAM! A punchy vinegar that hits hard! Too much, and your eyes will close involuntarily, and the back of your throat will burn!

If you sip it by drawing air in first, the vapors feel cool, and if you get just a drop or two, you get the flavors of the bianco balsamic. Sweet, not quite sour, fruity, distinct light grape flavors in there.

It is complex and can make many a dish sing. After one taste, you want to taste it over and over to understand the multiple facets of its personality.

You can see/taste why chefs love it and have been requesting it!

The Terre Bormane Aulente Condimento Balsamico Bianco is a white balsamic vinegar produced in the Emilia-Romagna region of Italy.

The process for making white balsamic vinegar starts with the same grapes as traditional balsamic vinegar, which are typically Trebbiano or Lambrusco grapes.

However, unlike traditional balsamic vinegar, the skins of the grapes are removed before the grapes are pressed to create the juice, which is then used to make the vinegar. This results in a lighter color and flavor profile for the vinegar.

Terre Bormane Aulente Condimento Balsamico Bianco is made from Trebbiano grapes grown on the hills surrounding Modena, Italy. The grapes are pressed, and then the juice is cooked over an open flame until it is reduced and thickened. The resulting "must" is then aged in oak barrels for at least 3 years.

This white balsamic vinegar has a delicate flavor with a sweet and sour balance, and it is used in Italian cuisine for dressings, marinades, and sauces. It pairs well with fish, poultry, and vegetables, as well as with fruit and desserts.