Balsamic Vinegar is deep brown in color and tastes sweet, yet sour, with fruity undertones. Made from white Trebbiano grapes, it is manufactured through the process of combining boiled grape must (juice expressed from pulp and skin) and wine vinegar and allowing it to ferment for approximately 30 to 60 days. At the end of fermentation, previously aged balsamic vinegar is added to balance the flavor. It is excellent when used on salads or fresh fruits.
Burgundy wine vinegar dilute with water to 5% acidity, sulphur dioxide added to wine to protect color.
12 FL OZ (355 mL)
Featured Balsamic Vinegar Recipe
Balsamic Blue Cheese Dressing
Heinz® Balsamic Vinegar
dried oregano leaves
hot pepper sauce
olive or vegetable oil
crumbled blue cheese
In small bowl, combine Heinz® Balsamic Vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce. Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese. Use as a dressing for sliced tomatoes and onion on Bibb or Boston lettuce or mixed green salads. Makes 1 cup.