Balsamic dressings are the result of the joyous match between grape must and balsamic vinegar to create new stimulating harmonies of flavours. A sweet-and-sour idea to make your dishes tastier and more original.
The main difference between a Balsamic Vinegar and Balsamic Dressing is the acidity. The first one must be 6%. The high acidity is reached refining the cooked grape must inside barrels which have already been subjected to the acetification process by adding wine vinegar.
Condiment No.4is a 4-year-old (min), barrel-aged vinegar with an acidity of 4%
Usage:deal for boosting the taste of salads, vegetables, meat, and mature cheeses and give great scope to the most creative of cook's that can experiment with new and intriguing matches.