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.4 is 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.
Origin: Modena, Italy