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Red Label Balsamic Vinegar used to be called ‘8 Year Old’ before the new, stricter PGI regulations came in. This is a good entry level and is my favourite everyday balsamic. Rich and complex, with a lovely sweetness imparted from the wooden barrels it has been aged in, the texture is dense enough to make it very good for dressing salads as well as in cooking. So much more flavour than the industrial stuff available in supermarkets but affordable enough to use every day. Try mixing with Ravida Lemon Oil and using as a dip for bread or drizzle over some new season asparagus with slithers of parmesan. Also makes a great base for a rich gravy; this is the one we use for the River Café recipe for Lamb Shanks in Balsamic Vinegar.
Density: 1.20
Ingredients: Cooked grape must, wine vinegar. Contains sulphites. For allergens, see ingredients listed in bold.
Size: 250ml