Description
Bariani’s California balsamic vinegar is produced from the juice of just-harvested zinfandel and cabernet grapes grown in Yolo County and boiled down to create a concentrate, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over the years, with the vinegar being stored in wooden casks made of different woods like chestnut, acacia, cherry, oak, mulberry, and ash. None of the product is withdrawn until the end of the aging period of 6 years. At the end of the aging period a small portion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding next larger cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated.
Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer. The grapes that are used to make balsamic vinegar also contain antioxidants that fight against cell damage, improve the body’s immune system and make blood platelets more flexible, thus preventing heart or circulation problems.
The digestive system may also benefit greatly from balsamic vinegar. The vinegar boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body. Pepsin helps to improve the body’s metabolism as well. Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar and reducing unpleasant side effects from diabetes.
Uses: Balsamic vinegar is used in salad dressings, dips, marinades, reductions and sauces. It is also used sparingly to enhance steaks, eggs or grilled scallops or shrimp, as well as simple pastas and risottos, on fresh fruit such as strawberry and pears and on plain cream ice cream. Balsamic vinegar has excellent digestive properties and it may even be drunk from a tiny glass to conclude a meal.
Ingredients: Cooked Graped Must
