FAQ - Balsamic Vinegar
WHAT IS BALSAMIC VINEGAR?
A dark, sweet Italian vinegar that has been matured in wooden barrels.
Balsamic is made from Grape Must (whole pressed grapes complete with juice, skin, seeds, and stems), but can sometimes have an addition of wine vinegar to balance out the acidity, so the thicker the vinegar the higher amount of grape must. (That is good! :)
THE BALSAMIC IS SO SWEET, IS THERE SUGAR ADDED?NO! The sweetness of our balsamic is due to the high amount of concentrated grape must in our product. The more grape must, the thicker and sweeter it becomes.
WHY IS YOUR BALSAMIC SO THICK?Balsamic vinegar goes through an aging process, just like wine does, so as time goes on the liquid evaporates through the barrel walls leaving a thicker and more concentrated syrupy vinegar behind.
WHAT GRAPES MAKE UP YOUR BALSAMIC VINEGAR?Trebbiano
WHERE IS YOUR BALSAMIC VINEGAR MADE?All of Rain City Olives Balsamic Vinegars are made in Modena, Italy and then Naturally Flavored in the USA.
WHAT'S THE DIFFERENCE BETWEEN WHITE AND DARK BALSAMIC?While similar to its classic counterpart, white balsamic is a milder and slightly less sweet version. The product is produced in the same manner with the same ingredients as the dark balsamic. The difference is that for the white, they choose the lightest batch of grape must that they have and then they filter the resultant product which lightens it further.
HOW WOULD THE USE OF WHITE & DARK BALSAMIC DIFFER?White balsamic is more tart so it is perfect for use in lighter meals such vinaigrettes or dips. Use it when you’re looking for softer flavours, or aesthetically when you want to keep your sauces and dressings light in colour. Darker balsamic is thicker and sweeter so they are great marinades and finishing drizzles.
IF DARK & WHITE BALSAMICS ARE MADE FROM THE SAME GRAPES WHY IS ONE DARKER?
The color of balsamic come from the batch of grape must, the cooking of the grapes and the aging process in the barrels. The lightest batch of grape must is chosen and the resulting product is filtered to become even lighter. White Balsamic is also cooked at a higher pressure and lower temperature, to retain its pale and golden hue. From there, it may be aged for no more than one year to retain its lightness. Additionally, the dark balsamics get their color from the wood barrels they are aged in.