Reference balsamic vinegar, 25 cl

The Aromas of Référence Balsamic Vinegar by Huilerie Beaujolaise

Référence Balsamic Vinegar has a sweet and sour taste with notes of cooked fruits, vanilla, and a woody flavor. It has a dark brown color with red reflections. These characteristics make it a highly appreciated ingredient for vinaigrettes, marinades, reductions, and even desserts.

The Production of Référence Balsamic Vinegar by Huilerie Beaujolaise

Référence Balsamic Vinegar is a treasure from Italy, crafted according to Huilerie Beaujolaise's own recipe and bottled in their own facilities, which is why it does not carry the Modena origin designation. Balsamic vinegar is made from partially fermented grape must to which wine vinegar is added, and it then undergoes an aging process. This aging process, with a minimum duration of 60 days from the start of the transformation of raw materials, involves a meticulous blending of these materials in the right proportions.

At the end of this period, the product is subjected to analytical and organoleptic evaluation by a group of technical experts and tasters. This crucial step determines whether the product can be certified as balsamic vinegar. After 60 days of aging in wooden vats, Modena balsamic vinegar can also be further aged. This vinegar is aged for 3 years in oak barrels before being bottled for commercialization.

How to Use Référence Balsamic Vinegar

Its culinary possibilities are endless: it enhances red meats, elevates roasts, enriches risottos, pairs beautifully with cheeses, and adds a surprising touch to ice creams.

Some Suggestions for Using Référence Balsamic Vinegar

• - Balsamic Mushrooms: Peel garlic cloves and chop them. Cut your mushrooms and sauté the garlic in olive oil for 2 minutes over medium heat. Add the mushrooms and cook for 2 minutes. Add balsamic vinegar and white wine. Simmer for 2 minutes, then season with salt and pepper;
• - Chicken Skewers with Nectarines and Balsamic Vinegar: Marinate chicken pieces in balsamic vinegar and olive oil in a bowl for 1 hour. Season with salt and pepper. On a skewer, alternate a piece of chicken and a nectarine, pressing them together. Bake in the oven for 20 minutes;
• - Balsamic Ratatouille: Once your ratatouille is prepared, pour balsamic vinegar into a pan, add sugar, and sauté. Reduce the heat and add your vegetables.

How to Store Balsamic Vinegar

It is best to store it in a cool, dry place, away from light, and at a temperature below 30°C (86°F).