Balsamic Vinegar Tasting and FOOD Pairing

Acetaia Ferretti Corradini

Acetaia Ferretti Corradini - Balsamic vinegar tasting notes and food pairing advice

Balsamic Vinegar tasting and Pairing

Discover our balsamic vinegar, learn how to better enjoy them, and find suggestion about how to use them to enhance the taste of your home made recipes. 

Tasting Notes
Aceto Balsamico di Modena IGP, Black Label

At sight it is dense, bright brown in color. On the nose a complex, intense, pleasant aroma with fruity and woody notes. On the palate a harmonious, round, balanced and persistent taste.

Ingredients: Cooked grape must, Wine vinegar
Appearance: Dark, Intense, Dense
Flavour: Balanced, sweet and sour
Aroma: Slightly acetic

Food Pairing

Use it with salads, raw and cooked vegetables, grilled meats, cheeses, boiled and roasted meats, fish, fruit salad, strawberries, yogurt, ice cream.

Tasting Notes
Aceto Balsamico di Modena IGP, Organic

At sight it is dense, bright brown in color. On the nose a complex, intense, pleasant aroma with fruity and woody notes. On the palate a harmonious, round, balanced and persistent taste.

Ingredients: Cooked grape must, Wine vinegar
Appearance: Dark, Intense, Dense
Flavour: Balanced, sweet and sour
Aroma: Slightly acetic

Food Pairing

Use it with salads, raw and cooked vegetables, grilled meats, cheeses, boiled and roasted meats, fish, fruit salad, strawberries, yogurt, ice cream.

Tasting Notes
Traditional Balsamic Vinegar of Reggio Emilia PDO, Bronze Label

The most “vinegary” of the three Traditional Balsamic Vinegars. Its fragrance is delicate and it has a pleasantly intense acidity.

Vinegars with the Bronze label are popular for the pleasingly distinct sensation of volatile acidity.

Food Pairing

This balsamic vinegar is the ideal choice for carpaccio, dips for raw vegetables, and marinades. It can be used warm, to add extra flavour to meat and fish at the end of the cooking process, or for sauces and dips.

Its subtle, delicate fragrance and good acidity make it ideal for drizzling over meat and fish carpaccio, raw vegetables for dips and in marinades.

It can be added to the pan to give extra flavour at the end of the cooking process to shellfish, lamb rib chops, chicken breasts and rare red meats.

Top chefs used it to prepare pan juices for game, poultry and fish (especially cod).

Warmed and blended along with butter and Parmigiano Reggiano, it makes a delicious condiment for ravioli.

 

Tasting Notes
Traditional Balsamic Vinegar of Reggio Emilia PDO, Silver Label

Products awarded the Silver Label have generally been aged for 6/7 years longer than those with the Bronze sticker; they are thus more concentrated, which attenuates the perception of acidity, offering a pleasant, complex sensation on the palate. 

The aroma is rich and intense aroma and tends pleasingly towards a sweet fragrance.

Food Pairing

This balsamic vinegar is ideal as a condiment, as well as for almost all first and second course dishes.

It is delicious in mayonnaise and sauces, or as an accompaniment to boiled meats or fish dishes, as well as pasta and rice salads and foie gras. Also ideal with piquant and mature cheeses, especially Parmigiano Reggiano.

Served hot, it is especially tasty with fillet of beef, and is excellent for bringing a creamy texture to risotto dishes, especially with vegetables or scampi.

Tasting Notes
Traditional Balsamic Vinegar of Reggio Emilia PDO, Gold Label

After spending at least 25 years in barrels rich in history and aromas, Traditional Balsamic Vinegar of Reggio Emilia is ready to delight even the most demanding palate.

The particularly persistent flavour makes it a delicious end to a meal, enjoyed on its own, although its extraordinarily rich organoleptic properties also make for surprising, memorable pairings with cheeses and desserts.

Food Pairing

Gourmet savoury lovers will enjoy it drizzled over the most noble, flavourful and piquant cheeses, while for those with a sweet tooth, a delightful taste experience is guaranteed in the company of confectioner’s cream, chocolate desserts, ice cream and forest berries. It is also a superb ingredient for fillings for panettone and strudel.

The finest way to savour this delicacy in all its noble, splendidly intense complexity of aromas and flavour is to enjoy a small glass at the end of a meal as a meditation liqueur.

More about
Acetaia Ferretti Corradini