Unlike its darker cousin, white balsamic is pressure-cooked and aged for less time, for a cleaner, lighter flavor that works universally; it has a remarkable capacity to balance dressings and vinaigrettes.
Acetaia Leonardi White Balsamic Vinegar
$29.95
Acetaia Leonardi White Balsamic Vinegar
$29.95
This white balsamic from Acetaia Leonardi is aged for eight years in oak barrels, so its flavor is exceptionally smooth and rounded. We like its honeyed fruit undertones and full-bodied consistency, which comes from the aging process and is a key indicator of a vinegar's quality. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Try using this vinegar for brightness in our White Balsamic and Tarragon Chicken or Belgian Mashed Potatoes with Winter Vegetables (Stoemp); it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Or drizzling it over roasted vegetables, such as in our Roasted Carrots with Balsamic Raisins and Pine Nuts or Slow-Roasted Tomatoes. We like to use a couple tablespoons to deglaze the pan after roasting meats, scraping up the browned bits and finishing with butter. White balsamic vinegar even plays a key role in our Harissa, for a mild acidity as a counterpoint for the earthy spices in the hot pepper paste.
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HOW TO USE
Try using this vinegar for brightness in hearty dishes, like braised chicken, or to deglaze the pan after roasting meats; it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Also try drizzling over roasted vegetables, simply seared fish, or tossing with roasted fruit for a pop of brightness.
Kitchen Notes
Try using this vinegar for brightness in hearty dishes, like braised chicken, or to deglaze the pan after roasting meats; it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Also try drizzling over roasted vegetables, simply seared fish, or tossing with roasted fruit for a pop of brightness.
Acetaia Leonardi
Family producer Acetaia Leonardi has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar.
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