Cask 10 Balsamic Vinegar 375ml
This cask-aged balsamic vinegar from Modena, Italy, is made from acetified grape must matured using the Solera method of blending, transferring the vinegar between a succession of high quality barrels of different sizes. A several year refinement process in high quality wood results in a rich and assertive condiment with a warm brown color and a thick, fluid consistency. The aroma is penetrating and persistent. With port and madeira undertones, it is a classic balsamic taste.
We call it Cask 10 to give a sense of the age of the vinegar. You will be able to taste and feel the difference between an aged vinegar and the cheap substitutes made by adding caramel or other products.
Density: 1.32
Gluten Free. No artificial flavorings, thickening agents, caramel nor additives. May contain sulfites.
Recipe to try
Zucchini & Pea Roasted Vegetable Tray with Cask 10 Balsamic Vinegar
Serves: 4
Ingredients
- 2 tablespoons Cask 10 Balsamic Vinegar
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ⅛ teaspoon Black Peppercorn Ground Fine
- 2 cups zucchini, cut into ½-inch pieces
- 2 cups thawed peas
- 1 tablespoon neutral cooking oil
- ¼ cup crumbled feta
- 2 tablespoons chopped fresh parsley
Method
- Whisk the featured balsamic with the olive oil and black pepper.
- Heat the oven to 400°F. Toss the prepared vegetables with the neutral oil on a rimmed baking sheet. Roast for 25–35 minutes, stirring halfway, until tender and lightly browned.
- Toss the hot vegetables with the prepared seasoning mixture. Scatter over the feta and parsley and serve.