Acetaia Leonardi Saba 750ml

Description

A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish (because it's not fermented, the acidity level is less than that of balsamic vinegar). Or its concentrated fruit flavor pairs beautifully with wild game and meats—drizzle over slices of seared duck breast, grilled quail or pan-roasted pork chops. The cooked grape must is transferred to wooden casks and aged for four years. How to use Saba Balsamic Dressing's nuanced flavor and subtle tang elevates any food is touches, both sweet and savory. Italian Grape Must Condiment Aged for 4 Years Did you know that Saba Balsamic Dressing is not technically balsamico at all? This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet. Acetaia Leonardi's Saba Balsamic Dressing is the ideal mate for cheeses of all kinds, from aged cheeses like Parmigiano-Reggiano to semi-soft cheeses and blues like Taleggio and Gorgonzola Dolcelatte. This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet syrup.

Key Features

• How to use Saba Balsamic Dressing's nuanced flavor and subtle tang elevates any food is touches, both sweet and savory.
• A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish (because it's not fermented, the acidity level is less than that of balsamic vinegar).
• Or its concentrated fruit flavor pairs beautifully with wild game and meats—drizzle over slices of seared duck breast, grilled quail or pan-roasted pork chops.
• This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the.
• Toss with fresh berries and spoon over vanilla gelato for a quick yet elegant dessert.
• The cooked grape must is transferred to wooden casks and aged for four years.