Dark Balsamic


All of our Dark Balsamic Vinegar is produced in Modena, Italy in the Traditional Style and has just a 4% acidity. White Trebbiano grapes are picked, squished and cooked in copper kettles over extremely high heat to caramelize the grape sugars. This "cooked  grape must" is then aged in wood barrels. The result is exceptionally complex Balsamic free of added sugars, thickening agents or caramel coloring. For more on our Balsamic Vinegar quality click here. 


Traditional Style (IGP)
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Traditional Style
Balsamic Vinegar of Modena

Our finest grade of Balsamic is aged for up to 18 years in chestnut, oak, mulberry cherry and ash barrels. It is exceedingly rich, complex and dense, making it markedly adaptable.

Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese and fresh fruit.

Top Pairings: Our Traditional Dark Balsamic pairs with any of our Extra Virgin or Flavored Oils

 

Pomegranate
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Pomegranate
Aged Dark Balsamic

Sweet at the beginning, tart at the finish. This balsamic is much like a pomegranate itself, rich, complex, tangy and intense.

Uses: Match with hearty meats like duck, add depth to pan sauces, braises, and reductions, drizzle over poached fruits and ice cream, excellent for meat marinades.

Top Pairings: EVOO varietals like Hojiblanca, Frantoio or Cerasuola, Garlic Olive Oil, Harissa Olive Oil, Persian Lime Olive Oil

Espresso
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Espresso
Aged Dark Balsamic

Authentic espresso and dark roasted coffee create layers of amazingly complex flavor in this outstanding store favorite. Caffeine free!

Uses: Marinate pork, chicken or beef, use as a BBQ mop sauce, add oil and spices to create a grill paste for meat, glaze sautéed mushrooms for a spectacular side dish, drizzle over ice cream.

Top Pairings: Any EVOO varietal, Blood Orange Olive Oil, Wild Mushroom-Sage Olive Oil, Red Cayenne Olive Oil, Chipotle Olive Oil

 

Fig
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Fig
Aged Dark Balsamic

The mellow velvety richness of Aged Balsamic Vinegar combined with a silky fig puree make this one of our best sellers. Thick, ripe and bursting with fig flavor. 

Uses: Finish cheese plates, perfect for green salads, enhance pan sauces and marinades, drizzle over ice cream or fruits.

Top Pairings: Any EVOO varietal, Persian Lime Olive Oil, Garlic Olive Oil, Milanese Gremolata Olive Oil

Raspberry
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Raspberry
Aged Dark Balsamic

Bursting with the natural flavor of fresh ripe raspberries, our Raspberry Balsamic strikes a harmonious balance between sweet and tart.

Uses: Marinate or glaze chicken, pork or duck, create sweet and tangy vinaigrettes, elevate fresh raspberries, add to cobblers and pies, drizzle over ice cream, yogurt or cheesecake.

Top Pairings: EVOO varietals like Koroneiki, Cobrancosa or Picual, Whole Lemon Olive Oil, Persian Lime Olive Oil, Basil Olive Oil

 

Dark Chocolate
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Dark Chocolate
Aged Dark Balsamic

Three different types of cocoa beans deliver complex depth of flavor in our rich, thick Dark Chocolate Balsamic Vinegar.

Uses: Top ice cream or fruit salads, glaze sautéed mushrooms for an earthy side dish, add zest to moles and pan sauces, drizzle over bread pudding or baked apples.

Top Pairings: EVOO varietals like Frantoio, Leccino or Koroneiki, Blood Orange Olive Oil, Harissa Olive Oil, Wild Mushroom-Sage Olive Oil 

 

Strawberry
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Strawberry
Aged Dark Balsamic

Natural essence of strawberry blended with our Traditional Balsamic, results in a combination of sweet, sour and tart that is truly delicious.

Uses: Create vinaigrette for arugula salad with strawberries, feta and toasted walnuts, top ice cream and strawberry shortcake, add to sangria for a burst of flavor.

Top Pairings: EVOO varietals like Hojiblanca, Picual or Koroneiki, Basil Olive Oil, Whole Lemon Olive Oil

 

Tangerine
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Tangerine
Aged Dark Balsamic

Tart and tangy whole fruit tangerine essence is added to our Traditional Balsamic resulting in an extremely complex yet balanced customer favorite.

Uses: Brush on salmon or shrimp right before removing from the grill, add butter and reduce to create an amazing pork glaze.

Top Pairings: EVOO varietals like Leccino, Picual or Frantoio, Blood Orange Olive Oil, Herbs de Provence Olive Oil, Harissa Olive Oil, Persian Lime Olive Oil

 

Lavender
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Lavender
Aged Dark Balsamic

A slightly floral, herbaceous flavor gives way to peppery, woody undertones truly capturing the essence of this ancient flower.

Uses: Drizzle over vanilla ice cream or fresh fruit, makes a great chicken marinade, perfect for finishing roasted vegetables, reduce with honey to create a topping for cheese and desserts.

Top Pairings: EVOO varietals like Frantoio, Leccino or Coratina, Herbs de Provence Olive Oil, Wild Mushroom-Sage Olive Oil, Basil Olive Oil

 

Blueberry
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Blueberry
Aged Dark Balsamic

Fresh picked wild blueberries infuse a taste explosion of ripe berry sweetness into our Traditional Balsamic. 

Uses: Pair with strong cheeses like feta or bleu, drizzle over vanilla ice cream, top fresh fruit, add brightness to green salads, add to muffin or pancake batters, use as a syrup substitute at breakfast.  

Top Pairings: EVOO varietals like Arbequina, Hojiblanca or FS-17, Blood Orange Olive Oil, Whole Lemon Olive Oil, Persian Lime Olive Oil, French Walnut Oil

Red Apple
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Red Apple
Aged Dark Balsamic

With its enticing aroma and warm, earthy essence, our Red Apple Balsamic is crisp, tart and sweet just like a fresh picked apple.

Uses: Add brown sugar and reduce to create a glaze for pork, drizzle over baked apples for a new twist, add depth to sauces and chutneys, create vinaigrettes for green salads with toasted nuts, strong cheeses red onions and green apple slices.

Top Pairings: EVOO varietals like Hojiblanca, Cobrancosa or Nocellara, Basil Olive Oil, Butternut Squash Seed Oil, French Walnut Oil

 

Black Currant
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Black Currant
Aged Dark Balsamic

With its gentle floral aroma, intense berry sweetness, earthy undertones and a slightly piney finish, our Black Currant Dark Balsamic is sure to delight!

Uses: Glaze pork, chicken, beef or wild game, create cocktail syrups and spritzers, drizzle over strong flavored cheese, top ice cream, drizzle over fruit crisps, temper bitter green salads.

Top Pairings:  Pungent EVOO varietals like Coratina, Picual, Koroneiki or Frantoio, Blood Orange Olive Oil, Bergamot Olive Oil, Whole Lemon Olive Oil, French Walnut Oil

Cinnamon-Pear
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Cinnamon-Pear
Aged Dark Balsamic

Hints of Anjou pear followed intense cinnamon spice evoke the warm and cozy flavors of Fall in this extremely comforting Dark Balsamic.  

Uses: Drizzle over sweet potatoes, butternut squash or walnuts before roasting, caramelize pears or apples, dress spinach salads with citrus and feta, top ice cream, fruit crisps or oatmeal. 

Top Pairings: EVOO varietals like Cobrancosa, Leccino or Koroneiki, Butternut Squash Seed Oil, Blood Orange Olive Oil, French Walnut Oil

 

Black Cherry
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Black Cherry
Aged Dark Balsamic

Sweet black cherries are combined with our Traditional Balsamic to produce an intensely rich flavor with a smooth and fruity finish.

Uses: Fantastic glaze for pork, excellent for salads with strong cheeses like feta or bleu, mix with seltzer for a fresh cocktail or add rum for an extra kick, great for orange & onion salads.

Top Pairings: EVOO varietals like Cerasuola, Hojiblanca or Nocellara, Blood Orange Olive Oil, Persian Lime Olive Oil

 

Vanilla
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Vanilla
Aged Dark Balsamic

Fragrant Tahitian vanilla beans infuse our Traditional Balsamic, resulting in an intoxicating union that is sultry and exotic. 

Uses: Drizzle over fresh strawberries, caramelized or grilled fruits ice cream or oatmeal, reduce and drizzle over a warm brownie, cinnamon buns, breakfast rolls or crumb cake.  

Top Pairings: EVOO varietals like Cobrancosa, Hojiblanca or Koroneiki, Blood Orange Olive Oil, French Walnut Oil

 

Blackberry-Ginger
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Blackberry-Ginger
Aged Dark Balsamic

The tang of sweet, ripe blackberries followed by the surprising spice of fresh ginger ensures this Balsamic will delight any palette. 

Uses: Reduce and drizzle over pancakes or French toast, fashion Asian-style marinades for chicken, pork or duck, create salads with peppery greens, strong cheese, toasted nuts and citrus.  

Top Pairings: EVOO varietals like Frantoio, Arbequina or Picual, Persian Lime Olive Oil, French Walnut Oil, Blood Orange Olive Oil, Basil Olive Oil

 

Juniper Berry
Aged Dark Balsamic

Neapolitan Herb
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Neapolitan Herb
Aged Dark Balsamic

The essences of rosemary, marjoram, thyme, garlic and sage capture authentic ‘Old World’ flavor in our Neapolitan Herb Dark Balsamic making for an experience that is truly savory! 

Uses: Marinate poultry, spike a Bloody Mary, glaze sauteed mushrooms, baste thick cut pork chops or rib-eye steaks while grilling.  

Top Pairings: EVOO varietals like Koroneiki, Picual and Manzanillo, Garlic Olive Oil, Tuscan Herb Olive Oil, Lemon Olive Oil, Milanese Gremolata Olive Oil

Violet
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Violet
Aged Dark Balsamic

The delicate aroma of violet gives way to a sweet, floral finish. Smooth and clean, our Violet Dark Balsamic evokes the French countryside in spring.

Uses: Great for vinaigrette, pan sauces, chicken marinades, as sauce for duck or reduced to top a cheese plate and dessert. 

Top Pairings: EVOO varietals like Arbosana, Arbequina, Picual and Hojiblanca, Lemon Olive Oil, Herbs de Provence Olive Oil

Champagne Dark
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Champagne
Aged Dark Balsamic

Our Champagne Dark Balsamic is a blend of our Traditional Dark Balsamic and our French Champagne Vinegar. It provides a delightful kick that's neither too sweet nor too tart.  

Uses: Great for vinaigrettes, pan sauces, marinades, pickling preserving and deglazing. 

Top Pairings: EVOO varietals like Coratina, Picholine or Frantoio, Blood Orange Olive Oil, Basil Olive Oil, French Walnut Oil, Garlic Olive Oil

Vermont Maple
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Vermont Maple
Aged Dark Balsamic

Our Traditional Balsamic is blended with 100% pure Vermont maple syrup produced on a small family run farm. The possibilities are endless.   

Uses: Think pancakes, waffles, glazing pork chops or thick cut bacon, wilted spinach salads, maple walnut bars, chocolate sauces, BBQ sauces and roasted root vegetables. 

Top Pairings: EVOO varietals like Manzanillo, Picholine, Picual or FS-17, French Walnut Oil, Blood Orange Olive Oil, Butternut Squash Seed Oil