HONEY SWEET AND GINGER HEAT
Not all balsamic vinegars are created equal. In fact, many found on grocery shelves, are imitations and aren't actually balsamic vinegar at all. Some vinegars use the word "balsamic" but are really just vinegar with sweetener & coloring (with no grape must at all). They might be made with wine vinegar, white vinegar, or cider vinegar, and are industrially-produced to emulate the texture & flavor of balsamic (at a fraction of the price).
SANTÉ proudly offers our true balsamic vinegar from Italy, using a base of the only two acceptable ingredients: Grape Must and White Wine Vinegar. We then infuse 100% natural botanical flavors of honey & ginger -- by hand in small batches -- to ensure the freshest and highest quality flavors in each bottle.
Thicker, richer, and sweeter than other balsamic vinegars, SANTÉ boasts a significantly higher percentage of grape must -- about 75%. Most other brands using grape must use less than 50% -- with the average being around 25%. Pro tip: Check your labels. If the first ingredient is not grape must, it cannot be high quality!
Flavorful and thick, use our Honey Ginger White Balsamic to brighten up vegetable dishes, salads, and lighter proteins like seafoods, pork & chicken—anything that could use a touch of sweet-tart flavor with a hint of ginger zing. Fantastic paired with our Meyer Lemon Olive Oil.
- 375ml Bordeaux-style green glass bottle
- Imported from Italy
- Blended in small, artisan batches in the USA
- Infused with 100% natural botanical flavors
- No added sugars, colors, or thickening agents
- Vegan: No dairy or animal products
- Gluten Free
- No chemical additives or preservatives
- By SANTÉ / Bottled in the USA
Ingredients: grape must, white wine vinegar, natural flavors. Contains natural occurring sulfites from raw materials. Processed in a facility that uses: Milk, Wheat, Nuts, and Soy.
~ Available for Local Next Day Delivery | Not eligible for return once opened
So what is white balsamic, exactly? It starts out same way regular balsamic vinegar does: with a white-grape “must”(the crushed fruit plus the skins, seeds, and stems). To make regular balsamic, the must simmers for basically ever, until it becomes syrupy and caramelized. The resulting vinegar is then aged in a series of barrels (a "batteria") for several years, which add to the vinegar’s flavor, color, and character.
For white balsamic, however, the must is pressure-cooked to prevent it from browning before it’s aged for a short time. The result is a golden-hued vinegar that tastes like a gentler version of syrupy balsamic.
Here's a few ideas to use our Honey Ginger White Balsamic Vinegar:
- APPLY AS SEASONING: drizzle on immediately before serving
- USE AS (OR IN) SALAD DRESSINGS: remember, it is much sweeter than typical vinegars in dressing recipes
- USE WITH A CHEESE PLATE OR BRUSCHETTA
- ADD TO MARINADES: particularly good with sesame, lemon, rosemary, butter, shallots, spinach, pumpkin, cayenne, soy sauce, salmon, duck & chicken
- USE WITH DESSERTS & FRUITS: especially goat cheese, cream cheese, orange, peaches, pineapple
- USE FOR DEGLAZING: right after cooking seasoned poultry, pork or seafood for an amazing sauce.
- See BON! for recipe inspirations (coming soon)