Ginger-chestnut

The ginger and chestnut balsamic vinegar in the FINEST FOOD AGE BALSAMIC COLLECTION is made from a small number of pure, natural ingredients: wine vinegar, grape must, chestnut honey and ginger. What makes this balsamic vinegar a culinary work of art is the immaculate quality of the products used and the passion and know-how of the vinegar-makers in a small, young business in Germany.

It all starts with first-class grapes – they are the source of the grape must and the wine for the wine vinegar. Grape must is freshly pressed grape juice; it contains the natural sweetness of the grapes. To make the wine vinegar, the alcohol in the wine in converted into vinegar through acetic fermentation. Producing a high-quality vinegar by this method takes time and skill – it is important to get the fermentation temperature right and to know how to balance the levels of acid, alcohol and oxygen in the vinegar.

For the balsamic vinegar in the FINEST FOOD AGE BALSAMIC COLLECTION the wine is aged in oak barrels for several months, resulting in a wine vinegar with a harmonious and expressive character. The wine vinegar combines with the grape must and the natural, complex sweetness of the chestnut honey to evolve into a finely balanced balsamic vinegar.

Making the ginger and chestnut balsamic vinegar in the FINEST FOOD AGE BALSAMIC COLLECTION is a complex process. Fresh ginger is peeled, frozen, shredded while still frozen and then marinated in vinegar. Finally, the ginger is removed. This must be done at exactly the right moment to ensure that it imparts just the right flavour to the vinegar.

In the ginger and chestnut balsamic vinegar in the FINEST FOOD AGE BALSAMIC COLLECTION the powerful flavour of the chestnut honey meets with the crisp sharpness of the ginger on an equal footing. Despite its sweet caress, this balsamic vinegar also has an edge to it.
With its distinctive flavour it adds interest to sweet foods.

Used in drinks, ginger and chestnut balsamic vinegar opens up all sorts of opportunities for exciting aperitifs and other alcoholic and non-alcoholic drinks. It can be boiled to a jelly to make an accompaniment to cheese; in this consistency the taste lingers longer on the palate, an effect that harmonises particularly well with the enjoyment of cheese.

To ensure protection from light, which adversely affects the quality of the vinegar, the ginger and chestnut balsamic vinegar in the FINEST FOOD AGE BALSAMIC COLLECTION is supplied in high-quality violet glass bottles. The special glass ensures that the distinctive quality of the balsamic vinegar is retained unimpaired for as long as possible.