DARK FLAVORED BALSAMIC
All of our balsamic varieties are made with real fruit, (no oil infusion).The fruit and balsamic have a 1-2 hour reduction. The fruit is then blended to a paste while cooking and strained out when it cools enough to handle. The final product is test tasted then bottled and labeled.
The bottle size is 250 ml. $10 ea. You can do a mixed case.
The balsamics carry the Fattoria Muia label which is Carl's Italian heritage.
CHOCOLATE.....This rich balsamic is good on cream cheese/brie & fresh berries or a few drops on ice cream. Very popular
MISSION FIG aka THE BIGGIE FIGGIE.....Grown in Merced, Ca. & roasted the instant they arrive. Great on soft white cheeses as well as bread dip, with figs & goat cheese.
MONTMORENCY ORGANIC CHERRY.....an ancient pie variety from the 1700's with a great cherry taste. My friend on Vashon Is, Wa. had an orchard of these and the pies that came out of there were divine which inspired me to do a balsamic. NEW 2014 Very popular.
PEPPERED FRUIT.....various fresh fruit and berries with a mild pepper finish.
PINEAPPLE PEPPER.....good on ham, summer salad. A bit of Hawaii with a mild pepper finish.
PLUM CRAZY.....fresh plums give this a plummie summer flare (if plummie is a word) on butter lettuce.
SANGIOVESE WINE GRAPE.....from our estate, these ancient Italian variety grapes are sweet and dark. The deer and I enjoy them. This balsamic makes a soft, very pleasant dressing on any salad. Seasonal
HINT 1: Pinterest website has oodles of recipes and great ideas on using balsamic. I need to live for 500 yrs to do it all.
HINT 2: Tasting a peppered product is very individual. So Mild or Hot is according to my taste buds, not yours.
HINT 3: Great as a hostess gift, shower gift, gourmet cook or those going off to college.