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I am a vinegar "buff". In our pantry we have white, cider, wine, Japanese (flavored), Chinese (red), and balsamic to name a few. I even like to sip the juice from pickle jars.

I have just come across a 500 ml bottle of White Balsamic Vinegar from Modena, Italy. Very tasty with a lighter and sweeter flavor than the "regular" dark Balsamic variety. Good on home made salads with olive oil.

Has anyone else come across this variety? What dishes do you especially like it on?

Can't answer your question, my friend..... BUT.....

I grew up drinking pickle and pepperoncini juice!!!! (As well as sauerkraut juice)... Claussen has some good sh*t!

I've gotten one for years now made by Alessi. I especially like adding a few dribbles to chicken and pork gravies. I adds a little something that sparks it.

Love love love white balsamic vinegar. I use it on salads and vegetables mostly. I like it better than the dark at times.

I used to buy it all the time. I prefer dark balsamic, but white has it's place.
Salads sometimes for a change, a swirl in a bean soup, over cooked greens to name a few. Haven't bought it since preK. My kitchen hasn't quite recovered to preK status. Yet.

I never really considered myself a vinegar buff, but looking back, I definitely could have. It's a beautiful thing to have a variety of vinegars from which to choose.

I add a tiny bit of champagne vinegar to red balsamic for dressing a salad to cut the sweetness.

I'm a huge fan of White balsamic. I use it in salsas and cold soups. Makes a great salad dressing. I have yet to reduce it. ( next project).
Fun stuff.

kimmiethebeadwench wrote:I'm a huge fan of White balsamic. I use it in salsas and cold soups. Makes a great salad dressing. I have yet to reduce it. ( next project).
Fun stuff.

Kimmie! thanks! I forgot about putting in salsa, which I really loved!
Which cold soups besides gazpacho which it is perfect for!

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What brands of White Balsamic do you like?

I usually just buy the Alessi, too. Used it last night on a salad of just chopped garden fresh cucumber, tomato and sweet onion. Made a simple vinaigrette of it with EVOO, a pinch of salt and white pepper.

When grilling fish, I'll sometimes use equal parts melted butter and wbv as a basting sauce.