Il Rosso by Borgo del Balsamico. From their acclaimed Tinello series of artisan vinegars, il Rosso is a high quality, traditional red wine vinegar from Modena and Reggio Emilia. It is perfect to accompany crudités or cooked vegetables and with roasted or braised meats. See below for some other suggestions.
How to Spot a Good Wine Vinegar
A good wine vinegar will add another dimension to all kinds of recipes and considering it has no calories, carbs, cholesterol, fat or salt it’s a must-have ingredient for modern cooking. However, if you think just how much of a bearing it can have on the final taste of a dish, it’s really worth the effort to find something decent.
The problem is, just like Balsamic vinegar, there are many wine vinegars on the market and it isn’t always easy to know which one to buy. A good starting point is to look for vinegars produced from classic wine grape that have fermented naturally over time (months or even years). NB Industrial wine vinegars (the most commonly available) are created at very high temperatures using forced-air and the entire process is over in a single day!
IL ROSSO – Traditional Italian Red Wine Vinegar
This fine red wine vinegar is prepared following the traditional artisan truciolo method: Oak chips (trucioli) are placed in the centre of a wooden cask and the wine is added. It remains here for months as it very slowly and naturally transforms into vinegar without losing any of the original wine bouquet.
It is then mellowed in stainless steel tanks and bottled when it has reached the perfect acidity. The result is a well-balanced vinegar with a lovely ruby red colour, a full aroma and assertive yet rounded taste.
|HOW TO USE – SUGGESTIONS
Il Rosso is lovely with all kinds of vegetables, meats and seafood.It is also the ideal vinegar for red meat marinades.
It also makes a fine salad dressing with olive oil and oregano, for more robust salads.
Drizzle over red meats, game or roast chicken.
Perfect for barbeque sauces and marinades.
If you like hot sauces, il Rosso will hold its own even in the spiciest of environments.
Use to enrich and aroma to meat gravies.
A special addition to add depth to many sweet and sour dishes.
Red wine vinegar
Keep in a cool dark place. Unopened it will keep indefinitely. Once opened consume within 6 – 9 months.