Balsamic Vinegar is made from grape juice, or “must” which is boiled down, and then transferred to a variety of different wood barrels to vein the ageing process.

Store balsamic vinegar in a cool, dark, dry location. There is no need to refrigerate the vinegar.

INFUSIONS

  • Chardonnay Balsamic Vinegar – A sweeter style vinegar, made with Chardonnay vinegar and Chardonnay grape juice for real fruit character. The perfect choice for dressing up fresh green salads and pairing with seafood, chicken, pork, fish and vegetables as a deglaze or marinade.

Ideal for use with preserves as it will add sweetness andfruitiness as well as the required acidity (6.0 (±0.1).

No added colours or sulphites. Allergen free.

Team with Kangaroo Valley Olives Lemon Infused Extra Virgin Olive Oil for added zest in the perfect vinaigrette.

 

  • Merlot Balsamic Vinegar – The perfect meld of balsamic sweetness and fruity flavours, made with quality Australian red wine, and naturally fermented and sweetened with grape juice concentrate. Ideal for salad dressings with more robust leafy vegetables like chicory, radicchio, endive and cabbage.

Excellent for use with preserves as it will add sweetness and fruitiness as well as the required acidity (6.0 (±0.1).

No added colours or sulphites. Allergen free.

Team with Kangaroo Valley Olives Garlic Infused Extra Virgin Olive Oil for the added pungency in the perfect vinaigrette.