Traditional Balsamic Vinegar, Reggio Emilia, Crimson Label, Aged minimum of 12 years, 100 ml Review
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Traditional Balsamic Vinegar, Reggio Emilia, Crimson Label, Aged minimum of 12 years, 100 ml Feature
- Crimson Label Traditional Balsamic Vinegar, made in Reggio Emilia, Italy and D.O.P. certified, has a delicate, understated perfume and a pleasantly intense acidity
- Crimson Label is perfect straight from the bottle on fish, carpaccio, raw vegetables and in marinades
- Ships UPS ground and takes 1 - 5 business days to arrive (north east coast usually takes 1 - 2 days, central US takes 2 - 4 days, west coast takes 4 - 5 days)
Crimson Label Traditional Balsamic Vinegar, made in Reggio Emilia, Italy and D.O.P. certified, has a delicate, understated perfume and a pleasantly intense acidity. The most "vinegary" of the three Traditional Balsamic Vinegars, the Crimson Label is perfect straight from the bottle on fish, carpaccio, raw vegetables and in marinades. The best chefs use it in their cooking juices when preparing game, poultry and fish. Traditional Balsamic Vinegar gives you the opportunity to try a new blend of flavors with every course: from starter to dessert, an infinity of delights is just waiting to be invented and put on the menu. This balsamic vinegar can be used straight out of the bottle to dress salads or vegetables. Its delicate perfume and pleasantly intense acidity make it the ideal choice for carpaccio and marinades. It can be warmed to enhance the flavor of fish or game and used in sauces. Add Crimson Label Balsamic Vinegar as a final touch to fish, crustaceans, lamb chops, chicken breasts and rare red meats. Create a delicious sauce for ravioli by blending warmed Crimson Label Traditional Balsamic Vinegar with butter and Parmigiano Reggiano cheese.
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Dec 22, 2011 21:00:04
