Traditional Balsamic Vinegar, Reggio Emilia, Crimson Label
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.
To safeguard the quality of the product and protect the consumer was formed The Consortium of Producers of Traditional Balsamic Vinegar from Reggio Emilia and in 2000 The European Community added Traditional Balsamic Vinegar from Reggio Emilia to the list of products with a Designated Protected Origin (D.O.P.). To protect consumers, this prestigious award requires products to be subjected to inspections by a Certification Institute recognized by the European Union and authorized by the Ministry of Agriculture, Food and Forestry. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards. The Consortium decided that Traditional Balsamic Vinegar from Reggio Emilia should only be sold in a special bottle: another way to prevent confusion among consumers and the possibility of fraud and imitations by unauthorized vinegar producers. The Consortium also decided on Three categories of Balsamic Vinegar and three corresponding labels: Oro (Gold) , Argento (Silver) , Aragosta (Lobster or Red). The master tasters decide in which categories belongs the Balsamic Vinegar. The three coloured labels refer to the score given to the vinegar by the tasters after they have judged the appearance, aroma and taste of each vinegar. The production standards stipulate that the product must be aged for at least 12 years before it can be sent for official tasting by the tasting committee; it also has to be put into the special bottle in the province of Reggio Emilia and must have the guarantee of the wax seal.
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