Blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. Some manufacturers age the vinegar in oak barrels, while other use stainless steel.The flavors of the two (white & dark) are very similar, although the dark balsamic is slightly sweeter and tends to be a little more syrupy. The white has more of a clean aftertaste. The main reason one would use white balsamic, rather than regular, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring. If that sort of thing matters Click Here to Learn More about Balsamics
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