The optimal mix of climate, soil and water in New Zealand’s grape-growing regions helps create the world class sweet-tart sensation of TasteMaker aged balsamic vinegar.
 
TasteMaker white balsamic is full bodied balsamic made from white grapes rather than red grapes to allow for a paler final product.
 
White balsamic can be used in recipes as a substitute for white wine vinegar where a sweeter result is wanted.
 
Use on salads, roasted vegetables, meats, pasta and soup, or drizzle over cheese, berries or vanilla ice cream.
 
Allergens: Sulphites
 
6% Acidity. 250mls.
 
Recipe:
 
TasteMaker White Balsamic Vinaigrette
 
3 tablespoons TasteMaker White Balsamic Vinegar
1 teaspoon dijon mustard
1 garlic clove, peeled and crushed
3/4 cup olive oil or rice bran oil
Salt and ground pepper, to taste
 
Combine ingredients and shake
 
Refrigerate and store in a covered container.
 
Whisk well before serving.