Black Currant Balsamic Vinegar is rich and sweet, but with a hint of astringency to keep it from reaching the cloyingly-sweet stage.
Add a touch of Black Currant Balsamic Vinegar on your cheese plates (especially over goat cheese or brie), use it as a marinade or glaze for grilled meats, or drizzle it over rich stews and braises to finish the dish. It's a really lovely complement to duck, chicken, pork, beef, or venison.
Make a fall or winter fruit salad by tossing citrus and apple slices, quartered figs, and pomegranate seeds in a few tablespoons of Black Currant Balsamic Vinegar.
We also recommend drizzling a small amount over your roasted sweet potatoes, butternut squash, or pumpkin.