Black Currant Balsamic Vinegar is rich and sweet, but with a hint of astringency to keep it from reaching the cloyingly-sweet stage. It's reminiscent of raisins, grapes, and figs, making it the perfect flavor of the month to bridge late summer and early fall.
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. Try our recipe for Sweet Potato Gratin for a hearty, rich side dish.
It makes the perfect dressing for salads that feature salty cheeses (like feta, blue, and Parmesan), nuts, and fruit. We love to pair it with Blood Orange, Eureka Lemon, Persian Lime, or any of our amazing single varietal extra virgin olive oils.
Black Currant Balsamic Vinegar is a versatile flavor that we can't wait to put back into our rotation of flavors as fall approaches! If you're as excited about it as we are, leave a comment and let us know how you use this luscious balsamic vinegar!