As an addition to the Morgenster
range of gourmet products in the now very distinct dark, square Morgenster
bottle bearing the embossed scallop taken from the front gable of the
Morgenster Homestead is a Balsamic Vinegar bearing the certification of the "Consorzio Aceto Balsamico Di Modena". This certification
verifies that the Balsamic is produced in Modena, using traditional methods,
where it has been made since the Middle Ages. The collaboration between Giulio
Bertrand and this Italian family that has made Balsamic for five generations
began in late 2007 when Giulio sought a product to pair alongside his Extra
Virgin Olive Oil on the tables of the best South African Restaurants; "It will
come only from Modena", he said with conviction and his well-known passion for
quality and his heritage.
The concentrated must used to make
this Balsamic is aged for three years in wooden casks where it intensifies,
sweetens and takes on the characteristics of the particular wood used.
will intensify the sweetness and reduce the acidity
A teaspoon of
Balsamic vinegar will wake up the flavour of any bland soup, stew or sauce
A dash of Balsamic vinegar on freshly sliced fruit
(especially strawberries) with or without a sprinkling of sugar will enhance
the flavours and have you shouting for more.
Region & Altitude
from Trebbiano grapes.
The juice is reduced to 50% of its
volume to create a concentrated must, then fermented with a slow aging process
that concentrates the flavours.
Balsamic vinegar can be used in
Salad dressings, marinades and sauces. It has become extremely fashionable to
mix it with Extra Virgin Olive Oil as a dipping sauce; especially good with