Bertolli’s range of vinegars can be used as a staple in everyday cooking. Bertolli vinegars enhance flavours, soften meats and preserve certain foods in a variety of preparations including vinaigrettes, marinades, pickles, sauces, sautés and stews, to name a few.
Vinegar of Modena
Bertolli Balsamic Vinegar of Modena is a deep brown, syrupy vinegar with a smooth sweet-sour flavour, produced in the Modena region of Italy. It is made from reduced grape juice that is aged in wooden casks. Use with Bertolli Olive Oil for a tangy salad dressing, add a few drops to meaty stews, use it when frying steaks or chops, or try it in marinades to soften meats and enhance flavour.
Bertolli White Balsamic Vinegar has a distinctive dry, clean aftertaste that is less syrupy than regular balsamic vinegar. Its lighter colour comes from cooking it at a lower temperature which stops it from caramelizing. Use it as a clear alternative on salads and vegetables. It’s also excellent for marinades, soups and sauces, or for adding a little zest to fruit, ice cream and cocktails.
Bertolli Red Wine Vinegar is obtained by the natural fermentation of red wine. Use in salad dressings, marinades, meat stews, sautés, sweet-and-sour dishes and pickles.
Bertolli White Wine Vinegar is obtained by the natural fermentation of white wine. Use in vinaigrettes, butter or cream sauces, sautés, sweet-and-sour dishes, marinades, pickles and chutneys, or infuse with fresh herbs to make flavoured vinegar.