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Old 30.05.2015, 21:28
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white balsamic

I was in Zürich's new Alnatura this week and saw that there is such a thing as white Balsamic vinegar -

produkte.migros.ch/alnatura-condimento-balsamico-bianco

I like dark Balsamic for making salad dressings, but I plan to get a bottle of the white Balsamic to try it. Does anyone have taste opinions about it? I wondered a bit if dark Balsamic is the genuinely distinctive product while white Balsamic is playing on the name.
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Old 30.05.2015, 21:33
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Re: white balsamic

Probably ultra refined, filtered and distilled.

I'd hazard a guess that Italians don't use it.
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Old 01.06.2015, 15:02
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Re: white balsamic

I like to cook but I have never seen that. I'd agree with TiMow.
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Old 01.06.2015, 15:05
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Re: white balsamic

Given the whole point of balsamic is that rich flavour that almost tastes sort of "brown", making it white sounds a bit pointless and gimicky.

But let us know - maybe it's great.
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Old 01.06.2015, 15:18
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Re: white balsamic

Even the dark stuff sold in most places is pretty much crap compared to the real thing (which has the syrupy texture of, umm, syrup).

Tom
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Old 02.06.2015, 00:32
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Re: white balsamic

Here's an article that I found -
www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10544007/A-Z-of-unusual-ingredients-white-balsamic-vinegar.html

On the one hand, it does seem that white balsamic is a recent invention just to capitalize on the name. On the other hand, it seems like if you find a decent product then it is probably decent i.e. not the output of ultra-refined food factory craziness. Balsamico Bianco - hum...
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Old 02.06.2015, 13:46
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Re: white balsamic

The taste is not that different. I use it if I don't want the dark color (with eggs/fruit or clear sauces). Never use crema di balsamico.
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