Made with White Trebbiano Grape Must, our White Peach Balsamic undergoes the cooking and barrel aging process of Balsamic Vinegar of Modena, but is not caramelized. Therefore it retains its lovely white color. The result is a crisp vinegar with a touch of sweetness reminiscent of handcrafted vinegars from northern Italy. Extremely adaptable, it can be paired with any of our EVOO's as well as our flavored oils to make a light, tart vinaigrette. Think Blood Orange, Mandarin, Tuscan Herb, Garlic, Herbes de Provence, Basil or Chipotle oils.
PEACH BALSAMIC SANGRIA
3 cups white wine, 1/3 cup sugar, 1/3 cup lime juice, 1/3 cup orange juice, 1/4 cup tequila, 1 cup Loide' Peach Balsamic Vinegar, fruit for garnish.
Mix everything together except your garnish. This mixture can sit for up to 48 hours before serving but not in a closed container as the sugar and alcohol create gasses. If you want to add fruit garnishes to the mixture ahead of time, you can however use heartier fruits, (citrus and firm melons) can go in a day ahead. Delicate fruits such as berries, peaches, or pears can be added a few hours before serving.
Need: 1 small seedless watermelon which has been scooped out with a melon baller, 1 container of small mozzarella balls, cut in half, washed fresh basil, Loide' Peach Balsamic Vinegar, and skewers.
Assemble on skewers in this order: watermelon ball, basil leaf, 1/2 of a mozzarella ball. Repeat. Place on a platter and drizzle with Peach Balsamic and serve.