Dark Balsamics from Global Gardens family recipes begin with a 50/50 blend of California Estate Cabernet/Merlot. Slowly, all alcohol is cooked away in stainless steel tanks, resulting in a fruity wine vinegar, aged in oak for a year before infused with California fruit. Our dark balsamics get better with age and make a perfect reduction when you boil them for about 5 minutes per cup. Join our email newsletter for upcoming “cooking with vinegar” blog posts.
Choosing a selection results in a full page refresh.