Gourmet Classic, the specialist supplier of cooking wines and alcohol for the foodservice sector has launched a new range of three Balsamic vinegars developed to meet the varying needs of chefs working across all types of cuisine and presentation styles.
At the premium end, Gourmet Classic’s new authentic and aged PGI Balsamic Vinegar carries full accreditation from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena. With its intense bitter sweet taste, complex flavour and heady aroma it can be used to finish numerous sweet and savoury dishes including cheese, egg, vegetable, meat and fish based cuisine and for ‘dipping’ when served with extra virgin olive and fresh artisan bread. Available in 2 litre plastic bottles.
For chefs looking for higher volume usage where a more commercially produced vinegar is better suited, Gourmet Classic offers a Balsamic Vinegar which is supplied in 5 litre plastic bottles. Ideal as a cooking ingredient to add a kick to vinaigrettes, reductions, dressings, marinades, sauces and stocks, or ideal as a base when creating a Balsamic reduction.
A new Balsamic Glaze containing 90% Balsamic vinegar is also available from Gourmet Classic. Developed specifically for professional kitchens and containing a special ingredient developed by Ferran Adria of elBulli which helps maintain consistency in taste and texture, the Glaze is full flavoured with a rich, glossy finish and is thick enough to hold its shape on the plate without forming a skin. Ideal for drizzling on salads, anti pasti, meat, fish and vegetables and available now in half litre plastic bottles. Gourmet Classic’s Balsamic vinegar also adds a delicious yet unexpected twist when drizzled over fresh strawberries, figs and raspberries or vanilla ice cream.
John Retallick of Gourmet Classic says the new Balsamic vinegars will “appeal to any chef who has a passion for what they are doing who wants to incorporate all the wonderful flavours of traditional Balsamic vinegar at an affordable price.”
“I am especially pleased with the Balsamic Glaze which is a fantastic product. Making a good quality reduction in a professional kitchen is a time consuming and expensive process. We have done all the hard work for the chef by producing a really versatile, stable product which is 100% reliable and ready to use. It is all set to quickly become a kitchen essential.”
John also suggests adding a splash of one of Gourmet Classic’s cooking liqueurs to the Balsamic vinegar to give an extra kick to a signature dish. “For example try mixing Gourmet Classic’s Orange Liqueur with our Balsamic Glaze and use to finish roasted or grilled duck, or Creme De Menthe Liqueur with lamb. We recommend a ratio of 15% liqueur to 85% Balsamic vinegar. With six different cooking liqueurs to choose from there are lots of flavour combinations to try, the possibilities are endless.”
The new Balsamic vinegars complement Gourmet Classic’s range of cooking alcohol, which includes wines, spirits, liqueurs and eaux de vie. All products are sourced from speciality, artisan suppliers across Europe but Gourmet Classic helps guarantee British jobs by ensuring all goods are packed and distributed via a UK based logistics centre. Gourmet Classic cooking alcohol and speciality vinegars are available from wholesalers throughout the UK. For further information please contact Gourmet Classic on 01202 863040 or visit the website at www.gourmetclassic.com