Giusti Sweet and Sour Pomegranate Condiment

Volume: 250ml 

Obtained from a combination of wine vinegar and grape must with the addition of fresh pomegranate juice, this Sweet and Sour Pomegranate Condiment is a fresh and balanced condiment that enhances the flavour of the dishes to which it is added.

Thanks to its pleasantly sour end, it is recommended to use it an ingredient in the preparation of alcoholic and non-alcoholic cocktails.

Serving suggestions: salads, white meats, fish, crudités, risotto, cooked vegetables

Ingredients

wine vinegar, grape must and fresh pomegranate juice

Our Producer

Gran Deposito Balsamic Vinegar by Giuseppe Giusti

We hope that you enjoy our selection of Balsamic Vinegars. We wanted to bring you the best quality prize winning vinegar at great prices and to be able to assure you that you won’t find any mention of extracts, sugars, preservatives or colourings on our labels.

There are many brands and types of so-called balsamic vinegar, most are cheap and artificially coloured and thickened. The real, mouth wateringly good ones are a little more expensive, thanks to the superior production method and lengthy ageing process undertaken, and are a world apart from their imposters.

Our producer is Giuseppe Giusti in Modena. Seventeen generations of his family have been producing high quality balsamic vinegar since 1605 and have won numerous prizes (including 14 Gold Medals) over the centuries. They were the authors of the first documented recipe for the production of Balsamic Vinegar and are the custodians of the most extraordinary existing cask reserve, composed of invaluable century old barrels.

Giuseppe Giusti and his family select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. No caramel is added to sweeten and colour it - this is the industrial way to mimic age. Giusti do not reduce by speedy pressurisation either, as do many industrial producers of balsamic.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. The family have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.