Le Marké Organic Balsamic Vinegar of Modena I.G.P.

• Organic Balsamic Vinegar of Modena I.G.P. with a dense texture and balanced sweet-sour flavor. Le Marké’s balsamic is just as useful with tomatoes and roasted vegetables as it is drizzled lightly over strawberries or vanilla gelato.

About Balsamic Vinegar of Modena I.G.P.

• Balsamic Vinegar of Modena with the I.G.P. seal must be made in the provinces of Modena or Reggio Emilia from cooked grape must and wine vinegar, aged in wood for at least sixty days. Within that rule there is a wide range, from thin salad vinegars to dense, sweet condiments; Le Marké’s sits at the dense end, organic, at 6% acidity, with enough body to cling to a strawberry and enough acidity to dress a salad. It is an everyday balsamic of real quality rather than a cellar reserve.

How to enjoy

• Dress tomatoes, burrata, leafy salads and grilled vegetables
• Finish strawberries, peaches, Parmigiano or vanilla gelato
• Reduce sparingly into pan sauces or use with extra virgin olive oil

Details

• Origin: Modena, Italy
• Acidity: 6%
• Designation: Balsamic Vinegar of Modena I.G.P.; organic
• Store at room temperature, capped; it does not spoil

Questions

• I.G.P. or D.O.P.? D.O.P. is the traditional balsamic, aged at least twelve years and sold by the drop; I.G.P. is the everyday category. This is a good I.G.P., for using generously.
• Does balsamic go off? No. Keep it capped at room temperature and it lasts for years. See our note on best-by dates.
• The simplest vinaigrette? One part balsamic to three parts olive oil, a pinch of salt, whisked.

Pairs with

• Flamingo Estate Heritage olive oil for the vinaigrette; dehydrated pear and acacia honey on the cheese board; the Giusti reserves for the other end of the scale. More oils and vinegars.

Lello’s Point of View

• Why we chose it. This is the balsamic we want people to actually use. Dense enough to feel special, balanced enough for salad, and not so rare that you become afraid to pour it.
• What it makes better. Tomatoes, burrata, roasted vegetables, strawberries, Parmigiano and vanilla gelato all benefit from the same sweet-acid balance, which makes one bottle unusually versatile.
• How we would use it. Whisk one part balsamic with three parts good olive oil for vinaigrette, then save the bottle for a final drizzle over strawberries after dinner.
• Who will love it. Italian-pantry cooks, salad people, cheese-board builders and anyone curious about better balsamic without moving into collector-reserve territory.
• Why it earns its place. Organic Balsamic Vinegar of Modena I.G.P., 6% acidity and a dense everyday texture put this bottle in the useful middle ground between thin commodity vinegar and precious drop-by-drop reserves.