Steve Kroll
Wine Guy
While on a trip through Missouri last month, we stopped at an olive oil shop and I picked up a product I wasn't familiar with: Violet Balsamic Vinegar (18 year old balsamic vinegar infused with violets). After we got home, I promptly stuck it in the pantry and didn't think much more about it. Then last night, while looking for something else, I stumbled across the bottle and thought I would use it to make a vinaigrette.
Wow!
I could drink this stuff straight from the bottle. It has the distinct flavor and sweetness of Balsamic, but with "something" in the background that does remind me of flowers. Mind you, I've never eaten a violet in my life, so I couldn't tell you what they taste like.
I'm trying to come up with additional uses for it. I'm thinking it would work well as an ingredient in sauce for duck, or even as a topping for ice cream.
So now I'm curious. Has anyone else run across this product, and if so, how did you use it? If you haven't tried it, you really should. It's awesome.
Wow!
I could drink this stuff straight from the bottle. It has the distinct flavor and sweetness of Balsamic, but with "something" in the background that does remind me of flowers. Mind you, I've never eaten a violet in my life, so I couldn't tell you what they taste like.
I'm trying to come up with additional uses for it. I'm thinking it would work well as an ingredient in sauce for duck, or even as a topping for ice cream.
So now I'm curious. Has anyone else run across this product, and if so, how did you use it? If you haven't tried it, you really should. It's awesome.