Biological vinegar, featuring a consistent sweet-sour and fruity flavour, velvet-like tastiness produced with concentrated apple juice, naturally and statically fermented to get a direct transformation of sugar into acetic acid, thus leading to a less pickle acidity and the best balance with the sugar residues in the raw material.
Suitable for rice with herbs and fruits, white veal grilled meat or cooked in an oven, boiled meat and veggies. Pleasant on ice-creams and fruit salads. Highly suggested on apple strudel and dried fruit cakes.
Foodpairing is a source of inspiration that allows to create new combinations of ingredients for disches or drinks.
Foodpairing is not based on intuition or ezisting recipes, but on science, providing an objective overview of possible pairings. Is is based on scientific flavor analysis, on the principle that foods can be combined when they share major flavor components.
Foodpairing provides an overview of combinations, but making a dish or cocktails is much more than just mixing two ingredients. The right quantity of ingredients and the balance in the dish is also crucial and finding the right balance is up to you.
The WineHunter Award 2019
Amea Egocalo XX Apple Balsamic Vinegar, Apple Balsamic has been awarded The WineHunter Award 2019, by the jury of the Meran Wine Festival 2019.