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Without a doubt, the world of balsamic vinegar has exploded in the US over the last 10-15 years. And of course, when a particular product gets popular there can be a lot of confusion in the consumer's mind when trying to decide what is "authentic" verses what is not.
Short of delving into a complete college course on balsamic vinegar, here is some information on Fanchone's vinegar, along with balsamic vinegar in general.
Fanchone's vinegar is produced by a "Non-Consortium" producer in the Modena region of Italy, using "Traditionale" artisan methods in that it is aged in oak barrels. However, Fanchone's Heirloom Natural Flavor Balsamic Vinegar is a blend of aged balsamic vinegar (cooked wine must using unfermented grapes) and aged red wine vinegar to create a smooth, thick vinegar. It is aged for 10 years and contains no alcohol.
There are several grades of balsamic vinegar based on Italian law; Tradizionale, Condimento, Industriale and Imitation.Tradizionale and Condimento are tightly controlled by the Italian "Consorzio" (Consortium) and government. Industriale, Non-Consortium producers are not subject to governmental controls and financial fees, and are free to make whatever blends they desire using various aging methods. Imitation balsamic is widely sold in the US and is made with white or apple cider vinegar, sugar and dye.
Fanchone's vinegar, based on Italian law, is classified as an "Industriale". It is certified by the Italian exporter as a "Certified Authentic" product of Italy.
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