About This Product

Made from grape must and white wine vinegar, this bittersweet condiment removes skins before low-temperature cooking, preserving its pale colour and complex flavour. Initial sweetness gives way to soft acidity, delivering balsamic-style depth without darkness. Perfect for seafood, poultry, vegetables, mozzarella, light salads, and sauces where appearance matters as much as taste.

✓Made from pressed white grapes

✓Clear, sweet–sour flavour profile

✓Ideal for light-coloured dishes

Serving Suggestions & Cooking Instructions

In Cooking: Because this condiment is cooked at low temperatures to maintain its clarity, it should be used as a finishing touch rather than a reduction. Its “soft acidity” is perfect for balancing dishes just before serving without the aggressive bite of standard white vinegar.

Preserving Appearance: This is the chef’s secret for adding balsamic depth to pale dishes. Unlike dark balsamic, it won’t turn your white sauces, fish, or mozzarella a muddy brown colour.

Seafood & Poultry: Its bittersweet profile is particularly suited to delicate proteins. Drizzle over pan-seared scallops, grilled sea bass, or roasted chicken breasts to provide a bright, fruity lift that enhances the natural sweetness of the meat.

Summer Salads: Use it in a vinaigrette for fruit-based salads (such as peach and prosciutto) or light leaf salads. It pairs beautifully with extra virgin olive oil and a touch of Dijon mustard for a clean, elegant dressing.

Vegetable Glazing: Toss steamed asparagus, baby carrots, or fennel in a splash of White Condimento and a knob of butter. The low-temperature grape must adds a subtle glaze and a sophisticated tang.

Fruit & Cheese: For a refined appetiser, drizzle over wedges of Pecorino or slices of fresh pear. It also works surprisingly well as a topping for fresh strawberries or a citrus sorbet, where its floral notes can truly shine.

Storage Instructions

Keep in a cool dry place, away from direct sunlight.