One vinegar for every day, and one that tastes of vegetables.
The White Balsamic Vinegar is fermented from white wine and refined with concentrated grape juice, at least one year in a stainless steel tank. Light, sweet and sour, so versatile that the question of what it goes with becomes almost superfluous.
The Tomato Vinegar is made from sun-ripened tomatoes, without flavorings or colorings, and also matures for at least one year in a stainless steel tank. Tomatoes bring little sugar but plenty of aroma. That's why it tastes of vegetables rather than fruit: a mild start, a long finish.
The one goes with all salads, dressings and marinades. The other with arugula, guacamole and tomato sauces, and into the Bloody Mary.
In the exclusive Gölles gift box. Two bottles that never get in each other's way in the kitchen. Boredom into Variety.
From food, love.
White Balsamic Vinegar
