Balsamic Vinegar
If you would like to order some food items that are selling in Terroirs boutique and that are not mentioned on this list, please contact us at info@terroirs.ie.
Giuseppe Guisti Balsamic Vinegar - 10 year old
| The Giusti family, producers of fine balsamic vinegars in Modena since 1605, makes this classic balsamic. Its complex and slightly sweet flavour is born from aging the vinegar in ancient barrels of different woods - a family tradition for generations of Balsamic producers. We think this balsamic is particularly well-suited to dressings and vinaigrettes. |
Tasting Set - La Vecchia Dispensa
| If you want to see what all the fuss is about aged balsamics, but are reluctant without trying them to shell out for the bigger sizes, this tasting kit contains four little (0.9ml) bottles of 8, 12, 20 and 40 year old balsamics. A great little gift for the foodie person with everything! Featured in The Times Magazine "Six Kitchen Greats" and by Hugo Arnold in the Irish Times. |
Balsamic Vinegar 8 year old - La Vecchia Dispensa
| This 8 year old balsamic vinegar is not as thick as many of a similar age, it has great balance and depth of flavours. Use on salads, mix with olive oil to make a dressing, use in cooking as a base for a rich gravy. Remember that a little goes a long way! Modena Balsamic Vinegar is a matured seasoning obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets. Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. At over 20 years of age, it becomes denser, its fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice-cream, or sipped at the end of a meal. |
Balsamic Vinegar 10 year old - La Vecchia Dispensa
|
| This 10 year old balsamic vinegar is complex, with rich flavours of oak, blackberry and dark fruit, partly due to the family’s barrel-aging all their vinegar in very small batches. Modena Balsamic Vinegar is a matured seasoning obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets. Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. At over 20 years of age, it becomes denser, its fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice-cream, or sipped at the end of a meal. |
Balsamic Vinegar 20 year old - La Vecchia Dispensa
|
| This 20 year old balsamic vinegar is quite thick, very complex and sweet. Try drop onto slithers of Parmesan with an apéritif, on strawberries, or on vanilla ice cream. Mmm! Modena Balsamic Vinegar is a matured seasoning obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets. Balsamic vinegar is dark brown in colour, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads. At over 20 years of age, it becomes denser, its fragrance and flavour are enriched, and it can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice-cream, or sipped at the end of a meal. |
| Fine Foods |
| Michel Cluizel Chocolates |
| Chapon Chocolates |
| Betjeman and Barton Teas |
| Classic Teas |
| Flavoured Teas |
| Extra Virgin Olive Oil |
| Balsamic Vinegar |
| Pâtés |
'Terroirs is where you can buy a gift for a food lover, for Séan and Françoise Gilley have the most superlative selection of treats you can find anywhere in town. Fantastic discrimination, and the very best packaging in Dublin, make this a vital address...Brilliant.'
John and Sally McKenna, The Bridgestone food lover's guide to Ireland
'Terroirs is not just one of the city's best wine shops, it is one of the city's best shops.'
The Bridgestone Food Lover's Guide