A pure, all-natural, gluten-free vinegar, Papadimitriou's white balsamic vinegar comes from the dried grapes cultivated in the vineyards of southern Peloponnese. It has no preservatives and no artificial colourings and is crafted from the premium black Corinthian currants of the fertile land of Messinia. In contrast to ordinary vinegar, it is yielded from grape must which undergoes acetic oxidation and alcoholic fermentation simultaneously.
It is lighter and more delicate than the classic dark-coloured balsamic vinegars as, during its production, the skins of the "crushed" grapes are removed. It has a golden amber color, a balanced flavour, and a uniquely scented bouquet. It is also a fat-free product of exceptional nutritional value, rich in antioxidants, with only 12 calories/tbs. It can become an ally to weight loss as it can replace fattier choices such as oil or oil-based dressings. The polyphenols contained in the Kalamata balsamic vinegar boost weight loss by means of a double mechanism which bolsters insulin sensitivity and, at the same time, inhibits lipogenesis, the pathway to the synethisis of fatty acids. Make it a part of your diet and daily nutrition, take advantage of its health benefits, and add a delicious note to your dishes.
How To Enjoy
- It ideally enhances the taste and flavour of salads, legumes, marinades, and any recipes that feature lighter-coloured foods and require the presence of a premium balsamic vinegar.
- Before or after opening, store in a cool place away from direct sources of light.
- Dried greek grapes
CertificatesB.R.C. – Classification A (Technical Standard for Food Safety). ISO 22000: 2005, ΙFS, ΗACCP
Dictionaries define vinegar as the acetic fermentation of dilute alcoholic liquids that is used as a condiment or food preservative. Greek vinegar, a great medium for seasoning and preserving or pickling food, is also traditionally made by the acetic (acid) fermentation of alcoholic liquids. When produced it is distinguished by and takes its name from the raw ingredients it is based on. Thus, vinegar varieties include vinegar made from such raw ingredients as raisins, beer, and malt. Apart from the vinegars produced by the two-fold fermentation of a variety of distilled liquids, there is also vinegar which is produced by the dry distillation (or, more accurately, fermentation) of beer and is known as a "fermentate”. The fermentate is then diluted in water to obtain vinegar. When we use a pure solution of alcohol, the vinegar produced is colorless or subtly yellow. However, when our raw ingredients are wine or beer, the vinegar produced has as much as possible of the potent aroma, flavor, and color of the raw ingredient it was based on.
Historically, vinegar is the oldest and most popular culinary seasoning. In antiquity, mixed with water, vinegar was the staple drink of Roman soldiers while, in Classical times, the inhabitants of Attica called it "Attican relish”. During Medieval times, vinegar producers kept the recipe of this unique and coveted seasoning under lock and key.
It probably appeared together with the use of wine around 6000 BC, as it is a natural by-product of alcoholic fermentation. Vinegar was widely used in cooking by the Greeks, who were actually the first to detect differences in quality among various types of vinegar, depending on their place of origin.On the other hand, vinegar has been strongly related to our health for a long time, thanks to its natural disinfectant and antibacterial properties. Hippocrates and Galen, great doctors of ancient times, used vinegar in medicine, as did the Egyptians and later on the Romans, the Chinese and so on.
Today, vinegar, as a basic component of the Mediterranean Diet’s healthy eating habits, is still lord of all it surveys on the Greek dinner table flavoring dishes, enhancing recipes, and improving our health through its wealth of nutritious elements.
The area of Messinia, inhabited from ancient times until today, has numerous sites which convey the atmosphere of different periods – ancient, eloquently carved beehive tombs, settlement relics, ceramics, ancient palaces, cities and Byzantine castles. The beauty of Messinia has two ‘faces’ - on the one hand, there is, Taygetos mountain, stone walls, fig and prickly pear trees, olive trees, stone houses and vineyards, and on the other hand, there is the deep blue sea, sandy bays, fishing boats, and fishermen with their nets.Messinia is situated in the southwestern part of the Peloponnese, and in the southern part of Continental Greece. Messinia needs no introduction: Renowned throughout the world for its rich history and unsurpassed natural beauties, it spellbinds its visitors.
The capital of the Prefecture of Messinia is the lovely city of Kalamata. Built in the center of the Messinian Gulf’s coastal line, it accesses one of the most captivating beaches of Greece and is graced by 19th-century, architectural masterpieces. Messinian Mani is yet another area of the prefecture whose imposing tower houses draw the attention of visitors from around the world. Built at the foothills of Mount Taygetos (one of Greece’s tallest mountains), Messinian Mani has made a name for itself through its breathtaking and one-of-a-kind beauty, its abundant natural resources, and, last but not least, its superb local cuisine. The flavors of Messinia are part of Greece’s nutritional heritage. It couldn’t be otherwise: Messinia is a blessed land where tradition, in all its manifestations, comes first.