|
|
Article: Types of vinegar.
- Article from:
- St. Louis Post-Dispatch (St. Louis, MO)
- Article date:
- February 28, 2005
CopyrightCOPYRIGHT 2005 St. Louis Post-Dispatch. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Joe Bonwich
Types of vinegar: Traditional Balsamic vinegar is made from Trebbiano grapes grown on the hills around Modena in Italy. The must (juice) of the cooked grape is matured by a long, slow process through natural fermentation, followed by progressive concentration by aging in a series of casks. Many commercial varieties of balsamic are not subject to the same geographic and aging requirements, but they are much less costly than the traditional varieties.
Black: Asian vinegar made from rice, sorghum, wheat or millet. Chinkiang (Chen-Chiang, Chenkong) vinegar is a form of black vinegar usually made from glutinous rice and malt and named for ...
Related newspaper, magazine, and journal articles:
|
|
Article: eGain eService software ensures a vintage year for Oddbins; The ...
M2 Presswire;
August 1, 2002 ;
700+ words
... ... year for Oddbins; The UK's leading wine merchant implements eGain eService Enterprise ... International Wine Challenge Overall Wine Merchant of the Year Award 2001, to improve ... International Wine Challenge 'Overall Wine Merchant of the Year' award between 1988 and ...
|
|