Jeweled Cran-Pearberry Fruit Balsamic, 375ml bottle

Jeweled Cran-Pearberry Fruit Balsamic

$12.00

Cranberry & Pear Flavor
Fruit Balsamic from Nemea, Greece
Barrel Aged, Then Rested with Fruit
For Salads, Aged Cheese & Gelato
Bottled by Hand in Crown Point

Size:

100ml 375ml 750ml

Variant

Jeweled Cran-Pearberry Fruit Balsamic

$12.00

The Balsamic

Cranberry, pear and a festive table.

Jeweled Cran-Pearberry is a fruit balsamic made in Nemea, Greece, from Chardonnay, Malagousia and Assyrtiko grapes. It follows the Paradosi Method: the grapes are sun-dried, naturally fermented and aged in barrels, then the vinegar rests with cranberry and pear. It pours a deep orange, lighter than a Modena balsamic, with tart cranberry up front and a long finish of ripe pear.

Whisk it into a winter salad, spoon it over aged cheese, pour it over vanilla gelato or splash it into sparkling water.

Jeweled Cran-Pearberry Fruit Balsamic on a holiday table with aged cheddar and pear

Grape Must, White Wine Vinegar, Cranberries, Pears

Contains naturally occurring sulfites from raw materials. Processed in a facility that also uses milk, wheat, nuts, and soy.

Serving size	1 tbsp (16g)
Servings per container	750ml: 50 · 375ml: 25 · 100ml: 7
Calories	35
Total sugars	9 g

Origin	Nemea, Greece
Grape / base	Chardonnay, Malagousia & Assyrtiko grapes
Aging	Barrel aged (Paradosi Method)
Acidity	4%

Store at room temperature with the cap on, away from heat and direct light. Balsamic vinegar doesn't need to be refrigerated.

We recommend enjoying our extra virgin olive oils within 18 months to 2 years, and our balsamics and vinegars within 4 years. Stored well, they keep their flavor through that time.

Do I need to refrigerate my oil or balsamic?

No. Both keep well at room temperature, capped, away from heat and light.

Do your products contain allergens?

Our olive oils and balsamics are processed in a facility that also uses milk, wheat, nuts and soy. If you have a severe allergy, please contact us before ordering.

What are the sulfites in balsamic vinegar?

Balsamic vinegars contain sulfites that occur naturally in grapes and wine vinegar. If you're sensitive to sulfites, our olive oils are a good choice.

What's the difference between dark and white balsamic?

Dark balsamic is made from grape must and red wine vinegar: rich, deep and sweet. White balsamic is made from grape must and white wine vinegar: lighter and brighter, and it won't darken a salad or sauce.

What's a good oil-to-balsamic ratio for dressing?

Start with 3 parts olive oil to 1 part balsamic. Our balsamics are naturally sweet, so many people like 2 to 1. Whisk, taste and adjust.

Can I taste before I buy?

Yes. Every flavor is on our tasting bar at 794 N Main Street in Crown Point, Indiana. We're open Tuesday through Saturday, 10am to 5pm, and Sunday, noon to 3pm, closed Mondays, with extra evening hours during public events. Can't make it in? Our Mini Olive Oil Tasting Kit brings five 50ml olive oils and a tasting guide to your table.

Sourcing

From harvest to your table

Our fruit balsamics come from Nemea, one of Greece's historic wine regions. They are made with the Paradosi Method: local grapes such as Chardonnay, Malagousia and Assyrtiko are sun-dried, naturally fermented and aged in barrels, a tradition rooted in Modena and carried into Greek vineyards. The result is lighter than a Modena balsamic and soft in acidity, with the fruit rested in the cask alongside the vinegar so it tastes like the fruit first. We bottle each one by hand in our Crown Point, Indiana tasting room.

Nemea, Greece