Pomegranate Balsamic

Pomegranate Balsamic by Greenomic Delikatessen from Italy

Pomegranate Balsamic by Greenomic Delikatessen is an Italian fruit balsamic made from cooked grape must, wine vinegar, and pomegranate juice. One year in oak barrels makes it dark and syrupy, and the red fruit provides a tart contrast to the sweetness of the must.

Pomegranate Balsamic is an aromatized balsamic vinegar that Greenomic Delikatessen has produced in an Italian acetaia. Inside the 250-milliliter bottle with a wooden stopper and handmade pourer is a dark red, viscous balsamic that brings together poultry, couscous, and hearty leafy salads with nuts. Its tone is tarter than that of apple or peach.

Tart, red, and viscous in flow

The vinegar runs slowly from the pourer and settles in a dark line across the plate without spreading immediately. The scent is dominated first by the cooked must, warm and slightly raisin-like, with the cooler note of the red fruit underneath.

On the tongue, you first taste the sweetness of the must, then the acidity of the wine vinegar, and finally the tart, slightly astringent nature of the pomegranate. This sharpness is the reason it stands up to fatty and strongly spiced dishes instead of being lost in them. Sweet and tart lie so close together that a single drop can transform an entire dish.

With poultry, couscous, and winter salad

For a dressing, stir two tablespoons of it with six tablespoons of olive oil, salt, and pepper until smooth; a leafy salad with walnuts needs nothing more. Over a bowl of couscous with mint and parsley, the same dressing replaces half the spice rack, and toasted seeds go on top. In a marinade for chicken legs, the same mixture infuses into the meat overnight.

For pink-seared duck breast or grilled lamb, add it during the last minute in the pan, where the drippings will pick it up and bind it into a concise sauce. If you reduce it briefly, you get a glaze that remains glossy on roasted vegetables and beetroot. Over a burrata with pomegranate seeds and olive oil, however, it should remain raw and added drop by drop, so that the red note remains bright and clear.

The juice is in the seeds, not the pulp

The pomegranate yields its juice from hundreds of seeds that sit in white chambers under the leathery skin and burst easily when being removed. This juice is deep red and sweet, but also carries tannins, which give the vinegar its tart edge.

For Greenomic Delikatessen, an Italian acetaia boils down grape must, blends it with wine vinegar, and lets the vinegar age for a year in oak barrels. The wood removes the harshness from the wine vinegar and rounds out the sweetness, so the pomegranate juice in the finished vinegar does not have to fight against a sharp edge. It comes out of the barrel so viscous that it clings to the spoon.

A few drops are enough for the whole plate

Stored closed and in the dark, the bottle will last for many months after opening; it does not need to go in the refrigerator. Wipe the pourer briefly after use, otherwise, the residue will dry and stick to the wood. Always add the vinegar to warm dishes only at the end, because its aroma is the first thing to evaporate during cooking.

The other aromatized balsamic vinegars can be found in our Balsamic Selection, and the entire assortment from Greenomic Delikatessen can be found on the brand shelf alongside pesto, olive oil, and pasta.