Peach Balsamic

Peach Balsamic by Greenomic Delikatessen from Italy

Peach Balsamic by Greenomic Delikatessen is an Italian balsamic vinegar made from cooked grape must, wine vinegar, and peach juice. The stone fruit provides sweetness rather than acidity, and after a year in oak barrels, this vinegar is perfect for light meat, mozzarella, and ripe fruit.

Peach Balsamic is a sweet and fruity balsamic vinegar that Greenomic Delikatessen has crafted in an Italian acetaia. The 250-milliliter bottle, featuring a wooden cap and a handmade pourer, contains a dark brown condimento with reddish highlights that is just as at home on a salad plate as it is in a champagne flute.

Juicy, soft, and distinctly stone fruit

Above the open bottle, the fragrance of ripe peaches wafts up, reminiscent of the scent hovering over a full fruit bowl in August. The vinegar itself is thick and dark, with a reddish shimmer that flashes briefly when poured. It flows slowly from the pourer and stays pooled on the spoon.

On the tongue, the rich sweetness of the cooked must hits first, followed by the soft fruit, while the acidity stays well in the background. Among the lighter varieties, it is the sweetest, which is why it stands out immediately in dishes that already possess salt and fat.

With raw ham, mozzarella, and grilled poultry

An arugula salad with peach slices, burrata, and toasted pine nuts is its signature dish; two tablespoons of balsamic to six tablespoons of olive oil are enough for this. It provides the perfect counterpart for raw ham, a role usually taken by melon. On mozzarella, buffalo mozzarella, or fresh goat cheese, it replaces dark aceto and gives the cheese a brighter appearance.

Drizzled over grilled poultry or a medium-rare roasted pork loin, it unfolds in the residual heat and binds with the pan drippings to create a light sauce. For dessert, a few drops on vanilla ice cream, yogurt with toasted almonds, or fresh peach slices with mascarpone are sufficient. Even a lukewarm piece of yeast cake pairs surprisingly well with a drop.

The fruit that made its way into a glass in Venice

The Bellini originated at Harry's Bar in Venice, where in the 1940s, pureed peach flesh was combined with Prosecco and named after a painter. Since then, the pairing of peach and sparkling wine has been a staple of the Italian summer, and this balsamic brings that combination back into the kitchen. The peach itself is a stone fruit with thin, velvety skin that does not store well and is therefore usually processed into juice or puree.

For Greenomic Delikatessen, an Italian acetaia cooks down the grape must and lets it rest in oak barrels for one year. Peach juice is added to the must and wine vinegar to bring the fruit into the bottle. Because the wood has already rounded out the sweetness, the fruit note feels bright rather than sticky. The wine vinegar in the base ensures that, in the end, it is still a vinegar on your table.

Two drops turn Prosecco into an aperitif

Add two drops to a glass of cold Prosecco and garnish with a thin slice of peach for an instant aperitif in under a minute. For warm dishes, add the vinegar only after taking them off the heat, as the fruit does not handle high temperatures well. On the cheese board, place the bottle right next to the honey; that is where it will be looked for anyway.

Stored closed, cool, and dark, the bottle will last for many months after opening. Other varieties can be found in our balsamic selection, and the entire Greenomic Delikatessen range, including pesto, olive oil, and pasta, is available on our brand shelf.