Exploring Wine and Food Pairings
Since expanding into wine, I’ve also enjoyed food pairings, and one of my favorites has been dipping bread in balsamic and olive oil. My favorite combo has been Frantoi Cutrera - Primo - Extra Virgin Olive Oil DOP and Guiseppi Giusto - Aceto Balsamic Vinegar IGP (red label). The Giusto Red is a lovely thick balsamic that blends nicely with the Frantoi Primo olive oil. I’ve tried other brands but always end up back to these two.
Quality Assurance Levels for Oils
Oils have three levels of quality assurance:
DOP: The most strict designation for balsamic vinegar, requiring it to be Italian and made from 100% grape must with no more than seven grape varieties. It must also be aged for several years.
IGP: This medium strict designation allows a minimum of 20% grape must and permits the use of seven grape varieties, which can be grown anywhere in the world. It allows for other ingredients like caramel coloring and requires a minimum aging of 60 days.
Commercial: A broader category with less stringent requirements.
It's important to note that the rating system doesn't guarantee it's the best; it only establishes minimum standards. Many IGPs can surpass DOPs, making IGPs often a better value buy compared to simply purchasing a DOP.
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