Good news for every lover of excellent food is that Staffords have just launched three superb balsamic vinegars. Each is produced in Modena, Italy�s home of �Aceto Balsamico Tradizionale.�

�We wanted the best,� says Chris Lewis-Enright, Stafford Bros & Draeger Managing Director, �and since balsamic vinegar originated in Modena and has been made there since the Middle Ages, that�s where we looked.�

�True balsamic vinegar is made from the juice of white grapes,� Lewis-Enright explains. �It�s reduced to about half the original volume before being fermented. The ageing process concentrates the delightful flavours, which intensify over the years. Eventually it becomes sweet, thick and very concentrated. What has evaporated is romantically called the angels� share, but everybody knows the angels left the best part for us.�

�The highest quality balsamic vinegar from Modena is remarkably costly, but we managed to find what we believe is the right quality and best value for the South African market. To keep the retail price down, we import direct from the maker and bottle our range here at home.�

In the range is Staffords White Balsamic Vinegar, which makes a perfect salad dressing full of delightful flavours and aroma. It can be added to sauces and gravies and sprinkled over pastas and meats. Staffords White Balsamic Vinegar is especially useful for dishes in which the chef prefers not to alter the colour.


Next is Staffords Organic Balsamic Vinegar, which is a lovingly made product of careful biological agriculture. No pesticides are used on the grapevines, and it is the choice for all health-conscious food lovers who understand the value of the organic lifestyle. Like Staffords White Balsamic Vinegar, it is ideal for salad dressings with its aromatic flavours and adds wonderful flavour to pastas and meat dishes.

Finally, Staffords 5-Year-Old Balsamic Vinegar proves that age is a good attribute. �Perhaps some customers will buy more than they need today and lay down a few bottles for the future,� Lewis-Enright says with a hint of mischief in his smile. �The product we purchase in Modena has already been matured in wooden barrels, but I wonder if it won�t continue to improve in the bottle!�

Lewis-Enright points out that Stafford Five-Year-Old Balsamic Vinegar is a speciality product for cooks to use in simple dishes where its complex tastes can be appreciated. He suggests trying it sparingly to enhance the taste of strawberries, ice cream and other desserts.

Further information: www.staffordbros.com