It’s the simple things in life that matter – and often feel the best. Sitting quietly on the couch with a cup of tea and a book… Listening to the wind caress the leaves at the top of the tallest trees… Drawing with chalk on the driveway (yes, even as a grown-up)… Running your hands over a smushy-cute animal… Experiencing a new taste sensation that quickly develops into an obsession…
‘s balsamic vinegar! I have to be honest though, the process through which it’s made is not a simple one. According to their website “the Venturi-Schulze Balsamic Vinegar is made from our own juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process. It is aged in over 100 barrels, from 2,500 litre custom made French oak barrels and 227 litre barriques to small series of barrels custom made for us near Modena, as dictated by tradition. Each of these series ranges from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character. Unlike commercially available balsamic vinegars made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Balsamic Vinegar is a pure and natural expression of one family’s commitment and passion from earth to bottle”. You can get your hands on some here
Today was the first day I actually broke into mine since going on our Sunday Funday Vancouver Island Wine Tour
in April. I know I should have done it sooner but I really am so scared to use it and have it be gone… I guess that just means I buy more though, right? It was this line of thinking that got me to open it up, and make my basically famous salad dressing. Go back to simple. Just simple. Be. Simple.
Basically Famous Salad Dressing
- 1 C Extra Virgin Olive Oil.
- 5 - 7 Tbsp Quality Balsamic Vinegar you can use the cheap stuff but it won't have the refinement in flavour and texture that the good stuff does.
- Juice of Half a Lemon.
- Kosher Salt & Fresh Cracked Pepper.