Dragon Fruit
Where to start? Pitahaya is primarily imported in the US from Ecuador but is now grown in such far away places as Vietnam and Israel.
The fruit is a succulent member of the cactus family. High in nutrients, fiber, antioxidants, and health benefits. The white meats, seeded with edible black seeds similar to the kiwi, has the texture and flavor of a ripe Bosc pear.
White Balsamic and Champagne Vinegar are melded together in a purée of the meat of the fruit.
Added to water or a smoothie for sipping, folded into fruit salad with cubed watermelon, mango, papaya, strawberry, pear, you name it. Arugula salad with the Dragon Fruit dressing, with pine nuts, onion and white peppercorns is a beautiful accompaniment to Petrale sole or any of the thin fish fillets available.
Refrigerate, shake well, keep the lid on tight and experience this vibrant and healthy fruit.
The fruit is a succulent member of the cactus family. High in nutrients, fiber, antioxidants, and health benefits. The white meats, seeded with edible black seeds similar to the kiwi, has the texture and flavor of a ripe Bosc pear.
White Balsamic and Champagne Vinegar are melded together in a purée of the meat of the fruit.
Added to water or a smoothie for sipping, folded into fruit salad with cubed watermelon, mango, papaya, strawberry, pear, you name it. Arugula salad with the Dragon Fruit dressing, with pine nuts, onion and white peppercorns is a beautiful accompaniment to Petrale sole or any of the thin fish fillets available.
Refrigerate, shake well, keep the lid on tight and experience this vibrant and healthy fruit.
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Golden Balsamic with Tarragon and Bourbon Champagne Vinegar
Light notes of licorice from the tarragon and whiskey undertones from the California champagne vinegar embellish the Italian made Golden Balsamic with a complexity of flavors.
Whisked with minced shallot, egg yolks and fine olive oil, makes an instant béarnaise sauce for accompaniment with red meat, especially à la Fiorentina, grilled or poached salmon, asparagus, folded into an omelette, salad dressing, and many other uses and variations.
Available through the holidays as supply lasts.
Whisked with minced shallot, egg yolks and fine olive oil, makes an instant béarnaise sauce for accompaniment with red meat, especially à la Fiorentina, grilled or poached salmon, asparagus, folded into an omelette, salad dressing, and many other uses and variations.
Available through the holidays as supply lasts.
50 Year Old
Balsamic Vinegar
Balsamic Vinegar
Absent since pre-Covid, the 50-year-old black balsamic is back.
After 3 years resting in oak barrels in the cool cellars in Modena, the Prince of Vinegar makes its triumphant return.
Indescribable.
In a 250 ml bottle.
After 3 years resting in oak barrels in the cool cellars in Modena, the Prince of Vinegar makes its triumphant return.
Indescribable.
In a 250 ml bottle.
25 Year Old
Balsamic Vinegar
Balsamic Vinegar
Our 25 year balsamic has been in five of the seven woods (oak, ash, juniper, cherry, acacia, chestnut, mulberry)
This is imported from Modena and kept in oak barrels in Napa until bottled.
The vinegar is thick, complex and delicious on everything from fruit, salads, meats, fish and chicken, ice cream and cheese.
In a 250 ml bottle.
This is imported from Modena and kept in oak barrels in Napa until bottled.
The vinegar is thick, complex and delicious on everything from fruit, salads, meats, fish and chicken, ice cream and cheese.
In a 250 ml bottle.
15 Year Old
Balsamic Vinegar
Balsamic Vinegar
Aged in 3 woods, the 15 year balsamic is slightly more acidic than the 25 year and is a little less viscous.
Dark Chocolate Black
Balsamic Vinegar
Balsamic Vinegar
Imported from Italy. Thick and sweet and
one of a kind.
Golden Balsamic Vinegar When Trebbiano and Lambrusco Grapes are squished this Must is white. Heating the Must caramelizes the sugar and turns it black. Golden Balsamic takes the must and adds acidification in the form of another white balsamic with 5% acidity already inoculated and it is put into Oak. After several months the porous Oak breathes a golden hue onto the vinegar. Further aging turns the liquid viscous similar to maple syrup. This sweet, smooth tangy vinegar is far and away the finest presentation of white balsamic there is. Whisked with a fine Olive Oil until emulsified and used as a dressing or a glaze are only a few of the ways to present. We have a limited supply for the holidays and hopefully more is on the way from Italy. goldenb
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White Champagne Balsamic Vinegar This is the first California vinegar we have ever offered. Made in Sonoma County these grapes escaped the fires. Primarily used to make the sparkling wines from Korbel and Gloria Ferrer, the vinegar was acidified instead of fermentation. Bright, Tart, low in acidity. The best champagne vinegar we’ve ever tasted. |
Pickled Red Onion Balsamic Vinegar A popular new offering, this vibrant nectar is as versatile as it is beautiful. We hand-select each onion and then pickle them in a fine white Modena vinegar. After we puree them, they are combined with our golden balsamic and reintroduced to their Modena bath to create a vinegar that is unique to Uncle Berch. Enjoy it whisked into dressings, glazed on meats, splashed on vegetables, and drizzled on rice. |
Flavored Balsamic Vinegars Our flavored balsamic vinegars use either fresh fruit or IQF (individually quick frozen) puree from Perfect Puree of Napa Valley. These are 100% fruit extracts, no concentrates, i.e. no water is added. High quality balsamic vinegar of Modena is combined with Italian Saba (unacidified grape must aged in wood). These are a sweet and thickened balsamic ideal for salad dressing, a glaze for meat and vegetables or bread dipping. They are rated at one year at room temperature but if refrigerated there is no expiration date. California Blood Oranges Balsamic 
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