Sweet at the beginning, tart at the finish. This balsamic is much like a pomegranate itself, rich, complex, tangy and intense.

Uses: Match with hearty meats like duck, add depth to pan sauces, braises, and reductions, drizzle over poached fruits and ice cream, excellent for meat marinades.

Top Pairings: EVOO varietals like Hojiblanca, Frantoio or Cerasuola, Garlic Olive Oil, Harissa Olive Oil, Persian Lime Olive Oil