Saba (cooked grape must) ✦

Saba (moût de raisin cuit)

What it is

Romans called it defrutum or sapa and boiled the must down in lead vessels, which sweetened it further and poisoned them slowly. The same reduction is the first step of traditional balsamic, but saba stops there and never sees a vinegar barrel.

In the kitchen

Treat it as a honey, not a vinegar: there is no acidity in it to balance the sweetness. Brush it on roasting vegetables or meat only in the last three minutes - the sugars catch and turn bitter quickly.

Goes with

Pecorino Romano Parmesan Walnut Ricotta Fig Chestnut Pork Radicchio

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Formaggio di Fossa

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