Happy New Year!!! 2015 Newsletter with Announcements
Hello All
January
2, 2015
This is basically the same letter we sent out prior
to Christmas with just a couple of minor changes.
We are very pleased to announce the return of our
much loved & missed Early Harvest California Mission (Robust) EVOO! Like the other CA oils
above, the Mission has incredible chemistry with Phenols of 407 ppm
& acidity (FFA) of 0.17! This oil is extremely complex and has developed a much
deserved loyal following. Please find
this along with a (Robust) CA Manzanillo!! and (Mild) CA Koroneiki on the
enclosed form. In a year with CA production being severely off, we’ve managed
to bring you some absolutely stunning small lots of oil. Chemistry for all
of these oils is now populated on the enclosed order form!
Due to local Port (labor strike) issues, some of
our European olive oils have been delayed. However we have just received three
exquisite oils. One is a beautiful, very delicate Arbequina from award winning
producer Orobailen , the other 2 are an amazing
Picual and a powerful Hoji from Melgarejo!!! You will find these three
new oils on our new list.
Important: Historically, over the years VFC has
absorbed the increase in the cost of raw materials and packaging etc.. while
doing our best not raise prices. However, given the current worldwide olive oil
production shortage as well as the increased cost of the high quality
ingredients we use to flavor the oils
and vinegars etc.. we have no choice but to raise our prices. The new prices
are effective Friday
January 2nd, 2015 and there we will be a new list sent out around that
time reflecting these increases. All
new orders placed after January 2nd 2015 must be placed using the newest order form!
You will notice that we have discounted prior
year’s Northern Hemisphere oils by 15% .
They will go very quickly so order them now while there is still availability!
We have developed a very cool window carrier, with
a handle for our trio of Tapenades and Pesto. They are black with green olives. The vignette
is very similar to our 60ml bottle window boxes. You will find them listed on
the window box order form along with a picture. You can also view a picture on the blog. They are available and
packed in lots of 20 .
Announcing UP Certified White
Balsamic “Denissimo” Condimento of Modena
In
our constant pursuit to raise the bar, we’re proud to announce our new Infused
White Balsamic products made with the highest quality Ultra Premium White
Balsamic Condimento in the world. As a result of many years of collaboration,
our new White Balsamic Condimento is denser, richer, smoother, more complex,
and naturally thicker than any white “balsamic-like” products found in North
America. These attributes come from the
artisan process of sun drying the grapes in Modena, Italy to concentrate flavor
and must as well as adding the smallest percentage (less than 10%) barrel aged
Italian white wine vinegar than any other white balsamic on the market. Unlike most other knock-off products that
rely on adding sugar from other sources or thickeners, our product relies
strictly on natural artisan production methods to produce the finest Ultra
Premium White Balsamic
- The highest quality white balsamic condimento in the world, it is unique in North America and exclusively made for, and found through Veronica Foods as a result of many years of project collaboration with our partner in Modena.
- Certified to be made exclusively from Italian Trebbiano, Albana, and Montuni grapes which add body and richness that Trebbiano grapes alone cannot achieve.
- Certified to be hand pick by experienced workers who select only the sweetest clusters for maximum Brix (sugar) content.
- Obtained by natural fermentation as a result of blending white grape must with less than 10% Italian Barrel Aged White Wine Vinegar both made from Albana, Trebbiano and Montuni grapes which grow in the region of Modena, Italy exclusively.
- After being hand-picked, the specially selected grapes are left to dry in the sun (a very old artisan method) for another 10 to 15 days. This is an exclusive family practice of our balsamic maker, and is only done for the UP White “Denisssimo” Condimento. During this period, the natural sugar, flavor, and body in the grapes is enhanced. This proprietary drying period results in an approximate volume loss of 10% through evaporation.
- The traditionally cooked grape must is then lightly filtered to remove any skins from is then placed into new white oak barrels for maturation and aging to an amazing 1.28 density with 4% acidity.
- Certified to be made in Modena, and to be free from any additives including thickening agents, sugar from sources other than grape must, colors, dyes, and preservatives.
- This is a healthful “living product” not heat pasteurized to destroy the healthful pro-biotics associated with consuming artisan fermented vinegar.
