{"id":62,"date":"2011-10-11T20:56:38","date_gmt":"2011-10-11T20:56:38","guid":{"rendered":"http:\/\/nordicfoodlab.org\/apple-balsamic-vinegar\/"},"modified":"2022-02-19T23:29:06","modified_gmt":"2022-02-19T23:29:06","slug":"apple-balsamic-vinegar","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2011\/10\/apple-balsamic-vinegar\/","title":{"rendered":"Apple Balsamic Vinegar"},"content":{"rendered":"\n<p>by <a href=\"[get_bloginfo]url[\/get_bloginfo]\">Ben Reade<\/a>.<\/p>\n\n\n\n<p>The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, tangy and rich apple balsamic vinegar, normally it would be of grape juice, but of course, here in Denmark the apples grow much more easily! The Apple juice is reduced to one third of it&#8217;s original volume and put into a system of 6 barrels of different woods. 1 liter can be taken out of the smallest barrel every year and the vinegar moves down the system, making more room in the largest for the new year&#8217;s harvest. This system here is in it&#8217;s tenth year, and its only going to keep getting better!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"583\" src=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_019_Image_0001-1024x583.jpg\" alt=\"\" class=\"wp-image-2527\" srcset=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_019_Image_0001-1024x583.jpg 1024w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_019_Image_0001-300x171.jpg 300w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_019_Image_0001-768x437.jpg 768w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_019_Image_0001.jpg 1483w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>by Ben Reade. The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, tangy and rich apple balsamic vinegar, normally it would be of grape juice, but of course, here in Denmark the apples grow much more easily! The Apple juice is reduced to one third of it&#8217;s original volume and put into a system of 6 barrels of different woods. 1 liter can be taken out of the smallest barrel every year and the vinegar moves down the system, making more room in the largest for the new year&#8217;s harvest. This system here is in it&#8217;s tenth year, and its only going to keep getting better!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Ben Reade. The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, tangy and rich apple balsamic vinegar, normally it would be of grape juice, but of course, here in Denmark the apples grow much more easily! The Apple juice is reduced to one third of it&#8217;s original volume and put into a system of 6 barrels of different woods. 1 liter can be taken out of the smallest barrel every year and the vinegar moves down the system, making more room in the&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/62"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=62"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":2528,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/62\/revisions\/2528"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}