Ariston’s 4-Leaf Organic & Infused Balsamic Vinegars
The new Ariston line of organic balsamic vinegars is characterized by a perfect balance between sweet and sour. This product is made exclusively with GMO-free and organically farmed grapes, without pesticides involved. The entire production process is certified in order to guarantee consumers the compliance with highest organic farming standards, guaranteed by the CCPB certifying body.
The grape must, cooked over a direct heat in an open vessel, simmers slowly and is concentrated until it is reduced to about one third of its original volume. It is then placed in the attic, in a series of casks of oak wood. Here the balsamic vinegar passes the years acidifying, aging until it has reached a balance that only the alchemy of time can master, prodded along by the masterful hands of artisans.
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This product pairs well with any fine cheese or fruit, and finishes all dishes including salads, filet mignon, seafood dishes, grilled vegetables, certain desserts, vanilla ice cream, Greek yogurt, gelato and many more. It is also great for salad dressings and entertaining guests, and is even delicious in drinks and seltzer water. This item comes in Traditional, Apple, Fig, Pomegranate, Pear & Cinnamon, Blueberry and Black Cherry.
New Balsamic Vinegars from Ariston
Ariston has introduced a new line of 4-Leaf & Organic infused balsamic vinegars in seven flavors: Traditional, Apple, Fig, Pomegranate, Pear & Cinnamon, Blueberry and Black Cherry.
The vinegars are made exclusively with GMO-free and organically farmed grapes, certified by the CCPB certifying body to guarantee consumers compliance with the highest organic farming standards. Then the grape must is simmered slowly over direct heat in an open vessel to concentrate flavors and reduce it to about one-third of its original volume. The reduction is then decanted into oak wood casks and stored in an attic for years, acidifying and aging until it has reached a balance of sweet and sour flavors.
The balsamic is naturally dark and dense, with 5 percent acidity. It’s sweet with a very light pungency and tasting notes of raisins, plum and some smoothness from the oak barrels.
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These Ariston Balsamic Vinegars will pair well with any fine cheese or fruit, and they can also be drizzled to finish dishes including salads, filet mignon, seafood, grilled vegetables, vanilla ice cream, Greek yogurt or gelato. They can also be used to add flavor to salad dressings, cocktails or soda water.
San Joaquin Valley Olive Oil Competition Entries Open
Entries are now being accepted for the fifth annual San Joaquin Valley Olive Oil Competition (SJVOOC); extra virgin olive oil and flavored olive oil entries from producers in the state of California are eligible, and olive oil must be made from producers’ most recent olive harvest. This year’s awards include the new “Best of the Valley” award category that recognizes the olive oil with the highest score from a ranch or office located in the San Joaquin Valley. Deadline for entries is March 22, 2019.
“The overwhelming response we continue to have year after year from olive oil producers throughout California has been amazing,” said Stacy Rianda, Deputy Manager II at The Big Fresno Fair. “We are excited about the new ‘Best of the Valley’ award to specially honor our local San Joaquin Valley olive oil producers – as well as continue to honor all of California for the quality olive oils being produced and shared with the world.”
Participating producers must enter their harvest into one of two different classes: Extra Virgin Olive Oil and Flavored Olive Oil. Competition categories in the Extra Virgin Olive Oil class include: Spanish Blends (arbequina, arbosana, etc.); Spanish Singles; Italian Blends (ascolano, etc.); Italian Singles; Other Blends (picholine, barouni, etc.); Other Singles. Competition categories in the Flavored Olive Oil class include: Citrus; Herbal (rosemary; basil, etc.); Pepper (chile, jalapeno, habanero, etc.); and Other Flavors (garlic, truffle etc.).
Awards will be given out for Gold and Silver medals in each category, as well as one overall “Best of Show” in both the Extra Virgin Olive Oil category and the Flavored Oil category and beginning this year, an overall “Best of the Valley” award. Judging will be evaluated and scored as follows:
- Gold Medal: Awarded to an olive oil that demonstrates its type and/or varietal character, balance, structure and complexities to the highest standards. Gold medals will be awarded to those oils receiving scores between 86 – 100 points.
- Silver Medal: Awarded to an olive oil reflecting the correct distribution of balance and character of its type or variety; an oil deemed to be well crafted and of excellent quality. Silver medals will be awarded to those oils receiving scores between 76- 85 points.
- Best of Show: Awarded to an olive oil recognized to possess special characteristics of the highest quality overall. Only gold medal winners are eligible to compete for best of show in their division.
- Best of the Valley: Awarded to the oil that scored the highest with the ranch or office located in the San Joaquin Valley. Medals will be awarded for both EVOO and flavored oils. (Kern, Tulare, Kings, Fresno, Madera, Merced, Stanislaus and San Joaquin Counties eligible)
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Producers may submit multiple entries under one category but may not submit a particular entry to more than one category. All entries must be available for commercial sale at the time of entry. Entries are due by March 22, 2019. Judging will be held on April 2, 2019 and winners will be announced on April 10, 2019 by 5:00 p.m.
Gold medal, best of the valley and best of show winners will all have the opportunity to have a booth in the Wells Fargo Agricultural Building on one day during the 2019 Big Fresno Fair where they can taste, display and sell their award-winning product. Additionally, educational information will be set up so that fairg attendees can learn more about the art of making olive oil, its health benefits and more.
Each submission must include an entry form, at least two 250 ml bottles of the olive oil with retail labels attached and a $60 non-refundable fee per entry. Each entry must also contain a third party chemical analysis in order to verify extra virgin status.
Entries can be dropped off at The Big Fresno Fair Administration Office or can be shipped to SJVOOC – The Big Fresno Fair, 1121 S. Chance Ave. Fresno, CA 93702 no later than 4:30 p.m. on March 22, 2019. Any entry delivered by mail, freight or express must be prepaid. The Administration Office is open Monday through Friday from 8 a.m. to 4:30 p.m. for drop offs.
Last year, 66 entries from all throughout California were received. Below is a list of the Gold Medal Winners and Best of Show.
For a complete 2018 winners list, go to: https://www.fresnofair.com/sjv-olive-oil-competition.