Since becoming involved with wine and travel, I\u2019ve found myself more interested in the history, story and innovations behind other food categories. For instance there is a similarity between wine, cheese, olive oil and vinegars. Mankind has been making these foods for centuries. Also, fermentation is a common step in making many of these items. Somehow with the combination of history, producing and tasting these foods are all connected in some manner.<\/p>\n
In January, Wine Trail Traveler will introduced a companion website about Food. Food tidbits and recipes including cheeses, olive oils, grape seed oils and vinegars will be the focus of this companion website. The companion website will feature many photos for everyone\u2019s enjoyment. The companion website is set to debut in January 2012.<\/p>\n
My recent research involved balsamic vinegar. \u00a0I discovered a new twist on the use of balsamic vinegar. On November 14, 2011 Heinz is releasing a ketchup product made with a hint of balsamic vinegar. Beginning in November this Heinz specialty ketchup will only be available on the Heinz Facebook<\/span><\/a><\/span> page. Otherwise the product will not be available in stores until the last of December. If you\u2019re interested in getting a head start on using the Heinz ketchup with balsamic vinegar, be sure to check out the Heinz on Facebook. For more details read, \u201cKetchup Moves Upmarket, With a Balsamic Tinge<\/span>\u201d<\/a> by Andrew Adam Newman in the New York Times.<\/p>\n Balsamic vinegar has been around for centuries. It can be produced in different ways that can make a vast difference in the taste and price. Producing quality balsamic vinegar can take many years to make. As a result a small bottle of the balsamic vinegar can cost as much as $50 or more.<\/p>\n Add some flavor to your life and try this new Heinz product.<\/p>\n Cheers! Kathy<\/p>\n