Bilzamico

“ieëk oat Lin”

Brut Wines Tours

In the media

Bert brews Brut Bilzamico

Everyone knows wine vinegar and its derivative balsamic… Something similar is now being produced in Bilzen by Brut, the wine merchant of entrepreneur Bert Vangertruijden. He immediately gives it a recognizable name: the Brut Bilzamico. And as a subtitle, a dialectical slogan is sent out into the world: ‘ieëk oat Lin’ or ‘vinaigre de Lin’, referring to the Bilzen sub-municipality of Martenslinde, where Brut has set up shop.

Bert from Brut (and wine tourism Terroir): “I think pouring good wine down the drain because it’s been open too long and oxidized is simply a waste. Someone has worked with heart and soul on that, put everything into it. And the end result is down the drain? I don’t think so…” One possible alternative is to drink all the tasting samples ourselves before they lose their quality, “but even a practiced liver remains a liver, and wine merchants are always a high-risk group for alcoholism,” warns Bert.

What do you do with it? “Well, good wine makes good vinegar! It needs its time, and then some internal ‘hocus pocus’. Our Bilzamico is a bit sweet, with a lot of acidity. So good in the acids, with a nice touch of sweetness to polish the rough edges. Ideal for dipping a tasty piece of bread as an appetizer, or with oil, salt and pepper as a vinaigrette. Or to pimp up your sauces.”

Brut Bilzamico is a limited product. “I want to make a maximum of only a few hundred bottles per year,” says Bert. “So those who want to taste it will have to be quick…”