Traditional balsamic vinegar is aged for a minimum of 12 years in a series of successively smaller wooden barrels, each made from a different type of wood — oak, juniper, mulberry, ash, cherry, and chestnut.
As the vinegar ages in the barrels, it acquires flavors from the wood, and its acidity mellows. Because the wood is porous the vinegar loses moisture over time, and becomes more concentrated, eventually reaching a syrupy consistency. Each season some of the vinegar is pulled from the smallest barrel to be bottled, and then the vinegar in that barrel is replenished from vinegar in the next larger barrel, and so on up the line of barrels. Official traditional balsamic comes only from two areas — Modena and Reggio Emilia in Italy.
For Modena, bottles can only be labeled as having vinegar that is either aged 12 or 25 years. For Reggio Emilia, the vinegar can be labeled as having been aged 12, 18, or 25 years.
These regulations include even the size ml and shape of the bottles used — upside down tulip shaped for traditional balsamic from Reggio Emilia, and globed shaped with a rectangular bottom for Modena. While Italy produces the most of the world's traditional balsamic, there are other companies making balsamic vinegar using traditional methods that rival the quality of the best traditional balsamic from Italy.
They make their vinegar from organic grape juice from locally grown Italian varietal balsamic grapes, and age the vinegar in Italian wooden casks. The rich and complex flavors that result from the multi-year aging process are truly exceptional. You only need a small amount of this dark syrupy vinegar to sprinkle on a fresh strawberry or peach, or drizzle on some Parmesan Reggiano, or vanilla ice cream.
You don't cook with traditional balsamic vinegar. Heat would destroy the subtle flavors, and waste this precious liquid. You can however, drizzle some on a plate before adding the main dish, or sprinkle some on top of a dish such as pork, chicken, or polenta.
Or you can do what I do, and that is take few drops and enjoy it straight up, allowing the flavors to coat the inside of your mouth. You will get hints of the different woods and the sweet and sour flavors of the vinegar. Taste it as you would a precious, fine wine. Now we will shift gears and move on to the balsamic vinegars you would normally see in your local grocery store.
As you shop for balsamic vinegar you will likely see many brands with the words "Balsamic Vinegar of Modena" on the label.
Don't confuse these bottles with the traditional balsamic; it's a completely different process, and price point! For centuries it has been a farmhouse practice to mix concentrated grape must with wine vinegar and some aged vinegar to make a vinegar for everyday cooking. This is what "Balsamic Vinegar of Modena" is, a vinegar made from a mix of grape must and wine vinegar, produced at an industrial scale, to meet global demand for balsamic vinegar.
The culture and tradition of balsamic vinegar is so important that the Italian government applied for and received a Protected Geographic Indication from the European Union. To qualify for official recognition, Balsamic Vinegar of Modena can only be made with the following ingredients:. The grape "must" must also come from grapes grown in the Emilio Romana Region in Italy, and the vinegar must be produced and bottled by qualified producers in the Modena region.
What's the "caramel" for? Caramel cooked sugar is added not as a sweetener, but to darken the vinegar to make it have a look more consistent with what we think of as balsamic vinegar.
There is plenty enough sugar in the grape must. Think of the caramel in the ingredient list as a natural coloring agent. It's sweet in its unfermented, un-acidified state. Wine vinegar is acidic.
So it's the balance of these two main ingredients — grape must and wine vinegar — that determines much of the resulting vinegar's character.
If you have a balsamic that has a greater percentage of grape must to wine vinegar, it will taste rather sweet. If the reverse is true, it will taste more acidic.
Depending on the mix of grape must and vinegar, the amount of aging, and other factors, producers can even make a product whose flavor and consistency mimic traditional balsamic. The EU governing body that sets the standards for Balsamic Vinegar of Modena found that too many producers were misleading consumers who associated the number of years aged with quality.
So they did away with any indication of the number of years, and only allow two kinds — Balsamic Vinegar of Modena, which must be aged for a minimum of 2 months in wood barrels, and Balsamic Vinegar of Modena Aged, which must be aged for a minimum of 3 years, also in wood barrels.
Suitable for salad dressings and sauces. Balsamic Vinegar Imitations: These balsamic vinegars cannot bear the name Modena on the label, but their similar looking packaging may just trick you to believing they are of high quality. You can spot the difference simply by looking at the list of ingredients. Traditional Balsamic Vinegars are made only with grape must and the industrial varieties are made with grape must and vinegar; imitation balsamic vinegars are not made with grape must but utilize merely vinegar, sugar, caramel coloring and other artificial flavoring.
Note: This post is not sponsored or paid by Acetaia Malpighi. I only promote companies who products I like and think you will enjoy. Acetaia Malpighi was kind to give me some samples of their high quality products, which I look forward to using in future recipes. Types of Balsamic Vinegar Each grade of balsamic vinegar has its function, we can define it as being similar to wine.
Here are the four main classifications of balsamic vinegars: Traditional Balsamic Vinegar: Considered the best for its rich flavor. Related posts:. Emilia-Romagna: The Food Valley. Fears of Being a Mother. Are you looking for something specific? Search for:. Let it cool and store in an airtight container. For a dose of antioxidants, vitamin C, and vitamin K, try this classic antipasto recipe. Slice the beefsteak tomatoes length-wise. In between the tomato slices, add thinly sliced fresh mozzarella cheese.
Layer basil over the tomatoes and mozzarella. Drizzle with olive oil, sea salt, and balsamic vinegar to taste. Balsamic vinegar is a safe food additive that contains no fat and very little natural sugar. Some research suggests it can also work as an appetite suppressant, and it contains strains of probiotic bacteria.
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