The Balsamic Vinegar Files
Balsamic vinegar is available all around the world to shoppers willing to pay up to $200 an ounce! This stuff really is like liquid gold. Then there is the cheap stuff, 16 ounces for 3 dollars. This is yet another one of the many lessons I learned at “Vinitaly”.
Balsamic vinegar is from a grape must. Must (from the Latin vinum mustum, “young wine”) is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. This must is made from sweet grapes and late-harvested grapes.
When most chefs and people think of balsamic vinegar you think the words “Balsamic Vinegar of Modena. Let me tell you, Modena is serious about their balsamic vinegar they even have a consortium. First things first we call this Aceto Balsamic di Modena. The grape must that is fermented and cooked and concentrated comes from the Lambrusco, Sangiovese, Trebbiano, Albans, Ancellotta, Fortana and Montuni variety vines.
The process of making this vinegar is lengthly, and the craftsman still hang true to their traditions of acetification by various methods. Then the vinegar is matured in
casks in different woods like, oak, chestnut and juniper. The minimal maturation time is 60 days up to over 3 years. After the three years it is considered “aged”. If you are going to drop some hard cash on expensive balsamic vinegar make sure it has the label from the Association of Balsamic Vinegar of Modena (Consorzio Aceto Balsamico di Modena) and a D.O.P. (“Denominazione di Origine Protetta”) stamp.
As far as putting this to use in the kitchen, Younger balsamic vinegar is put to use making cooked dishes, and the older “aged” are better for using on fruit, salads, vegetables, desert and cocktails. I know, cocktails shocked me too! But sure enough, you can find cocktails made with balsamic vinegar such as martinis, americanos and spritz, just to name a few. It is also awesome over grilled meats and seafood, and do not forget to try over Parmigiano-Reggiano cheese, cantaloupe and strawberries.
You will see many vinegars on the shelf such as Condimento Balsamico, which is a balsamic vinegar that was produced correctly but did not meet the standards. That means it is much more economical and you can use it more liberally, like in a salad dressing. This Condiment Balsamic will not have the D.O.P. stamp, but it will have an I.G.P. (“indicazione geografica protetta”) stamp.
Balsamic Vinegar of Modena IGP, which is not made traditionally. It in fact is pressurized in vats and then aged for a few months in large wooden barrels. This variation will only have the I.G.P. stamp on it and is very economical, so again you can use this liberally.
Imitation Balsamic, yes they exist. They do not have the D.O.P. or I.G.P. stamp on them. These are the ones you see 32 ounce bottles for 3 dollars on sale at Walmart. Just don’t even bother.
Lastly, you have the balsamic products such as Balsamic Glaze (there is a recipe for this in the Dips and Dressings section), syrup and ketchup again, just to name a few. You can buy the Balsamic glaze in the store, I do sometimes (shhhhh! don’t tell anyone) but, make sure it has the I.G.P. stamp on it because it should be made with the same grape must.
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