Italian Balsamic Vinegar
Balsamic vinegar (in Italian: aceto balsamico) is a traditional flavoured vinegar
commonly used in Italian cuisine. It is often used as a salad dressing when combined
with oil. Unlike common vinegars, it is dark and thick with a complex, sweet taste
and much more expensive. It is a traditional product originating in Modena, where
it has been made since the Middle Ages. Some of the names (notably: "Aceto Balsamico
Tradizionale di Modena") are protected by the
Denominazione di Origine Controllata and the
European Union's Protected designation of origin.
Classifications of Italian Balsamic Vinegars
In Italy there are only two consortiums that produce true balsamic vinegar: the
Consorzio Aceto
Balsamico di Modena and the
Consorzio Aceto Balsamico Tradizionale di Reggio Emilia.
The Consorzio Aceto Balsamico di Modena designates the different ages of their balsamic
vinegar by label colour. A red label means the vinegar has been aged for at least
12 years, a silver label that the vinegar has aged for at least 18 years and a gold
label that designates the vinegar has aged for 25 years or more.
Consorzio Aceto Balsamico Tradizionale di Reggio Emilia uses a similar system to
indicate the age of their balsamic vinegars. A white label means the vinegar has
aged for at least 12 years and a gold label bearing the designation extravecchio
to show the vinegar has aged for 25 years or more.
Balsamic vinegars that do not have consortium approval
Condimento balsamic vinegars are made in the same method as the tradizionale vinegars,
but are distributed by producers who are either located outside of the Modena or
Reggio provinces of Italy or do not have consortium approval. Some producers of
tradizionale balsamic vinegars also produce condimento grade vinegars. Condimento
balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa
di mosto cotto. However, there are no official standards or labeling systems to
designate condimento balsamic vinegars.
Uses
Commercial grade balsamic vinegar can be used in salad dressings, marinades and
sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple
dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars
(3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12
years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus),
which are very rich and thick, are used sparsely to enhance plain meat or fish,
fresh fruit such as strawberries or even drunk from a small glass to conclude a
meal.
Manufacture
Balsamic vinegar is manufactured from the juice of white grapes (typically, trebbiano
grapes) boiled down to approximately 50% of its original volume to create a concentrated
must, which is then fermented with a slow aging process which concentrates the flavours.
The flavour intensifies over decades, with the vinegar being kept in fine wooden
casks, becoming sweet, viscous and very concentrated (what is gone is romantically
referred to as "the angels' share," a term also used in the production of scotch
whisky). The finest and most traditional balsamic vinegar is very labour-intensive
to produce; while it ages and gradually evaporates, the liquid is transferred to
successively smaller casks made of different woods, absorbing the flavour characteristics
of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut,
cherry, juniper, ash, and acacia are the most commonly used woods. Some older balsamic
vinegar is added to the must to create a more complex and intricate taste, and to
enhance acidity. At the end of the process, the vinegar is taken from the smallest
cask: each cask is filled with the contents of the preceding (larger) cask and the
cooked must is added to the largest cask. Balsamic vinegar of the highest quality,
labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle
can cost between US $100 and $400. Most producers, however, do not employ all seven
of the aforementioned woods in the aging process; some employ only oak. Several
mass-produced, less expensive varieties may not be aged in wood at all, being nothing
more than ordinary wine vinegar with coloring and added sugar. Legally, according
to the rules of the Consortium, these are not allowed to be called "traditional".
However, since the wording "Aceto Balsamico di Modena" failed to achieve the
DOP status ("Denominazione di Origine Protetta" or "Protected Denomination
of Origin"), products marketed by that name may not have even been produced in Modena.
This article is licensed under the GNU Free Documentation License. It uses material
from the Wikipedia article "Balsamic Vinegar".