Balsamic Vinegar

Most of us are familiar with the balsamic vinegar which has become a fairly common staple of gourmet cooks in the past years. Not many have ever really had the authentic and addicting “Aceto Balsamico di Modena”, but once it has been savored you will not want anything else. What makes this delicacy from Emilia Romagna, the central northern region so extraordinary? In Italy it has been produced since the 13th century, mostly a tradition which was passed down from one generation to the next, each family closely guarding their secret technique. Made from the indigenous “trebbiano” grapes, a “must” is made by boiling the juice over an open fire in copper pots.

Once the liquid is condensed to about ½ to 1/3 of the original volume, it is then left to decant throughout the winter months. The next is a very important step, as the must is filtered and placed in a series of wooden barrels; each of a different wood and size. They type of wood chosen is very important as it allows the vinegar to absorb it’s characteristic aroma, most common are chestnut, juniper, mulberry, cherry and oak. The series of barrels are usually five and decrease in size from app. 20 gallons to 2-3 gallons. The aging process takes place in the “Acetaie” or vinegar cellars, which contrary to wine, are placed in the attics. It is here that the temperature fluctuation contributes to the slow aging process which concentrates the flavors as the vinegar is transferred from one barrel to the next.

On average 10% of the product is evaporated each year, after twelve years an original barrel will have produced less than a gallon of balsamico, which can explain the high cost of real aceto balsamcio. The two main types you should look for when purchasing a balsamic vinegar is the “Tradizionale”, aged minimum twelve years or for the ultimate experience the “Extra-Vecchio” which is aged at least twenty-five years. Prices can vary from $100.00 to $500.00, although I have seen an “Extra-Vecchio” go for over $5,000.00 at an auction last October. The denomination to look for on the bottle is D.O.P status (Protected Denomination of Origin), you also want to check for a serial number, as each bottle is numbered, the production of the real product is very limited, so be suspicious for an unusually high quantity. The vinegar can only be sold in the approved “Giugiaro” designed glass bottle in a 100ml size.

The principle characteristics are a dark, deep brown, but luminous color, the aroma will be persistent and penetrating, along with an amazing balance of harmonious sweet and sour flavor. The consistency is dense but flowing, an exciting anticipation as you await the syrupy drop. Other than tasting it on it’s own it should be tried in a variety of manners; other than the obvious use on salad with a sprinkle of sea salt and EVO, try the “Tradizionale” on fresh roasted asparagus, add a few drops just before serving, or add a teaspoon to a sautéed filet during the last minute it is still over the heat. Some say the secret to the famous chocolate torte from Vignola the “Torta Barozza” is a dash of balsamico in the batter. As for the “Extra-Vecchio” , a drop on a freshly shaved piece of Parmigiano Reggiano, top some ripe flavorful strawberries, a drizzle on a crème brulee, caramel, or zabaglione, a delightful contrast of flavors; but to me nothing beats a “gelato alla crema”, just plain creamy vanilla ice cream with a swirl of balsamico, Heaven!
Article by: Sandra Cemulini http://www.luxury-services.net