Traditional Balsamic Vinegar Versus Balsamic Vinegar
Balsamic vinegar originates from Italy and has many uses in cooking. However, commercial balsamic vinegar is quite different from traditional balsamic vinegar. Do not be confused and think they are the same.
Traditional balsamic vinegar is different from commercial balsamic vinegar in many ways. Firstly, traditional balsamic vinegar can only be produced in regions named by the Italian government. There are only 2 such regions and Modena is one of them.
Balsamic vinegar starts with grapes, specifically the Trebbiano grapes. These grapes are carefully grown on private estates in Modena, Italy. After they are harvested, they are gently crushed into juice and cooked over an open flame under very specific conditions over a period of 30 hours until most of the liquid has evaporated, leaving a thick syrup called "must." This long process requires skills and precision that can only be achieved by many years of experience.
After cooling, the must is combined with an older vinegar called the "mother." They are then stored in wooden casks called batteria. These casks can only be made of specific types of wood, namely mulberry, chestnut, acacia, oak, cherry and ash. While the vinegar is aging in the cask, each type of wood lends a unique flavor and aroma to the vinegar.
These casks are then stored in attics, where they are naturally exposed to the unique hot and cold of summers and winters in Modena, Italy. This change in climate over the years is very important to the aging process of the vinegar.
During this process which takes place over many years, the vinegar intensifies in flavor and aroma. The vinegar partly evaporates and hence it is transferred into smaller and smaller casks. The process of transferring casks requires patience and intense effort, and is carefully executed every season until the vinegar ages 12, 25, 50, and 100 years old and is ready to be bottled.
However, the manufacturing process is not yet complete. Only an exclusive consortium comprising of a hundred select families can produce true traditional balsamic vinegar. To ensure that the product is authentic, the vinegar must be certified to prove that it has undergone the strict production process and is of the best quality. A panel of 5 expert tasters tastes the balsamic vinegar, which have been aged for at least 12 years. This is to make certain that the product conforms to strict criteria in terms of appearance, smell and taste. If the balsamic vinegar does not meet the high consortium standards, it cannot be bottled.
If the balsamic vinegar passes the expert panel's taste test, the bottle is sealed with the consortium seal and Italian government designation D.O.C. (Denominazione di Origine Controllata). Only a mere 3000 gallons of traditional balsamic vinegar is produced each year, so every bottle is registered and numbered to guarantee its authenticity.
Balsamic vinegar also contains many surprising healing properties. Since it is made from grapes, balsamic vinegar contains antioxidants and important minerals which can fight against heart diseases, prevent anaemia, boost the digestive system and suppress appetite, which can help with weight control.
The strict measures taken to produce a bottle of true traditional balsamic vinegar guarantees a superior product down to the last drop.
Traditional balsamic vinegar is different from commercial balsamic vinegar in many ways. Firstly, traditional balsamic vinegar can only be produced in regions named by the Italian government. There are only 2 such regions and Modena is one of them.
Balsamic vinegar starts with grapes, specifically the Trebbiano grapes. These grapes are carefully grown on private estates in Modena, Italy. After they are harvested, they are gently crushed into juice and cooked over an open flame under very specific conditions over a period of 30 hours until most of the liquid has evaporated, leaving a thick syrup called "must." This long process requires skills and precision that can only be achieved by many years of experience.
After cooling, the must is combined with an older vinegar called the "mother." They are then stored in wooden casks called batteria. These casks can only be made of specific types of wood, namely mulberry, chestnut, acacia, oak, cherry and ash. While the vinegar is aging in the cask, each type of wood lends a unique flavor and aroma to the vinegar.
These casks are then stored in attics, where they are naturally exposed to the unique hot and cold of summers and winters in Modena, Italy. This change in climate over the years is very important to the aging process of the vinegar.
During this process which takes place over many years, the vinegar intensifies in flavor and aroma. The vinegar partly evaporates and hence it is transferred into smaller and smaller casks. The process of transferring casks requires patience and intense effort, and is carefully executed every season until the vinegar ages 12, 25, 50, and 100 years old and is ready to be bottled.
However, the manufacturing process is not yet complete. Only an exclusive consortium comprising of a hundred select families can produce true traditional balsamic vinegar. To ensure that the product is authentic, the vinegar must be certified to prove that it has undergone the strict production process and is of the best quality. A panel of 5 expert tasters tastes the balsamic vinegar, which have been aged for at least 12 years. This is to make certain that the product conforms to strict criteria in terms of appearance, smell and taste. If the balsamic vinegar does not meet the high consortium standards, it cannot be bottled.
If the balsamic vinegar passes the expert panel's taste test, the bottle is sealed with the consortium seal and Italian government designation D.O.C. (Denominazione di Origine Controllata). Only a mere 3000 gallons of traditional balsamic vinegar is produced each year, so every bottle is registered and numbered to guarantee its authenticity.
Balsamic vinegar also contains many surprising healing properties. Since it is made from grapes, balsamic vinegar contains antioxidants and important minerals which can fight against heart diseases, prevent anaemia, boost the digestive system and suppress appetite, which can help with weight control.
The strict measures taken to produce a bottle of true traditional balsamic vinegar guarantees a superior product down to the last drop.
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