Kitchen. Learn all about balsamic vinegar

If all vinegars are made from wine, this little nectar from the city of Modena is made from cooked grape must. Besides, what are sometimes several varieties of raisins that are found in the composition! This being the case, it is an essential grape in its production, the Trebbiano to which are added, according to the producers, the Berzemino, the Lambrusco, the Occhio di gatto and the Spergola.

Once the grape juice is recovered, it is cooked for 24 to 30 hours and reaches a temperature of 85 to 90 °. Thus, the flavors will be concentrated and the caramelized natural juices. In cooking, the future balsamic vinegar will lose up to 60% of its volume.

Stored in barrels after settling, the vinegar will start its alcoholic fermentation to finish with 4% of alcohol acquired. Then, under the effect of bacteria, the acetification of the must will take place. As with cognac or armagnac, future balsamic vinegar will be poured into a number of barrels.

Thus, each container will be enriched with different aromas. These containers are made of oak, chestnut, cherry, ash, mulberry and sometimes even juniper. So many different essences for so many original perfumes …

Well-kept secrets

Modena and the region benefit from a very special climate and quite conducive to the process of making this amazing vinegar. Manufacturers font tout to promote thermal, plus intense beaks and thus generate the complexity of the vinegar. And then, it is clear that time is a major factor in the development of a traditional balsamic vinegar from Modena.

There are three categories: the traditional balsamic vinegar of Modena, with its 12 years of age, wears a red ring. It is served with meat, salad and appetizers.

If his ring is silver, he is 18 years old. There he makes a beautiful marriage with fish and cheese. The extravagant is at least 25 years old. More space, it is appreciated on desserts.

Stop the auxiliary imitations!

Proponents of this nectar have struggled to find a place in the jungle for products called balsamic vinegars. The consumer needs to know 100 hectoliters during the year, the production of traditional Modena balsamic vinegar, keeping it confidential and therefore little marketing.

Worse, the price displayed means nothing. Some imitations are in fact sold at high prices, taking advantage of the reputation of the famous vinegar.

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