Balsamic Vinegar 101.
History, Flavours, Grades and Pairings.
Many, many years ago... the Holy Roman Emperor Henry III was given a silver bottle containing a celebrated vinegar. The record of this visit was the first written reference to Balsamic vinegar. In that time the balsamic vinegar was produced only in the province of Modena, where Henry III was visiting.
Today, Balsamic vinegar is known everywhere and available to shoppers worldwide. But shopping for Balsamic vinegar can be complicated and with a price range of up to £150 for a 100ml bottle it’s tough to know which ones to buy and what to use them for...
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Balsamic vinegars are made from cooked grape must. Made by pressing Trebbiano or Lambrusco grapes. Understanding the different kinds of balsamic vinegars is key: we have the Traditional Balsamic Vinegar, the Condimento Balsamico and lastly Balsamic Vinegar of Modena IGP.
Following we explain the different types.
1. Traditional Balsamic Vinegar:
The crème de la crème of balsamic vinegars, the Traditional ones are exclusively produced in Modena and Reggio Emilia.
These vinegars are crafted from grape must, which is whole pressed grapes, cooked over an open flame, left to ferment for three weeks and then undergoes a minimum of 12 years of ageing in wooden barrels.
As the vinegar ages, it thickens and develops a syrupy consistency due to evaporation.
How to recognise an authentic traditional balsamic vinegar?
Colour and Texture
Traditional balsamic vinegar is glossy and dark brown and it seems a syrup with a velvety texture.
Flavour
The typical flavour of traditional balsamic vinegar is a rich and complex sweetness, with notes of fig, molasses, cherry, chocolate or prune.
Identifications
Traditional balsamic vinegar is usually labelled as Aceto Balsamico Tradizionale D.O.P. The only ingredients is grape must, naturally sulphites, nothin else should be added. Also, it is only sold in a bulb-shaped 100 ml bottle when from Modena or in a 100 ml bottle shaped like an inverted tulip when from Reggio Emilia.
Storage
Traditional balsamic vinegar is stored in a cool dark place to preserve the complexity of its flavour and keep away from other ingredients.
Curiosity
The name “Balsamic” came from the vinegar’s original use as a tonic or balm. Indeed, in Italy it is also drunk as a palette cleanser or digestif, especially on special occasions such as weddings.
Recommended Use of Traditional Balsamic Vinegar:
Traditional vinegars are prized for their complex flavours and should not be used for cooking as heat will diminish their exquisite taste or mixed in dressing for salad.
They are best drizzled over cooked dishes such as a beautiful T-bone steak or how we love to enjoy - over a piece of Parmigiano, allowing their distinct flavours to compliment each other.
Enrica Rocca's family favourite – Grilled Scamorza Salad with Rocket and Aged Tradizionale Balsamic. Simple, easy and delicious. Recipe here.
At Enrica Rocca we buy
Acetaia Malpighi - Balsamico Tradizionale di Modena - Affinato 100ml
£142.00 Buy Here
2. Condimento Balsamico:
Sitting below Traditional Balsamic Vinegars are Condimento Vinegars. Though made in a traditional manner, they do not meet the standards required for the D.O.P. title but are still a fantastic and much more affordable alternative. These vinegars are typically aged for 3 to 7 years, making them more affordable but still complex in taste and quality.
Quality Condimento Balsamic vinegars are excellent value for money and are ideal for everyday use, such as in dressings, marinades, and reductions.
At Enrica Rocca we buy
Condimento Balsamico Acetaia Malpighi - Saporoso - 200ml
£29.00 Buy Here
3. Balsamic Vinegar of Modena IGP:
Balsamic Vinegar of Modena is commonly found in supermarkets and is the next grade down in the hierarchy. It is made using a slightly different process, involving pressurised vats and a minimum ageing period of two months. I.G.P. vinegars contain wine vinegar to achieve a 6% acidity level and can contain up to 50% wine vinegar.
Be cautious of Imitation Balsamic Vinegars pretending to be I.G.P. Balsamic of Modena; check the ingredient list for grape must content, as higher percentages indicate better quality.
At Enrica Rocca we buy
Balsamico Vinegar San Giacomo - Certified Organic 250 ml
£20.00 // Sold at Natoora Stores in London – Website Here
4. Balsamic Glaze
Balsamic vinegar IGP, often with added guar gum and xanthan gum. It is essentially a way of making cheap balsamic with the consistency of expensive balsamic. It is used in a similar way to the Traditional ones- as a drizzle or finishing sauce... we're not a huge fan if you can tell. ;)
We hope you have enjoyed this blog and just like us, you will consider treating yourselves to a special bottle of Balsamic Vinegar to keep in your kitchen for those special occasions and meals. ♥