Balsamic vinegar comes from an Italian vinegar making process dating back to the middle ages. There are two main types. Traditional balsamic vinegar is made only with one ingredient — "grape must" in Italian, "mosto" , the sweet juice of freshly pressed grapes — that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels.
A highly crafted product, traditional balsamic vinegar is produced in small batches. It is sweet, tart, dark, syrupy, and expensive. You will only find this seriously pricy vinegar in a specialty store or online. Modern commercial balsamic vinegars what you will likely find at your local grocery store combine concentrated grape must with wine vinegar to speed up the acidification process. This vinegar is typically aged from 2 months to 3 years in large oak barrels.
Mixing grape must with wine vinegar allows producers to make a high volume of balsamic vinegar much more efficiently than using the traditional method. Depending on the mix of sweet grape must and tart wine vinegar, balsamic vinegar can vary in its sweetness. It can range in consistency from thin to syrupy. When you shop for balsamic vinegar, whether in grocery stores or online, you will find a variety of products:. All balsamic vinegar is derived from a thousand year old process developed around the area of Modena and Reggio Emilia in Italy, which is why we will start our deep dive into balsamic here.
As mentioned, traditional balsamic vinegar a. Grape must is the only ingredient in traditional balsamic vinegar.
To conform with European Union standards, the grapes are required to be grown in the Modena and Reggio Emilia regions and are usually white Trebbiano and Lambrusco varieties. The grape must is boiled in huge cauldrons outdoors over open flame to reduce its volume and concentrate its sugars, and then it ferments and acidifies over time in wooden barrels.
Traditional balsamic vinegar is aged for a minimum of 12 years in a series of successively smaller wooden barrels, each made from a different type of wood — oak, juniper, mulberry, ash, cherry, and chestnut. As the vinegar ages in the barrels, it acquires flavors from the wood, and its acidity mellows. Because the wood is porous the vinegar loses moisture over time, and becomes more concentrated, eventually reaching a syrupy consistency. Each season some of the vinegar is pulled from the smallest barrel to be bottled, and then the vinegar in that barrel is replenished from vinegar in the next larger barrel, and so on up the line of barrels.
Official traditional balsamic comes only from two areas — Modena and Reggio Emilia in Italy. For Modena, bottles can only be labeled as having vinegar that is either aged 12 or 25 years. For Reggio Emilia, the vinegar can be labeled as having been aged 12, 18, or 25 years. These regulations include even the size ml and shape of the bottles used — upside down tulip shaped for traditional balsamic from Reggio Emilia, and globed shaped with a rectangular bottom for Modena.
While Italy produces the most of the world's traditional balsamic, there are other companies making balsamic vinegar using traditional methods that rival the quality of the best traditional balsamic from Italy. They make their vinegar from organic grape juice from locally grown Italian varietal balsamic grapes, and age the vinegar in Italian wooden casks.
The rich and complex flavors that result from the multi-year aging process are truly exceptional. You only need a small amount of this dark syrupy vinegar to sprinkle on a fresh strawberry or peach, or drizzle on some Parmesan Reggiano, or vanilla ice cream. You don't cook with traditional balsamic vinegar. Heat would destroy the subtle flavors, and waste this precious liquid. You can however, drizzle some on a plate before adding the main dish, or sprinkle some on top of a dish such as pork, chicken, or polenta.
Or you can do what I do, and that is take few drops and enjoy it straight up, allowing the flavors to coat the inside of your mouth. You will get hints of the different woods and the sweet and sour flavors of the vinegar. Taste it as you would a precious, fine wine. Now we will shift gears and move on to the balsamic vinegars you would normally see in your local grocery store. As you shop for balsamic vinegar you will likely see many brands with the words "Balsamic Vinegar of Modena" on the label.
Don't confuse these bottles with the traditional balsamic; it's a completely different process, and price point! After that, producers ship the vinegar to the appointed Balsamic Consortium. Once there, experts will check, judge, and give their seal of approval, if it passes inspection. Once that is done, the vinegar will then be bottled and shipped. With all the fuss in its production and authenticity, is balsamic vinegar even worth the penny you pay for it?
Well, balsamic vinegar and traditional balsamic vinegar are among the most highly valued culinary products from Italy. It can enhance the flavors of all kinds of dishes, ranging from roasted red meats, fowl, and seafood to something as unexpected as fresh fruits and desserts. In fact, its rich flavor is the perfect last touch to a bowl of fresh strawberries or a helping of yummy vanilla ice cream.
Aside from its highly versatile culinary use, however, balsamic vinegar is also quite a super food. Well, it has tons of health benefits. Grapes has polyphenol, which are antioxidants that boosts the immune system, reduces the risk of heart disease, and helps protect your body from free radicals. Aside from polyphenol, it also has melanoidin, which is another antioxidant that helps regulate excess iron ions in the blood.
Polyphenol also stimulates pepsin enzymes in the body, which assists in breaking down proteins into amino acids as well as helps your intestines absorb those amino acids. Amino acids helps build and maintain muscles tissues in the body.
Another great thing about polyphenol is that it limits LDL low-density lipoprotein cholesterol from oxidizing in the body. According to scientists, LDL cholesterol is one of the common causes of clogged or blocked arteries. This means it increases your risk of strokes or heart attack.
Balsamic vinegar has acetic acid and stimulates pepsin in the body. The said substances are great aids in the absorption of calcium and magnesium, both of which are essential minerals for having healthy bones.
Balsamic vinegar is low in calories, which makes it a healthier alternative to most dressings and sauces. Aside from that, it is also a good source of potassium, iron, and manganese, all of which contribute to the maintenance of a healthy body weight. This culinary wonder is low on the glycemic index. This means balsamic vinegar actually enhances your insulin sensitivity, hence helping your body maintain healthy blood sugar levels.
It does, however, have properties like balsam, which means it helps relieve pain as well as revitalize the body. In fact, it was used as a restorative cure by folk healers for hundreds of years.
And it is actually one of the reasons how it got its name. Traditional Balsamic vinegar is made with grapes.. And grapes have sugar content. In fact, grapes is among the top fruits with the most sugar content.
One cup of grapes has about 23 grams of sugar. Fortunately, grapes has other health benefits that certainly outweigh its sugar content. Should be added at the end of cooking. Aceto Balsamico di Modena: These are industrial grade balsamic vinegars that are mass produced and aged for a short period of time, usually in metal vats with wood chips to add flavor.
Commercial balsamic vinegars are usually a blend of cooked grape must, wine vinegar, sulphites and sometimes sugar and caramel coloring. If you are to buy this variety, I recommend searching only those that contain grape must and vinegar in the ingredients list. Suitable for salad dressings and sauces.
Balsamic Vinegar Imitations: These balsamic vinegars cannot bear the name Modena on the label, but their similar looking packaging may just trick you to believing they are of high quality. You can spot the difference simply by looking at the list of ingredients. Traditional Balsamic Vinegars are made only with grape must and the industrial varieties are made with grape must and vinegar; imitation balsamic vinegars are not made with grape must but utilize merely vinegar, sugar, caramel coloring and other artificial flavoring.
Note: This post is not sponsored or paid by Acetaia Malpighi. I only promote companies who products I like and think you will enjoy. Acetaia Malpighi was kind to give me some samples of their high quality products, which I look forward to using in future recipes. Types of Balsamic Vinegar Each grade of balsamic vinegar has its function, we can define it as being similar to wine.
Here are the four main classifications of balsamic vinegars: Traditional Balsamic Vinegar: Considered the best for its rich flavor. Related posts:.
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