Balsamic Vinegar Archives

Balsamic Vinegar and Parmigiano-Reggiano

When most people think of Parmigian-Reggiano (Parmesan Cheese), often described along with Brie and Stilton as one of the three great cheeses of the world, they do not think of it as a cheese for eating. It is most often thought of as a grating cheese suitable for sprinkling on pasta or used for cooking. What a surprise it is when chunks of Parmigiano-Reggiano are sprinkled with balsamic vinegar (aceto balsamico). Of course the finer the quality of the balsamic vinegar, the better this delicious treat combination. All it takes is a few drops of quality balsamic vinegar sprinled over chunks of Parmigiano-Reggiano. Try it as a final course before dessert. Of course the true aceto balsamico (balsamic vinegar) from OliveNation.com is the perfect complement.

The different Balsamic Vinegars of Italy

Aceto Balsamico Tradizionale Di Reggio Emilia DOP; Aceto Balsamico Tradizionale Di Modena DOP -Grapes and Production of the Balsamic only from the designated area - only 100ml bottles in identical format for all producers. Only the cooked grape must is aged in small wooden barrels for at least 12 years. The making of this Balsamic Vinegar is an art form with producers passionately guarding their secrets. Points are awarded in blind taste tastes.

Balsamic Condiment or Dressing from Reggio Emilia - There is no law that regulates this production. Everything is left to the producer. However, it is important that the consumer is not confused with the Traditional Balsamic Vinegar. Acetaia San Giacomo and some others will still use only the cooked grape must but bottle the vinegar when its relatively young (any range between 48 hours and 12 years). However, for everyone, it is absolutely forbidden to use the word “Balsamico” on the label.

Aceto Balsamico Di Modena - This is the one to be careful of. Its the least “Balsamic” of all. Even if the name states “Modena”, it can legally be produced anywhere with grapes from anywhere in the world. Minimum bottle size is 250 ml. A majority of the time, it is really wine vinegar sweetened with concentrated grape must, sugar and colored caramel. Rightly, these vinegars are categorized as wine vinegars and not Balsamic Condiment.

How do you tell if balsamic vinegar is real?

Its really simple. Just look at the list of ingredients on the balsamic bottle label. There should only be one balsamic ingredient - grape must. That’s it! However, while its authentic, its also expensive. So most balsamic vinegar producers will add some wine vinegar. Some will also add caramel or brown sugar. This speeds up the process, adds volume to the balsamic vinegar (wine vinegar is a lot cheaper) and I hate to use the word “fake” but tries to convince the customer that its a real balsamic vinegar. But its not! Its just cheaper with a sweet taste. Thats why these are called “industrial” balsamics.

A real and authentic balsamic vinegar has only the grape must which is Trebbiano grapes cooked down to just the right amount of syrup. After that a little bit of older balsamic vinegar is added to it and it sits in wooden barrels anywhere from 2 years to 50 years.

The “Traditional” balsamic vinegars are classified as such after being aged in wooden barrels at least for 12 years and then they are awarded points in blind taste tastes. These balsamic vinegars are the super expensive ones. However, what most “real” producers will do is bottle some of the younger balsamic vinegars (anywhere from being cooked for 48 hours to being aged for 8 years) to give you cheaper options. These are very, very good and I love them and use them all the time. However, these balsamic vinegars still have only one ingredient - grape must (or cooked grapes).

Anyone who has other ingrdients is - well, what’s the best way to put it - taking some liberties in the interest of business and profits. That’s my opinion!