Balsamic vinegar (Italian: aceto balsamico) a condiment originating
from Italy, is considered a wine vinegar but it is not made
from wine, but from grape pressings that have never been permitted
to ferment into wine.
The prized Balsamico Tradizionale is very much like a fine
wine. It is generally produced from Trebbiano grapes (which
are picked and then often left in the sun for further ripening
to increase the sugar level). These are crushed and pressed
into a juice (called "must") and then simmered in
open pots for 24-30 hours. This unfermented juice is cooled,
allowed to settle and then placed in the first of a series
of barrels to age. The vinegar first goes through alcoholic
fermentation and then acetic oxidation. In other words, the
sugars turn into alcohol which turns into acid which converts
the liquid into vinegar.
A minimum of 12 years of aging is required by law in order to allow this product to
be designated as balsamico tradizionale (traditional balsamic vinegar). Although 20-30 years aging
is not uncommon in Modena. It is this long time period required to produce this quality product that is the main determinant of its price.
Always remember, just a little balsamic vinegar goes a very
long way! Only a few drops will add an extra dimension to any dish. Longer aged products will tend to require less as the flavor becomes more intense with age
Our CyberCucina Gourmet Food & More
online store offers many fine balsamic vinegars of different
types and price ranges and from different regions. Simply
stroll through the Balsamic
Vinegar And Balsamic Vinegar Seasonings Aisle to view our selections.