I had the pleasure of meeting an up-and-coming chef in Michigan who integrates global cuisines into creative infused dishes. While educating and exposes his clients to the intricacies of flavorful cooking, he discussed his collection of extraordinary seasonings and condiments to use in both traditional dishes as well as experimental culinary delights to satisfy the most discerning gastronomic palates. Among his seasonings were quite a variety of vinegars selected to properly enhance his creations including the queen of spices… Balsamic Vinegar.
Most common vinegars are mass-produced, yet there are certain regions of the world known for exceptional strains elevating the flavor of certain foods. Regions such as Spain known for its Sherry Vinegar created from its popular Sherry Wine base and Asia particularly China for Black Vinegar and Shanxi vinegar and Japan (Rice Vinegar, plum vinegar, and purple sweet potato vinegar). However, Europe, specifically the Providence of Modena, Italy which includes the municipalities of Modena, Reggio-Emilia and Silamberto hold the undeniable claim to traditional quality balsamic vinegar production.
For travelers scheduling a future trip to Italy, Modena (located in Northern Italy between Bologna and Parma) is celebrated not only for it balsamic vinegar culture, as Italy’s Motor Valley and home of automotive brands Ferrari, Lamborghini and Maserati, the hometown of Luciano Pavarotti and where Parmigiano Reggiano is produced. The region offers foodies exceptional Italian culinary delights and a variety of regional wines.
Balsamic derived from the Italian name for vinegar “aceto balsamico”, historically was used for its healing powers and then as a valuable trading and gifting commodity among aristocrats. Producers of balsamic are families that have passed down this tradition for decades, centuries in some cases with the expectations that the torch will continue to be carried by future generations.
Unlike, many European kinds of vinegar are derived from wine, balsamic is made with crushed skins, seeds, and stems called ‘grape must’, from ripe, white Trebbiano grapes, boiled into a concentrated grape juice. It is then processed by sequential fermentation (rincalzo in Italian) meaning, the juice is moved, annually from larger to smaller barrels made of different types of wood (i.e. oak, cherry, mulberry, ash, juniper, or chestnut) which affect the flavor and aroma. Balsamic, unlike its sister vinegars, takes the longest to ferment and age from ten to 25 years. The longer the fermentation, the more concentrated, richer in flavor, and more expensive. The term ‘aceto balsomico’ is unregulated, but there are three protected balsamic vinegars:
– Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena); made with reduced grapes
– Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia); made with reduced grapes
– Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena); made with grapes blended with wine vinegar and produced exclusively in either Modena or Reggio Emilia; less expensive and suggested for daily use
When buying balsamic vinegar keep in mind:
– the main ingredient on the label should list grape must; if red wine vinegar is listed the product will be more acidic and thinner
– Carmel color is the other ingredient red flag of a poor quality vinegar which is totally unnecessary for an authentic balsamic
– Similar to wine, the more aged a balsamic the quality increases
– Buy regionally for the best balsamic (see above)
– Buy from reputable independent retailers
DOPs
Aceto Balsamico Tradizionale di Modena
San Giacomo Aged Balsamic Vinegar Tradizionale
La Cà dal Non Traditional Balsamic Vinegar Demetria Extra Vecchio
IGP – used in dishes and dressings
Acetraia Leonardi Sigillo Argento Balsamic Vinegar
Several of the above vinegars can be also purchased through Amazon or U.S. distributors. A more extensive list can be found at the Strategist or view the Luxury Lifestyle Awards Balsamic Vinegar Winners
Thank you to the following sources for the educational content on Balsamic Vinegars:
Supreme Vinegar – history of Balsamic Vinegar
Supreme Vinegar – the great vinegar regions of the world
Museum of Traditional Balsamic Vinegar of Modena
Real Simple – If Your Balsamic Vinegar Contains This Ingredient, You’re Not Getting the Real Deal
Wikipedia – Balsamic Vinegar
Hat Tip to the following photographers for capturing the essence of Balsamic Vinegar
Harry axalant – Bottle of Aceto Balsamico di Modena
Regina Ferraz – pizza
Margherita Turrin – Prosciutto Plate
Nik Focht – Vinegar Casks
Brimfulof – Slicing prosciutto
RitaE – Fig Dessert
Hans Braxmeier – Balsamic Vinegar Salad Buffet
Jacopo Fedi –Musio Enzo Ferrari in Modena Italy
Patricia Valério – cheese
Caroline Attwood – Balsamic Vinegar
Nick Fewings – Grilled Squid
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