This is the only vinegar not made from wine, but from the cooked and concentrated must of the white grapes of the Trebbiano vine. Balsamic vinegar is aged in kegs made of different woods: oak, cherry, chestnut, mulberry and ash, one for each year of maturing. When the new grapes arrive in the fall (autumn) some must from the first year is syphoned into the next barrel, some of this into the third year barrel and so on. The result of this complicated process is a nectar with a well-balanced flavor and a rich velvety-brown color. By law, vinegar that is labeled aceto balsamico tradizionale must be at least ten years old and in fact, it is sometimes 50 years old or more. It is full-bodied, rich vinegar with a dark brown color glinting with gold, and is very aromatic, with a peculiarly delicious flavor all of its own. There also exists a commercial version, called simply aceto balsamico which cannot be sold as tradizionale. It has a similar flavoring but has not been aged for so long. The flavor is sometimes obtained by adding a little caramel to a good-quality white wine vinegar.
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Country of Origin Italy Ingredients Balsamic Vinegar of Modena (Wine Vinegar, Concentrated Grape Must, Cooked Grape Must, Caramel color). Contains naturally occurring sulfites. Preparation Suggested for marinating meats and fish, warm sauces and to create a reduction. Acidity 6%