Balsamic vinegar

Balsamic vinegar or balsamic vinegar is a vinegar made from the Italian province of Modena and the Emilia -Romagna region. It is characterized by a dark brown color and a sweet and sour taste.

It is produced without balm plant, the name refers to the fragrant character ( Balsam means " fragrance " ) of this vinegar.

With balsamic vinegar is made the traditional way between the " Traditional Balsamic Vinegar di Modena " and to distinguish the mass product " Aceto Balsamico di Modena ".

Production of " Balsamic Vinegar "

The must read of late ( white ) Trebbiano or Lambrusco grapes is concentrated by boiling, so that only about 30-70 % left. Permits are five other white wine varietals. Not drink alcoholic fermentation takes place. The syrup is filtered, and is added to it an amount of at least ten year old balsamic vinegar and a 10% share of fresh wine for fermentation. Then the product is stored over several months in various wood barrels. This process takes many years, and the vinegar is concentrated by evaporation of the water in wooden barrels. The thicker the vinegar, the older he is. The various types of wood and the fermentation give the balsamic its peculiar taste and color. The order of the types of wood (oak, chestnut, wild cherry, ash and mulberry ) plays an important role. It must always be air in the barrels, and the barrels are exposed by storage in the attic severe temperature fluctuations. The intense heat in the summer makes for further reduction, and the cold in winter falls from suspended matter. Always a proportion of the older vinegar is added to the younger ones. Because of this recirculation and years of thickening only a relatively small amount remaining at the end (the longer the storage time is, the smaller ) left.

The manufacturing process of the real balsamic vinegar is very susceptible to interference: The bacterial culture ( the so-called " madre dell'aceto " - mother of vinegar ), which is responsible for the fermentation, can be destroyed by insects or by infection with other bacteria. Thus, the production of balsamic vinegar for extended periods may be interrupted, as all infected drums must be emptied and sterilized.

Legal requirements

The defaults are taken from the " entering a name in the register of protected designations of origin and protected geographical indications ( Aceto Balsamico di Modena ( PGI)) "

The acid content must be at least six percent; this acid may exclusively from wine and not from other vegetable raw materials originate.
In addition, only caramel ( caramel ) is permitted to stabilize the color.
The preparation described above may be made only in the provinces of Modena and Reggio Emilia. The filling, however, can also be done elsewhere.
Required is a minimum of 60 days ending maturation.
Aceto balsamico di Modena Vinegar may only be made from thickened grape juice. The grapes for this may only come from the two above-mentioned regions.

Commercial names

Aceto Balsamico di Modena

Often in supermarkets balsamic is sold, although the similarity to the " Traditional Balsamic Vinegar di Modena " has, however, a mixture of ordinary wine vinegar with thickened grape must is colored brown in many cases with caramel; with better varieties a small amount of real " Balsamic Vinegar " is added. The term Aceto Balsamico di Modena is a " Protected Geographical Indication ( PGI) ".

The term " balsamic " is not protected and may be used by any vinegar manufacturer. The name " Aceto Balsamico di Modena " may also be used by manufacturers in the province of Reggio Emilia, the name " Aceto Balsamico di Reggio Emilia " does not exist. There are also vinegars labeled Aceto Balsamico without the " di Modena " sold, which is debatable whether this is legally permissible.

Traditional Balsamic Vinegar

The Traditional Balsamic Vinegar ( ABT) may only consist of the boiled must of white grapes - be prepared - mainly the Trebbiano and Sauvignon. There are no added preservatives or dyes. Traditional Balsamic Vinegar is aged at least 15 years; after at least 25 years of barrel aging, he shall bear the word 'extra vecchio ". The ABT is a rare and strictly controlled product.

Traditional Balsamic Vinegar of Modena / Reggio Emilia

" Traditional Balsamic Vinegar di Modena " ( ABTM ) and " Traditional Balsamic Vinegar of Reggio Emilia " ( ABT di RE) are protected designations of origin and must therefore be produced in the region concerned and according to the rules laid down therein.

For " Traditional Balsamic Vinegar of Modena / Reggio Emilia ", the same requirements apply as for the aging of the ABT. He may only be sold if a consortium of manufacturers in Modena has completed the sale after stringent quality and taste tests released. The long -ripened varieties are relatively expensive, since it was not yet in sight 25 years ago of the current balsamic boom. It so happens that a 12 -year-old Traditional Balsamic Vinegar costs about 50 euros per 100 ml, and a 25 -year-old about 100 Euro. The characteristic, designed by Giugiaro bottle shape and a yellow- reddish capsule are available for the 12 -year-old, a gold capsule for the 25 -year-old balsamic vinegar. The Traditional Balsamic Vinegar of Reggio Emilia is available in three qualities; than 12 years old ( red label ), as over 18 years old (silver label ) and as a 25 -year-old balsamic ( gold label ).

Mark

High quality " Traditional Balsamic Vinegar di Modena " can be seen on deep black. It should taste pleasantly penetrating and intensely aromatic. When pivoted in a glass, it coats the inside of the glass as a syrup.

Use

In combination with olive oil, salt and pepper with balsamic vinegar is produced a fine vinaigrette for salad. Because of the high price of the " Traditional Balsamic Vinegar di Modena " is usually used very sparingly: A few drops of it over fresh strawberries or Parmesan are considered a delicacy. A famous recipe in Modena and its surroundings beef in balsamic. Besides serving balsamic vinegar for the preparation of marinades.

In recent years, the fashion, high-quality balsamic vinegar spread undiluted than drinking non-alcoholic aperitif or digestif.