Balsamic vinegar is considered one of the finest money can buy. The best is aged, like wine, and can be as costly. True balsamic comes from one region of Italy, Modena. Historically, it dates back as far as 1046, when the elite, nobility and wealthy used it for medicinal and gastronomic purposes.
It's made predominately from a sweet, white grape known as Trebbiano. Other varieties are also used, including Lambrusco, Sauvignon, Sgavetta and Ancellotta. The grapes are picked ripe, cleaned, crushed and simmered in kettles (usually copper) at about 180 degrees to 190 degrees F for 24 to 42 hours, or until the juice is reduced by at least half. The temperature is important -- too hot and the sugars will caramelize, blocking fermentation and creating a scorched taste. The juice is then transferred and cooled in holding tanks. Then it's poured into wooden barrels and inoculated with the fermentation culture. The liquid is transferred from larger to smaller barrels as fermentation and evaporation progresses. The wood used for barrels lends flavor to the vinegar; varieties include oak, cherry, chestnut, ash, mulberry and juniper. True balsamic vinegar must age at least 12 years; some age 25 or even 50 years. The vinegar is then presented to a board known as the DOC, which governs quality and authenticity (this board is similar to those that govern the quality of French and Italian wines). Balsamic vinegar that does not receive the approval of the DOC board is sometimes still bottled and sold as "balsamic vinegar," but it usually is not aged or might only be aged for 6 months in stainless steel vats -- or possibly for 2 to 12 years in wooden barrels. (Some products called "balsamic" are really dilutions containing ordinary red-wine vinegar.) Due to these variations, balsamic vinegar can range in price from inexpensive to astronomical. Food professionals use balsamic vinegar in cooking as well as right out of the bottle. Better, aged vinegar is used in drops as accents to various dishes, where its rich flavor and thicker, syrupy consistency shines. Lesser-aged varieties are used for flavor and color in everything from sauces to desserts. Balsamic vinegar works well with most ingredients: fruits, vegetables and meats. It adds both a sweet and tart character to dishes. Experimentation will help prevent overpowering usage levels. Balsamic vinegar should be stored in its original container when possible, away from direct heat, light and temperature variations. In this, it is similar to the handling and preservation of fine wines. |
