Balsamic vinegar is quite unlike your everyday vinegar. It stands out with its dark, thick, syrupy texture and a delightful mix of sweetness and tartness. This unique liquid gold can elevate your salads, cheese platters, desserts, and meats.
A wide array of balsamic vinegar choices spans from the cheap and cheerful to those that might cost a few thousand rand for a single bottle. With such a dizzying selection, it’s tricky to figure out which one is the crème de la crème. In this handy guide, we’ll delve into various balsamic vinegar types, reveal the signs of a quality bottle, and teach you how to pair them perfectly with your culinary creations.
History of Balsamic Vinegar
So, what sets balsamic vinegar apart from the regular stuff? While apple cider vinegar, wine vinegar, rice vinegar, and sherry vinegar each have their merits, balsamic vinegar reigns supreme. Nothing else garners more admiration, accolades, and history than this elixir.
Balsamic vinegar is an integral part of Italian heritage, with a tradition that stretches back over a millennium in the north of Italy. Its popularity soared during the Middle Ages, and it earned the name ‘balsam,’ considered a remedy for everything from labor pains to wound disinfection.
This nectar has inspired poetry, sparked family feuds, and even graced the crowns of European kings as a royal gift. The closely guarded methods of balsamic vinegar production by different Italian families result in a unique flavour for each type. If you’re pondering which one to pick, this guide will help you navigate the world of balsamic vinegar and make an informed choice.
Spotting a good Balsamic Vinegar
In an era of modern design all the labels of balsamic vinegar can be confusing. Looking beyond the glitz, there are a few things you can look for to spot the top of the pile.
Much like selecting a fine wine the quality of grapes, the ageing process, and the overall production are key factors in choosing a top-notch balsamic. When investing in quality balsamic vinegar, you’re not just buying a product – you’re paying for time, tradition, craftsmanship, and history.
When you’re hunting for a great bottle of balsamic vinegar, the first rule of thumb is to look for ‘Aceto Balsamico Tradizionale’ on the label. Authentic balsamic vinegar will be branded as ‘Aceto Balsamico Tradizionale di Modena’ or ‘Aceto Balsamico Tradizionale di Reggio Emilia,’ the two regions where this vinegar is crafted using traditional techniques.
Italian law dictates that in order for a bottle of Balsamic to be labelled as Balsamico Tradizionale, the vinegar must undergo a minimum fermentation period of 12 years. Generally, experts agree that the longer it ages, the better the flavour.
How is it made?
It begins with boiling grapes, including seeds, skins, and stems, until they reduce to about a third of their original volume. This concoction, known as ‘must,’ is then transferred to wooden barrels for ageing. Each year, the vinegar loses about 10% of its volume through evaporation and moves to smaller barrels. With time, the flavour becomes more concentrated. While aged vinegar may come with a higher price tag, it also delivers richer and more complex flavours.
You can spot the traditional balsamic vinegar of Modena by its distinctive bulbous-shaped bottles, designed by Italian car designer Giorgetto Giugiaro. Those from Reggio Emilia come in an inverted tulip shape. You’ll also find the consortium seal on both the cap and the label.
When checking the ingredients on a quality balsamic vinegar, you’ll see “Grape must, tradizionale.” This signifies a minimum 12-year ageing period, resulting in a thick and sweet vinegar. Cheaper versions often blend in wine vinegar, caramel, flavourings, and other additives, suitable for dressings or glazing but lacking the depth and complexity of a Balsamico Tradizionale.
Look for these labels
As you embark on your balsamic journey, keep an eye out for two labels: DOP (Denominazione d’Origine Protetta) and IGP (Indicazione Geografica Protetta). DOP, like Parmigiano-Reggiano and Prosciutto di Parma, is a mark of excellence. It guarantees that the vinegar hails from the region and adheres to specific production techniques. IGP, while less stringent, denotes that the vinegar has protected geographical status and is produced or processed in the Modena region. IGP vinegars may contain additional ingredients like wine vinegar, thickeners, and caramel to compensate for the lack of ageing.
While DOP stands as the gold standard, there are still plenty of exceptional vinegars sporting the IGP label or none at all.
But here’s a puzzling question: why don’t DOP or IGP balsamic vinegars display their age on the bottle? Quite simply, regional certification rules prevent labelling with the age of the vinegar. However, producers have devised two clever ways to convey this information to consumers.
For IGP balsamic vinegar, producers often add images of gold medals on the labels to represent the vinegar’s age. This can be confusing, as some producers consider one medal to indicate 3 years, while others say it’s 4 years. A bottle with five gold medals might range from 15 to 20 years old. Giuseppe Giusti, for instance, uses one medal to signify 4 years.
DOP balsamic vinegar is a bit more straightforward. You’ll often see “vecchio” (meaning old) on the label, or “extra vecchio” (extra old). Typically, “vecchio” indicates 12 years, while “extra vecchio” points to 25 years of ageing.
So how do you use it?
The versatility of balsamic vinegar in the kitchen is truly remarkable. Here are some ideas to make the most of it:
- Meats: Add it to beef broth or use it as a glaze for pork, lamb, and beef. A balsamic vinegar marinade can also tenderize meat.
- Fish: Glaze and bake fish fillets with balsamic vinegar and serve with fresh greens.
- Fruit: Drizzle a bit of Pomegranate Flavoured White Balsamic Condiment over a fruit salad, especially with strawberries and stone fruits like cherries.
- Desserts: Italians often enhance a simple pannacotta with a good balsamico tradizionale for special occasions. It’s definitely worth a try with a high-quality vinegar. Balsamic Pearls are also a delightful addition to ice cream.
