Aged Italian balsamic vinegar can be an extraordinary dinning experience. Like a fine wine that has been aged for years aged Italian balsamic vinegars can be complex in flavor and difficult to understand.

Unfortunately, like most high quality food products what’s on the supermarkets shelves isn’t necessarily the authentic thing. This can make choosing a quality product as difficult as buying caviar, and like caviar you should know a little bit before you purchase a product that can cost any where from $50 to $1,000 dollars! It is our belief that everyone should have the pleasure of experiencing a truly authentic aged Italian balsamic vinegar in their lifetime. Not for salads, these vinegars are sparingly used to enhance the flavor of steaks, grilled fish or to top deserts with a few drops paired with strawberries, ice cream or even parmesan cheese. Fine balsamic vinegar is a connoisseur product but can be appreciated by almost anyone. Its sweet tart taste can be dense and complex. It is estimated that 1.75 million liters of balsamic vinegar are sold each year with less then 1% of that being truly authentic balsamic produced in the Modena and Reggio Regions.

The manufacturing of balsamic vinegar is similar to that of a well aged wine. The first step to making balsamic vinegar is the boiling of white grapes anywhere from 36 to 48 hours into a “must”. The “must” is then fermented with a slow aging process to create the robust flavors that are typically experienced with well aged balsamic vinegars. The must is traditionally derived from the trebbiano grapes and is reduced in the boiling process to 50% of its original volume. The grape “must” is then stored in fine wooden casks and a small amount of older balsamic vinegar will be added to assist in the acidification process. As time passes the flavor intensifies becoming sweet and viscous as it begins to reduce in volume. As the vinegar gradually evaporates reducing its volume it is transferred into successively smaller barrels made of varying types of wood. During the aging process the vinegar will begin to absorb some of the flavors from the woods in which it has been stored. This is why the only consortium approved woods for storing balsamic vinegar are cherry, oak, acacia, juniper, ash, chestnut and mulberry, The aged vinegar will then be divided into three categories, the young, which have been aged from 3 to 5 years. The middle, which has been aged from 6 to 12 years and the highly prized which are anywhere from 12 to 150 years old!

Types of Balsamic vinegar.

While there is really only one “True” balsamic vinegar, we feel there are three types of balsamic vinegars that you will encounter on your next shopping experience.

Balsamico Tradizionale

Known as the only authentic form of balsamic vinegar, only tow consortia produce true balsamic vinegar, Modena and Reggio Emilia. (Aceto Balsmico Tradizionale di Modena) and (Aceto Balsamico Tradizionale de Reggio Emila) use artisan methods established during the renaissance period. The Consortium of Traditional Balsamic Vinegar of Reggio Emilia Producers oversees and regulates the production of these magnificent products. The ages are designated by the color on the label, red and white labels indicate vinegars that have been aged for a least 12 years and gold for those that have been aged for 25 years or more.

Condimento Balsamic Vinegar

Condimentos have been created through the same methods as the tradizionale but are either located outside of the Modena or Reggio provences of Italy or do not have the consortium approval. Some produces of tradizionale also produce condimento grade vinegars as well.

Commercial or Idustriale Balsamic vinegars

Typically these brands of balsamic vinegars still employ the cooking of grape must and are aged at least 3 years and can be considerably more affordable. However, many of these brands are also cheap imitations which implore the use of cider vinegar that has been colored and flavored with caramel to mimic the flavor of true balsamic vinegars. These vinegars are typically very inexpensive and will have varying ranges in flavor.

Acetaia Leonardi or (The Vinegar House of Leonardi) is one of the better producers among the 120 members of the Consorzio Produttori Aceto Balsamico di Modena. The consortium tightly-regulates this select group of producers and even dictates how much vinegar each member can make. Through blind tastings of every barrel produced it will grade and reject half of them. The batches that are approved are kept at the headquarters of the Consorzio and bottled by the Consorzio, so there can be no approve-and-switch. Each bottle is numbered and logged into a book. When you do buy a tradizionale, you know its quality (and at these prices, should be). The vinegars of Acetaia Leonardi are consistently rated outstanding within the consortium. These authentic balsamics, made in the artisanal style but aged for shorter periods, simply can’t be compared to any factory-made balsamics. They cost more but they’re worth it. Saba is a sweetener extracted from grapes, an unusual product every cook and gourmet should get to know. Use it as a sweet dressing instead of adding a dessert sauce, honey, or whipped cream.

USES

Commercial grade balsamic vinegars can be used in salad dressings, marinades, reductions and sauces. Due to the high cost and rich flavor Tradizionale vinegars are most often used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears or ice cream. Tradizionale vinegar has excellent digestive properties and it may even be drunk from a tiny glass to conclude a meal.
Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar’s complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos.

You can find some of these great blasamic vinegars at fine online retailers.