Balsamic vinegar comes from Italy and is a favorite of gourmet chefs and food lovers. However, there is balsamic vinegar and there is traditional balsamic vinegar. Do not be confused and think they are the same. Traditional balsamic vinegar is different from commercial balsamic vinegar in many ways. Firstly, traditional balsamic vinegar can only be produced in regions authorized by the Italian government. There are only 2 such regions and Modena is one of them. The vinegar is basically made from grapes, specifically the Trebbiano grapes. These grapes are specifically and organically grown in Modena so that they can be harvested under the most favorable conditions. After they are harvested, they are gently crushed into juice and cooked over an open flame under very specific conditions over a period of 30 hours until most of the liquid has evaporated, leaving a thick syrup called "must." This long process requires skills and precision that can only be achieved by many years of experience. When cooled, the must is paired with an older vinegar. They are then stored in wooden casks called batteria. These casks can only be made of specific types of wood, such as mulberry, chestnut, acacia, oak, cherry and ash. While the vinegar is aging in the cask, each kind of wood infuses the vinegar with a unique subtle flavor. These casks are then stored in attics so that they can be exposed to the naturally alternating hot and cold climate of Modena, Italy. This variation in climate over the years is imperative to the aging process of the vinegar. As the aging process plays out, the vinegar intensifies in flavor and aroma. A portion of the vinegar evaporates and hence it is transferred into smaller and smaller casks. The process of transferring casks requires skill and dedication, and is repeated every season until the vinegar reaches 12, 25, 50 and 100 years old and is ready to be bottled. However, the manufacturing process does not end here. Only an exclusive consortium comprising of a hundred select families can produce true traditional balsamic vinegar. To ensure that the product is of the highest quality, the vinegar must be certified to prove that it has undergone the strict production process and is worthy of the Consorzio label. A panel of 5 expert tasters tastes the balsamic vinegar, which have been aged for at least 12 years. This is to make sure that the product conforms to strict criteria regarding appearance, smell and taste. If the balsamic vinegar contains the slightest flaw, it cannot be bottled. If the balsamic vinegar passes the expert panel's taste test, the bottle is sealed with the consortium seal and Italian government designation D.O.C. (Denominazione di Origine Controllata). Since only about 3000 gallons of traditional balsamic vinegar is produced each year, every bottle is registered and numbered to guarantee its authenticity. Balsamic vinegar also has many healing properties. Since it comes from grapes, balsamic vinegar contains antioxidants and important minerals which can fight against heart diseases, prevent anaemia, boost the digestive system and suppress appetite, which can help with weight management. Every step taken to produce a bottle of true traditional balsamic vinegar guarantees a superior product down to the last drop.
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Balsamic vinegar originates from Italy and has many uses in cooking. However, there is commercial grade balsamic vinegar and there is traditional balsamic vinegar. Do not be confused and think they are the same. Traditional balsamic vinegar must meet exact standards.
Learn more about Traditional Balsamic Vinegar, including the history of balsamic vinegar, surprising facts, and balsamic vinegar recipes.
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