Special Focus: Balsamic Vinegar
October 28, 2011
The production of balsamic vinegar, or balsamico meaning “balsam-like” or “curative,” is a 1000-year-old process similar to winemaking. Authentic balsamic is produced only in its region of origin—Modena and Reggio Emilia, Italy—and must adhere to strict standards. In the U.S., balsamic vinegar does not require a standard of identity, and the resulting product can range from colored vinegar water to versions resembling the classic dark, complex vinegar.
“Any balsamic vinegar can be labeled ‘balsamic de Modena,’ but look for products with the IGP or ‘protected geographic indication’ symbol, explains Kim Sayid of Academia Barilla. “These are made in the traditional way with a high percentage of must [concentrated grape juice].” Academia Barilla offers several products of various ages:
•Balsamic Vinegar from Modena is also known as commercial balsamic. For this type, Barilla ages grape must in oak barrels for three years, but many commercial-grade balsamics are aged for a minimum of 60 days. The liquid is then blended with red wine vinegar and bottled. “If you’re just cooking the vinegar down, a 60-day product will work fine,” says Sayid. It’s also suitable for salad dressings and marinades. Suggested uses for the three-year old product include drizzling on cheeses and finishing desserts.