A Bit Of History Of Balsamic Vinegar
The original origin of the Balsamic Vinegar is Italy and it has become greatly popular across the planet. For the most part, traditional Balsamic Vinegar is created by reducing the cooked white Trebbiano grape juice and is used as a condiment (a substance used as a flavor).
For quite sometime now, it has been made since the middle Ages in Modena and Reggio Emilia and it has also been mentioned in a old holy documents.
A handful of modern chefs and food lovers truly value Balsamic Vinegar. The Balsamic Vinegar of Modena is a bit inexpensive and is widely available in a variety of markets around the world. In addition, it is also commonly discovered in salad dressings and used in restaurants.
Different Kinds Of Balsamic Vinegar
Now let's take a look at the different types of Balsamic Vinegar in today's market. Balsamic Vinegar can be widely classified into three different types which are:
Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar)
Condimento Grade Balsamic Vinegar
And the Balsamic Vinegar of Modena
Usually, these three types of Balsamic Vinegar have been cited below:
Aceto Balsamico Tradizionale
The two businesses which produce the authentic traditional Balsamic Vinegar are Reggio Emilia and Modena. Authentic Balsamic Vinegar is created from Lambrusco and Trebbiano grapes.
The thick syrup is aged for a little over 12 years in a variety of small barrels. In addition, different woods such as Juniper, chestnut, oak and mulberry are made from these casks.
Furthermore, true Balsamic Vinegar has a rich and deep brown color and has a complex kind of flavor. Different ages of balsamic vinegar are given by their color by Reggio Emilia.
A red label points out that the vinegar is at least 12 years old; a silver label proves that the age of the vinegar is 18 years whereas a golden label demonstrates that the vinegar has been aged for about 25 years ago.
Condimento Grade Balsamic Vinegar
Balsamic Vinegar has a variety of names such as salsa balsamica or condimento balsamico. There are also a handful of ways to make condimento Balsamic Vinegar.
An alternative way to make Balsamic Vinegar is the same method as tradizionale Balsamic Vinegar but is from the producers present outside Reggio Emilia and Modena.
It can also be made by adding grape juice to ordinary Balsamic Vinegar. For the most part, there is not any standard system to measure this type of vinegar and its quality can't be known from its packaging alone.
Balsamic Vinegar of Modena
These are the commercial grade products and they are just very similar to the traditional product. Additionally, they are made from wine vinegar by adding coloring, corn flour and caramel in order to simulate the thickness of the aged Aceto Balsamico Tradizionale de Modena.
It requires almost two months to receive IGP (Posted in Buyer's Guide) status. The manufacturing process is quite industrialized and about hundred liters per day are produced by ordinary producers.
Ingredients and Nutritional Values Of Balsamic Vinegar
A variety of Balsamic Vinegar have different ingredients in them, but they all contain one main ingredient which is grapes. The main thing that makes the Balsamic Vinegar distinct is that the Balsamic Vinegar is blended with grapes which produces a flavorful and healthy taste.
The production of vinegar starts with the fermentation of grapes. The mix and flavor is supplied to the balsamic vinegar by adding must (the cooked part of grapes). The two major types of Balsamic Vinegar are traditional and domestic.
Reggio and Modena are the places from where the traditional balsamic vinegar is obtained.The production of traditional balsamic vinegar is very complex and lengthy.
Some kinds of traditional vinegars can age for many decades and create a rich and sweet flavor. But they are full of cost. The domestic Balsamic Vinegar is generally made in the United States and is available at lower costs.