To enrich a dish, often just a few drops of Balsamic Vinegar from Modena are enough. It is a condiment capable of providing acidity, structure, aroma, and persistence to any dish, from the simplest to the richest. However, choosing the best product may not be simple. In fact, there are different types available on the market, each with distinct characteristics.
Types of Balsamic Vinegar
Balsamic Vinegar from Modena can be distinguished into several types. Traditional Balsamic Vinegar of Modena DOP, for example, is made only from specific selected grape varieties grown in the Modena area. As for the production process, it starts with cooking in open vats and is completed with aging for at least 12 years in vinegar cellars. To obtain the “DOP” designation, the vinegar must not only be produced and aged in the Modena area but also bottled according to precise rules.
Balsamic Vinegar of Modena IGP, on the other hand, can be made using must from grapes grown throughout the Emilia region, with the addition of vinegar aged for at least 10 years and wine vinegar. Additionally, the use of caramel in the preparation is allowed, with a maximum quantity of 2% of the volume. The aging of the product is much shorter, occurring in 60 days (at least 3 years for those “aged”) in fine wooden containers. In this case, all production phases must take place in the Modena area.
Which vinegar to prefer?
The two main types of Balsamic Vinegar from Modena are both valid. In fact, the organoleptic characteristics depend on the quality of the raw materials used for the preparation and for the construction of the barrels (or containers) used for aging. Regarding Balsamic Vinegar of Modena IGP, one must also consider the quantity of raw materials, that is, the ratio of cooked must to wine vinegar and the possible presence of caramel (which may indicate a scarcity of must). For this reason, it is advisable to choose by reading the ingredient list on the label.
Other tips for choosing vinegar
- Observe the bottle: Balsamic Vinegar of Modena produced according to DOP and IGP standards must display the logo on the label. If not, the product does not comply with the regulations, and may have been produced outside the Modena area. Moreover, it may contain added sugars, as there are no regulations prohibiting this. In any case, purchasing only from professionals protects against these issues.
- Check the aging: the production process to obtain vinegar of optimal quality also involves daging. In fact, the longer the liquid spends in wooden barrels, the more it absorbs the aromas of the wood and gains fragrance and intensity.
- Observe the contents of the bottle: even with the bottle closed, some details can be observed, such as the density of the contents. The denser the vinegar appears, the sweeter it is on the palate, as this means that the sugars are more concentrated. However, care must be taken not to confuse density with viscosity, which is instead due to the addition of thickeners. Again, it is important to read the label carefully to be certain of the ingredients present in the vinegar.
