A very particular and delicious product is Balsamic Vinegar, produced in the provinces of Modena and Reggio Emilia. It can be purchased along with classic balsamic dressings or in gift packages. For example, the balsamic vinegar gift packages for Christmas are very beautiful and always appreciated by those who know the qualities of balsamic vinegar. Let’s discover this world of flavor.
What is Balsamic Vinegar of Modena
Let’s start by saying that Traditional Balsamic Vinegar of Modena DOP or Balsamic Vinegar of Modena IGP is a particular vinegar, with a delicate and almost sweet flavor, very different from the sourness of classic wine vinegar. It is a product obtained under specific climatic and production conditions, with grapes grown in the Modena area, and a special cooking of the must. Traditional procedures must be followed: balsamic vinegar can only be obtained from musts of Sangiovese, Lambrusco, Trebbiano, Albana, Ancellotta, Fortana, and Montuni grapes. To this, wine vinegar is added in a minimum amount of 10% and a portion of old vinegar, which must be at least 10 years old. The product is refined and/or aged in barrels, casks, or vats made of fine wood, with transfers from barrel to barrel in the vinegar cellar.
What is the vinegar cellar
The vinegar cellar is the place where the transformation of the must into balsamic vinegar takes place. It is usually an attic, where the battery of barrels for the production of Traditional Balsamic Vinegar of Modena DOP is located. The term “battery” refers to the set of barrels of different sizes, arranged in a scale from the largest to the smallest, to allow the transfer of the precious liquid.
How is balsamic vinegar made?
There are three phases through which the original Balsamic Vinegar of Modena is obtained: the pressing of the grapes, the cooking of the must, and its fermentation. Maturation and aging must also be added. The pressing of the grapes is important because the grapes from which balsamic vinegar is made must be grown in the province of Modena, among the Lambrusco and Trebbiano varieties from the hills. Once the must is obtained, it must be cooked in a cauldron over direct heat for several hours. This way, the concentration of sugars is achieved.
The next phase is fermentation: after boiling, the must begins the fermentation process carried out by microorganisms (yeasts and acetic bacteria). From these transformations, alcohol and especially acetic acid derive, which release the first aromas of Traditional Balsamic Vinegar of Modena DOP. The next phase is maturation. It is the enzymes that determine the typical characteristics of Traditional Balsamic Vinegar of Modena DOP, starting from color, aromas, and flavor. Finally, aging, which is strictly regulated: the liquid is concentrated through a very long process (from 12 to 24 years! In reality, 24 years is not a limit of aging but the minimum time for DOP Extravecchio) until the product we all know is obtained.
The perfect gift
Since the maturation and aging of Traditional Balsamic Vinegar of Modena DOP take place in small barrels (or containers) made of different woods (oak, chestnut, mulberry, cherry, juniper) and of different sizes in the vinegar cellar, the packaging also follows strict characteristics: only in 100 ml bottles, making it a truly precious gift for food lovers.
How to use balsamic vinegar in cooking
Balsamic vinegar, given its characteristics of sweetness and delicacy, can be paired with numerous dishes such as cooked and raw vegetables; meat; cheeses like buffalo mozzarella, sauces, and salads. It can also be used on some desserts.
