Balsamic vinegar is made from the must or juice of the Trebbiano grape.
This liquid is first heated to 175F for twenty four hours and then transferred into open topped oak barrels in airy attics called acetaia. This is where the fermentation process happens as, prior to being placed in the barrels, the juice is mixed with a small quantity of a mother vinegar from a prior vintage to start fermentation.
These mother vinegars are extremely valuable as they will impart certain qualities as well as starting the practical process of fermentation. Ageing takes place in successively small barrels of different wood using a process called solera.
The first barrel is usually made of chestnut wood then the next of cherry, then ash, then mulberry - although opinions do vary on which sequence of wood gives the best flavour.
The length and complexity of the aging process means that traditional balsamic vinegar is expensive and is made in very limited quantities. To be sure that you are buying the real thing always look for Aceto Balsamico Tradizionale di Modena on the label. This name has been protected by law since 1983 and ensures certain rules of production and a minimum ageing period of 10 years.
This will cost an absolute fortune and be sold in bottles of 50cl or less. If you see Aceto Balsamico di Modena the vinegar will have been aged for a minimum of 5 years and often more. The product is certainly inferior to the first but is still be good and is ideal for cooking with or using raw.
Any bottle that just says Aceto Balsamico is to be avoided as it will undoubtedly be a wine vinegar to which caramel has been added for colour and sweetness.
go to Balsamic Vinegar Section
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