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3 Styles of Balsamic Vinegar 1. Traditional Balsamic Vinegar of Modena. The legend of this product, dating back nearly 1,000 years, not only is true, but alive and well today. Traditional Balsamic Vinegar is obtained by cooking the must of Trebbiano grapes, then transferring the unfermented juice to a succession of progressively smaller wooden barrels made of chestnut, oak, cherry, ash, mulberry, locust and juniper. During the process it evaporates and ages like fine wine for at least 12 years. The longer the aging, the thicker, darker and mellower it becomes. It is interesting to note that producers cannot bottle their own production. If and when a producer feels his product is ready, he takes his 20 liter keg to the Consorzio where it is examined. If it passes, it is bottled by the Consorzio in a 125cc bottle (about 4 oz.) then returned to the producer. The bottle will bear the pink seal of guarantee on the cap with a serial number and the label of the producer. Only about 5,000 of these small bottles are produced each year. Traditional balsamic vinegar should be used simply, adding just a few precious drops to roasted vegetables and meats or with sweet ripe berries. It should be added to dishes just before serving, and should not be used to cook with. 2. Commercial-industrial version. Not to be confused with the true traditional version, this is the product we commonly see on grocery store shelves. It is an imitation produced by adding sugar and flavoring to a small amount of strong wine vinegar. Obviously it is a different product completely, but it should not be condemned for this. On the contrary, it should be praised for the unique product it is, especially since few of us will ever see the characteristics of the traditional and is the basis for a fine salad dressing, marinade, cooking ingredient and all-purpose condiment. What is important is to understand the difference between the two types so as not to be misled by false claims. This commercial balsamic vinegar sells for under $4 per 17 oz. Bottle. |
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| 3. Blend. This is a blend of traditional and commercial. Aggazzotti, for example, produces a product that is 5 percent traditional. The change over straight balsamic is perceptible. It has a limited production of 1,000 8-1/2 oz. Bottles (serial numbered), and costs under $10. | ||
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