Migliore Gourmet Foods Newsletter

Only two consortia produce true traditional balsamic vinegar, Reggio Emilia and neighboring Modena. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry and ash. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the "angels' share" a term also used in the production of scotch whisky, wine, and other alcoholic beverages.
None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18, or 25 years) a small portion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding (next largest) cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera, process for aging liquids.
Consortium-sealed Traditional balsamic vinegar 100 ml bottles can cost from $150.00 to $400.00 each.

In today's environment, basic wine vinegar is produced through the oxidation (chemical substances) of a fermented liquid. This liquid can include fruit juice, cider, malt, and others. In most cases, an acetic acid bacterium - sometimes with cellulose in the form of a slime called the mother of vinegar and mash; is added, which oxidizes the liquid, producing vinegar. Historically, balsamic vinegar was not oxidized, but was instead a type of grape juice reduction.
Still, most gourmet balsamic vinegar is slowly aged in wooden barrels. Each manufacturer has its own process and formula for aging the vinegar, moving it from one type of wood barrel to another to create its own signature flavor.
The process of making balsamic vinegar begins by boiling the grape juice until it becomes a thick syrup. It is then transferred to the wooden barrels to start the aging process. The bacteria is added, which oxidizes the juice and turns it into vinegar. This can take from 6 months to several years. The balsamic vinegar sold in the average grocery store are probably only aged for a few months in stainless steel tanks.
Balsamic vinegar can be used in cooking, as a marinade and a salad dressing. This fruity vinegar is often used as a replacement for cooking wines because it provides similar flavoring. It is commonly cooked with chicken or sautéed vegetables. Balsamic vinaigrette dressings may also contain olive oil and seasonings such as basil and garlic. Balsamic vinegar can also be added to foods, such as spinach, after cooking to create a unique seasoning.