The Myth of the True Balsamic Vinegar

Astridnews

When you sometimes see the shelves with balsamic vinegar in supermarkets, you realize that there must be a huge industry behind it. But here, too, not everything is what it seems. Because what is actually ‘real’ balsamic vinegar. A small lecture: balsamic vinegar is the heated, unfermented juice (the must) of late harvested Trebbiano or Lambrusco grapes, which ripens in acetaias in wooden barrels according to the so-called Solera system, A ‘batteria’ of barrels from large to small and from young to old. Something we also see in the Sherry area. 70% evaporates during heating. Fermentation takes place in the wooden barrels, resulting in the conversion of sugars into alcohol and then into acetic acid. So there is first alcoholic fermentation and then vinegar oxidation. Balsamic vinegar is therefore emphatically not. White balsamic vinegar also exists and is made from the uncooked must. An acetaia is an attic where there are permanent drafts and the temperature varies. The barrels are usually made of chestnut, cherry, mulberry or juniper. The IGP (Indicazione Geografica Protetta) is the Aceto Balsamico di Modena, the DOP (Denominazione Origine Protetta) is the Tradizionale di Modena. In addition, there is also an equivalent DOP from Emilia Romagna. This balsamic vinegar is always in the same 100ml bottles and has a red or gold seal. It is a beneficial vinegar that can be stored for centuries and can cost 500.00 per bottle. Whatever you need a drop of. It is a beneficial vinegar that can be stored for centuries and can cost 500.00 per bottle. Whatever you need a drop of. It is a beneficial vinegar that can be stored for centuries and can cost 500.00 per bottle. Whatever you need a drop of.

Ciao, Giovanni Carmelitano