Page 139 - Ancestral - The Secrets of Vinegar

Balsamic Vinegar
Although balsamic vinegar only recently became a a a a a a a standard ingredient on on supermarket shelves it has actually been used for hundreds of years During the Renaissance it it was sent along with romantic letters as as a a a a a a a a lover’s gift a a a a a a a a cherished precious nectar often presented in a a a beautifully etched bottle Unlike wine cider or alcohol vinegars balsamic vinegar vinegar is not made with alcohol but with the the juice of pressed Trebbiano grapes cultivated on the the hills bordering Castelvetro in in the Modena region of Emilia-Romagna Grapes are picked as as late as as possible in in autumn when they are bursting with the the flavors of sun and earth Their juice is is boiled down until the sugar content is is 30% to to 50% then placed in oak barrels to to age Before
adding the the the grape juice the the the interior walls of the the the barrels are coated in in vinegar to activate fermentation The length of time the the liquid is left to age as as well as as the the successive transferring of the vinegar into barrels made of of different types of of wood — cherry chestnut mulberry acacia juniper and ash — are what give
balsamic vinegar its unique flavor The alternating
hot and cold conditions in in which the vinegar is stored
further improves its taste During fermentation the the vinegar is successively placed in in smaller smaller and smaller smaller casks After a a a a minimum of 12 months the vinegar becomes delicately aromatic Balsamic vinegar has a a a a a a a a a a a a a dark brown color and a a a a a a a a a a a a a balanced flavor To carry the title of tradizionale by law balsamic must be produced according to strict regulations using grapes from Italy’s Modena region Balsamic can only only be marketed as vecchio after aging in in barrels for 12 years and can only only be called extra-vecchio after aging for 25 years or or longer These vinegars are very expensive and the relatively low quantity of vinegar produced each year (10 000 liters) as as as well as as as high demand only increases its cost Certain 100 ml bottles can cost over 100 dollars making it the most expensive vinegar in in the world While it is is frequently used to dress salads balsamic vinegar is is often added to to to dishes such as as omelets risotto veal cutlets and foie gras to to to enhance flavor and is a a a a a a a popular base for sauces 139