Balsamic Vinegar

There's an old expression that says, "You can catch more flies with honey than you can with vinegar." The expression means that a "sweet" personality and attitude would take you a lot farther in life than a "sour" one. While the expression itself may hold true, it also overlooks an ingredient that is widely used and prized in Italian cooking. Vinegar's sharp, pungent aroma can be disagreeable, but when it is added to the right dish, it can be a delightful ingredient to work with. Originally, vinegar was used to treat ailments and as a folk remedy for curing coughs and healing cuts, in addition to disinfecting ship decks and alleviating sunburn. It has been used for centuries to pickle or preserve food, and can also be used for deglazing cooking pans. Varieties of vinegar include balsamic, distilled, rice, honey, and apple, to name a few. Of these, balsamic vinegar is most widely used in Italian cooking.

Balsamic vinegar is sharp-smelling and blackish-brown variety. Its trademark sweet and tart taste partners well with everything from salads and sauces to desserts. The traditional balsamic vinegar, or tradizionale, originated in an Italian province of Modena. Trebbiano grapes are used to make this type of vinegar, and the Consortium of Producers of Traditional Balsamic Vinegar oversees all production and exporting aspects. First, Trebbiano grapes are juiced. As fermentation begins, the juice is boiled down to a concentrate and left to slowly acetify, or become acidic. For anyone who has had a bottle of fine wine turn sour, the chemical process is something similar to what happens when one makes vinegar.

The main factor separating tradizionale and tradizionale extra vecchio ("traditional very old") from all other balsamic vinegar is the aging process. Traditionalists will also argue that the terroir of the Trebbiano grapes produced around Modena is vital for the end product. Balsamic vinegar aged up to 12 years is called tradizionale, while the vinegar that undergoes extra aging (25 years) will produce tradizionale extra vecchio. Typically, the vinegar is aged in various wooden casks, all of which are made from different types of wood. This allows the vinegar's aroma and flavors to develop, since the vinegar is transferred each year from one type of cask to another. Also, it allows the vinegar to take on the subtle aromas and flavor of the particular wood. A bottle of tradizionale or extra vecchio can cost you 0 or more. This vinegar is almost syrupy in consistency and has a complex aroma and flavor. An incomparable treat is strawberries glazed with this kind of balsamic vinegar. Frugal consumers need not worry: A bottle of generic balsamic vinegar is readily available in grocery stores or supermarkets for under . But be warned: The less expensive varieties are sometimes just regular vinegar with caramel coloring added. We recommend that you investigate the age of the balsamic you are purchasing in order to determine its quality and authenticity. Typically, vinegar can be stored at room temperature or kept refrigerated.