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Balsamic Vinegar Demystified P1
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 The
name printed on the bottle, Balsamic Vinegar of Modena, tells us that this
delicious yet mysterious product comes from Modena in Northern Italy. It dates
back to Roman times but is still relatively unknown in Southern Italy and was
only first imported into the United States in the 1970s. To add to the
confusion, there are two completely different products that are both called
Balsamic Vinegar.
What Is Balsamic Vinegar
While most vinegars are derived from wine, Balsamic Vinegar is made from
concentrated grape must. Grape must is simply the unfermented juice extracted
from pressed grapes. To make Balsamic Vinegar, the must is either cooked or
pressurized in a vacuum, reducing it to a dense, syrupy liquid. Cooking the must
is the traditional method. This concentrated must is then placed in small
barrels, where it slowly ferments.
 Balsamic Tasting Pack
Price: $19.99
This wonderful Balsamic Vinegar Tasting Pack is a terrific item for anyone
interested in the differences between the authentic Balsamic from Modena. We
learn that the Una Foglia (one leaf) is slightly acidic and best used for salad
dressings, while the next grade up is much smoother, ideal for finishing and for
marinades. Three leaf Balsamic has a well rounded, full-bodied flavor, and is
suggested for warm sauces over meats and fish. The four leaf is of course the
one we all want to try, and its superb taste, deriving from only the best
reserves, should be reserved exclusively for that special dessert, whether that
be fresh fruits and ice cream or a chunk of Parmigianno.
Price: $19.99
To order click here: Buy It, Now! | More Info!
The Balsamic Vinegar barrels are traditionally kept in attics, which are hot in
the summer and cold in the winter. This temperature fluctuation adds to the
character of the vinegar. Fermentation, which further concentrates the product
through evaporation, is slow in the cold and fast in the heat.
 A
series of barrels, each made of a different wood, is used in the production of
Balsamic Vinegar. Each series is arranged in a row on a wooden rack. The barrels
contain a clump of bacterial agents that act to ferment the must. This clump is
called the "mother" of the vinegar. Every year, much of the finished product is
removed from the last barrel in the series and set aside for sale. The portion
that remains keeps the "mother" from drying out. At this time, a set portion of
the contents of each barrel is poured into the next barrel down the row. Then,
new concentrated must is added to the first barrel. Thus, each barrel contains a
blend of musts dating back to the first year of production. This product is
called TRADITIONAL Balsamic Vinegar and is sold by
iGourmet.com
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Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
More Italian Cheese Here
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