Balsamic Vinegar
Balsamic vinegar is the rich tasting condiment that originates from certain areas of Italy. Not to be confused with the regular vinegars, it goes through a very different process of production, one that is in direct contrast to the norm. It is actually a reduction from (more than often) the Trebbiano grape, which stems from Modena.
Balsamic vinegar is a thick sweet smelling substance that is commonly used on salads and light dishes, especially throughout the summer. Black in appearance it is not to everyone’s taste due to its tart acidity. Many people however will have actually never tasted what was originally considered balsamic vinegar. The traditionally recipe, bred in districts of Italy, must be left for a minimum of 12 years to ferment, something that rarely occurs with the bottles displayed on supermarket shelves.
The original form of balsamic vinegar is created in quite a lengthy and magical process. The journey starts by boiling the grapes in a large tub at high temperatures. This causes them to produce a thick concentrated liquid, which will form the base for the product. It is then left to begin somewhat of a fermentation process. Similarly to wine it is enclosed in containers and left for years to intensify in flavour. Again in the footsteps of a good bottle of red, the longer it is left, the more exquisite the taste. However, for this variety of balsamic vinegar, the liquid must be left for a minimum preserving period of 12 years, before it is released and bottled. During this time it is kept in large wooden barrels, similar to that which harbour ale or beer and are stacked in huge cellars that can hold hundreds of cylinders. This lengthy process is reflected by the price of the product upon release. Bottles of traditional balsamic vinegar can range from up to £300 for 100 ml of the substance.
The above technique for creating balsamic vinegar is unique to a particular form of the substance. Balsamico Tradizionale is the most classic form of the condiment, however it has been interpreted differently away from Italian shores. In the 1980’s the recipe travelled west to both the UK and the USA and it didn’t take long for a manipulated version dictated by cutting corners and substituting taste for cheap production to occur. The pioneers of fast food, the Americans were certainly not keen on waiting 12 years for anything, so they pulled it out of the barrels early, crammed in a few additives and passed it off as an original product.
This is what is called commercial grade balsamic vinegar. The other type is called Condimento, which is an amalgamation of the two and has aspects of each. Balsamic vinegar is one of the more luxurious condiments available to British shoppers. Unlike your standard factory concoctions of Mayonnaise or Tomato Ketchup, this goes through a lengthy production process, which triggers a natural reaction causing its unique taste and flavour.
