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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Tips & Techniques > Facts about Balsamic Vinegars |
Facts about Balsamic Vinegars
Classification of Balsamic vinegar of Modena
As you well know not all balsamic vinegars are the same. Various producers have different recipes for producing their own unique product, through various techniques of production etc... However, for producers under the control of the consortium of "Produzione Certificata Aceto Balsamico di Modena" rules for the production, manufacture and control have to be respected and guaranteed in order to protect and maintain the quality and image of their product.
To this end, the Consortium have set in act a series of rules based on already existing Italian government laws which concern the production of balsamic vinegar, as well as imposing a discipline which will protect the uniqueness of balsamic vinegar of Modena. These rules are controlled by a third party which is appointed to control the various producers' adherence to the rules. This third party body is called CERMET.
Balsamic vinegar of Modena has a connection to a geographic location that gives certain intrinsic characteristics to this product not present in a similar product produced in other areas.
Therefore what are the disciplines in force?
The production of Balsamic vinegar of Modena must take place in the territory administrated by the province of Modena or Reggio Emilia.
Vinegar production.
Balsamic vinegar of Modena, is the product obtained from the reduction of grape Must and wine vinegar, with the addition of a % of 10 year old balsamic vinegar to infer characteristic organoleptic aspects.
The grape Must can only come from grapes grown in the Modena, Reggio Emilia or Bologna provinces of Emilia Romagna.
The activities of production and aging of the vinegar must be carried out in the area of Modena & Reggio Emilia.
The production of "Balsamic vinegar of Modena" must occur in wooden containers which permit the acidification with the use of bacterial colonies.
At this point the finished product must be analysed for it's chemical and physical characteristic's as well as organoleptic.
"Matured Balsamic vinegar"
Characteristics for the consumer.
"Balsamic vinegar of Modena" must respond to the following characteristics:
"Matured balsamic vinegar" will have a minimum storage in wooden barrels of 2 months and a maximum of 3 years.
Limpidness: Limpid and brilliant.
Colour: intense brown.
Odour: characteristic (oak) , persistent, intense and delicate, pleasant acidity, eventual hint of wood.
Taste: bitter sweet, balanced, pleasant characteristics
Total minimum acidity: 6 %
Each product before being placed on the market must be evaluated for it's organoleptic characteristics.
"Aged Balsamic vinegar"
Products which fall into the "Aged" classification are required to have a minimum aging in wooden barrels of 3 years.
As you can see the law has only established a limit under which we cannot pass, however the market requires that the producer offers products of various characteristics to suit various tastes requirements, prices etc.
The main standards are respected, namely "matured" and "aged", but it is the range of vinegars found in between these and their various qualities which have grown over the years which has caused the purchaser and consumer to question, "Why the difference?, What's the difference? Is it worth the price?"
What factors influence the quality of the product:
In the production of the balsamic vinegar, even though the time of production and aging are considerable, we start with the idea of what type of product we wish to arrive at for bottling etc., in the future.
Therefore, if we want a rich product aimed at a certain market, we will place a high percentage of grape must.
This increased level of grape must will result in:
a) a higher costing primary mixture
b) an already denser product
c) higher dry extracts
d) higher fructose levels
e) richer flavour
When this richer mixture is transferred to the barrels, apart from the barrels instilling their flavour aspects, the fermentation causes the formation of complex chemical reactions as the grape Must sugar compounds are reduced, imparting the unique flavour typical to balsamic vinegar of Modena which are enhanced as the product is aged.
How can we communicate this information to the consumer, so they can make an informed decision about balsamic vinegar?
We must make the consumer realise that each quality of balsamic vinegar has it's application.
The "Matured" product for general everyday use and
the "Aged" product for more discerning use.
MATURED
Balsamic vinegar matured in prized wooden barrels,with a delicately pleasant and balanced flavour,
is particularly indicated for use on salads and vegetables. It can also be used in the preparation of various meat and fish dishes in marinating etc.
Ideal vinegar for daily use.
AGED
Balsamic vinegar aged in prized wooden barrels;
its delicate but intense flavour has the perfectly balanced characteristic balsamic vinegar (sweet - acidic) taste. Has a perfect flavour synthesis,
is particularly adapted for: cheeses(mainly matured cheeses), fruit, specialist cooking, an excellent accompaniment for deserts based on ice-cream. Can also be used in small quantities simply to taste with out any accompaniment.
How can this be integrated on you labelling to help the customer choose?
Using the systems authorised and guaranteed by the "Produzione Certificata Aceto Balsamico di Modena", a label attached to the bottle neck is applied to each bottle produced. Bottled balsamic vinegar which falls into the "Matured" category is identified with the seal of the consortium . This is the only guaranteed and recognised system to say that the vinegar was produced to the methods established by the consortium.
"Aged" balsamic vinegar, like wise is identified by the seal of the consortium. This guarantees that all vinegar with this aged seal have been stored in wooden barrels for at least 3 years.
These are an officially recognised system registered with the Modena chamber of commerce and controlled by CERMET as a nominated third party.
"Saporito" Opera Bottle: Balsamic vinegar aged in prized wooden barrels;
its delicate but intense flavour has the perfectly balanced characteristic balsamic vinegar (sweet - acidic) taste.
Has a perfect flavour synthesis
is particularly adapted for: cheeses(mainly matured cheeses), fruit.
"Emilia" Opera bottle: balsamic vinegar aged slowly in prized wooden barrels;
Intense in flavour and lightly sweet candy characteristics, notable density.
Full aftertaste and "sweet acidity" in nature
is particularly indicated for matured cheeses, fruit and deserts (particularly ice cream).
Balsamic vinegar particularly suited for specialist cooking.
Click here to see our wonderful array of aged Balsamic vinegar.
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