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The World of Balsamic Vinegar...
Balsamic Vinegar, once an exotic import, from Northern
Italy, created in Modena, is today firmly entrenched in
American kitchen. It is becoming a very important ingredient
for most chefs and many suburban kitchens.
There are two major types of Balsamic vinegar and the
more expensive product is know as “Traditional “
balsamic vinegar which is incredibly rich in flavor, very
dark, and often shockingly sweet. It has complex flavors
of cedar, herbs, roasted coffee and wild flowers. The
more inexpensive type of vinegar known as “Industrial”
is also dark, but it is relatively thin, very acidic,
and usually with just a little bit of sweetness. The more
expensive or “Traditional“ always possesses
a romantic quality, but it actually accounts for a small
percentage of the total balsamic vinegar production. It
is created by reducing grape juice and then the liquid
is transferred to a series of wood barrels for at least
6-10 years of aging. The barrels are made from a variety
of woods. The wide variety of wooden barrels adds a different
character to the vinegar.
Today there are some vinegars that have wandered trough
these barrels for as long as 80 years. The “industrial”
vinegar is no more than a Red Wine vinegar that has had
caramel added to it in an effort to give the dark color
and sweetness of balsamic vinegar.
The “Traditional “ version can be used as
a simple condiment or heated, which will tend to make
the flavors stronger. A favorite use for vinegar for many
is to simply add extra virgin olive oil, fresh ground
black pepper, and mix all ingredients together on a plate
for a wonderful dipping appetizer.
The “Industrial” Vinegar is wonderful for
marinating meats or as a fusion oil for fish . The combination
of sweetness and acidity in this vinegar adds interest
to many foods when they’re marinated. Furthermore,
it can also be heated and reduced into sauces.
Balsamic vinegar is produced today in many areas. However,
if you see on the label “traditional vinegar of
Modena” or “Traditional Balsamic vinegar of
Reggio” it’s guarantee that the vinegar is
100% percent traditional and produced in the town that’s
stated on the label.
Wine Tips from our Wine guy; When using this product
in a dish, be cautious of what kind of wines you choose,
it must be young and robust.
Enjoy…
Bon Appetite!
Chef Philippe Haddad
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