Vinegar is widely used in salads, sauces and recipes. However, there are different types of vinegar, such as rice, apple, alcohol, wine and others. But have you heard about balsamic vinegar?
Balsamic vinegar is a unique product due to the aromatic characteristics developed during its production process.
You can always put balsamic vinaigrette on salted meat and sort of pretend it’s a salad.
― Karen Russell
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History
The famous “Balsamic Vinegar of Modena” has been protected by a Denomination of Origin since 1983. Modena holds climatic conditions that provide only wines with low alcohol content, suitable for vinegar production.
Balsamic vinegar is from the fermentation of Trebbiano grape must, a white grape variety from Italy.
Production
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After fermentation, the must is boiled until the sugar content reaches a value between 28 and 33° babo, the percentage of sugars contained in the must by weight.
Upon reaching this percentage of sugar, the must will have already been reduced between 20% and 30% of its initial volume. Consequently, the vinegar becomes more consistent and sweet.
After the cooking step, the reduced must is packed in barrels until it becomes balsamic vinegar. The time needed to make it is at least 20 years, and it is common to find vinegar up to 50 years old.
When ready, balsamic vinegar acquires a dense and dark appearance, with a sweet and sour aroma and flavor, resulting from all the operations carried out during the elaboration and long aging period.
Balsamic vinegar is not only similar to wines for the characteristics of the manufacturing process but also for the health benefits it promotes, such as, it improves digestion, reducing bad cholesterol due to polyphenols, preventing diabetes, good for the skin, and has low calories for those who want to lose weight.
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I hope this article has helped you understand about Balsamic Vinegar. To learn more, take a look at Is It Safe To Wash Meat Before Cooking?
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