A peek at the production of balsamic vinegar.
The authentic traditional balsamic vinegar can only be found in Italy, primarly in the Modena Valley. It is here where our balsamic vinegar from Gourmet Oil & Vinegar is made, and been perfected since the 11th century. Today a lot of the same traditions are used in the making of what most call a very prized and delicious product.
The beauty behind the production of balsamic vinegar is that it resembles that of wine making…the only difference between the two is the heating process. Gapes for balsamic vinegar are slowly boiled down to a syrup in copper cauldrons until water content is reduced by over 50%. The resulting “must” is placed in wooden barrels that vary from oak, chestnut, cherry, mulberry, cacja, juniper, and ash. So once a year the must is transferred into different types and sizes of barrels, moving from largest barrel down to the smallest while using the different types of wood to help develop the flavor. The balsamic vinegar is then divided into different age groups from 3 to 5 years maturation, 6 to 12 years (middle aged) and the highly prized 12 years and up to 150 years.
The production of Balsamic Vinegar takes a lot of patience and is also considered an art. The art of making these highly prized products are protected under Italian unions and laws, as these individuals that hold balsamic vineyard carry their product to a very high standard.
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