FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Cookbooks      Food Posters      Recipe Contests      Culinary Schools      Gourmet Tours      Food Festivals & Shows

 You are here > Home > Food Articles

OTHER INGREDIENTS >  Balsamic Vinegar Facts

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Balsamic Vinegar

 

See also: Balsamic Vinegar History; Vinegar ArticleVinegar Trivia; Recipe for Balsamic Vinaigrette

Balsamic means 'like balsam’ - and balsam is an aromatic resin - balsamic vinegar simply refers to the fact that it is thick (resin like) and aromatic.

Here is a short summary of Balsamic Vinegar, where it comes from and how it  is made.

The unique and traditional balsamic vinegar of Modena, Italy is made from the  'must' (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These 'musts' cannot have anything added. The must is then boiled down in open pots over a direct flame.

The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some 'mother' of vinegar can be added. ('Mother' is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and  bacteria [especially mycoderma aceti] that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc.

Each company has its own  secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels.

 

TOP 

RELATED ARTICLES

Agar, agar-agar       Alligator       The Joy of Almonds       Angel's Share       Avocado Oil       Balsamic Vinegar Facts       Basmati Rice       Brown Rice Basics       Chestnuts Roasting on an Open Fire       Chocolate: To Be Or Not To Be       Chocolate       Chocolate, White Chocolate       Cocoa Trees & Beans       Flavored Oils       Flour Power I       Flour Power II       GRAS Food Additives       Honey       Honey Color and Flavor       Macadamia: A Nut From Hawaii       Maple Syrup: How Sweet It Is       Maple Syrup Facts       Meat & Poultry Additives       Mesquite       Mesquite Meal       Miso       Nitrates and Nitrites       Nut Season       Olive Oil       Pasta, A Noodle by any Other Name       Peanuts: International Taste Test       Pecans: A Nut from America       Pistachio Nuts       Rice Types & Varieties       Rice, You Want Rice With That?       Sherry Vinegar       Sorghum, Grain of the Future?       Tofu Tips and Hints       Vinegar       Walnuts       Water: Soaking Wet       Wild Rice       What is Yeast? (1905)

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals