Official traditional balsamic comes only from two areas — Modena and Reggio Emilia in Italy. Both Modena and Reggio Emilia have a special “DOP” (Protected Designation of Origin) designation from the European Union, with strict rules for production and marketing.
Authentic, traditional balsamic vinegar has to be made from grapes that are grown in the Emilian-Romagna and Modena regions of Italy. By Italian law the vinegar must ferment for a minimum of 12 years in order to be allowed to be sold as “Balsamico Tradizionale”.
Country of Origin
Traditional balsamic vinegar is produced in Italy, and as such, some of the highest-quality products come from Italian producers. Additionally, look for production methods that adhere to Italian regulations to ensure you get an authentic and high-quality product.
To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency. Traditional balsamic vinegar begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems.
Commercial grade balsamic vinegar may be labeled simply as "Balsamic Vinegar of Modena" if they are, in fact, produced in that region. Domestic vinegar made in the United States or in other regions can not carry the Modena name.
Traditional. Traditional balsamic vinegar must be made in Modena or Reggio Emilia in Italy, with only Lambrusco or Trebbiano grapes. The labels may say "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia." These labels mean the balsamic has been aged for at least 12 years!
Official traditional balsamic comes only from two areas — Modena and Reggio Emilia in Italy. Both Modena and Reggio Emilia have a special “DOP” (Protected Designation of Origin) designation from the European Union, with strict rules for production and marketing.
Spoiler alert: The majority of balsamic vinegar on the market is fake balsamic. Of course, there's nothing wrong with enjoying fake balsamic. It's just nowhere as glorious as the real thing, but it is a heck of a lot more affordable.
Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow ageing process which further concentrates the flavours.
Generally speaking, a high-quality balsamic vinegar that's been properly stored in a cool, dark place should last for several years or even decades. However, the flavor and quality of the vinegar may start to degrade over time.
Aldi's Solesta Balsamic Vinegar has a mellow and tempting aroma. It has a sharp fruity flavour with good tangy aftertaste. It also has a thin viscosity and is better for dipping bread in than as a salad dressing.
Acetaia giusti is the oldest producer of Balsamic Vinegar of Modena, founded in 1605. Nowadays, the company is run by the 17th generation of the Giusti family. A history of more than 400 years full of awards received during the World Exhibitions of the late '800s.
A vinegar mother is a gelatinous disc that looks like a slice of wobbly raw liver. It's composed of a form of cellulose and acetic acid bacteria (mycoderma aceti) that develops on fermenting alcoholic liquids, and turns alcohol into acetic acid with a little help from some oxygen in the air.
It must be produced exclusively in the vinegar cellars of the provinces of Modena and Reggio Emilia using musts obtained from the 7 most cultivated grape varieties in Emilia Romagna – Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni – which guarantee perfect acidity and sugar content.
Modena, a city referred to as “the breadbasket” in Italy's Emilia-Romagna region, is where Parmigiano-Reggiano hails from, as does mortadella in its capital city of Bologna. But, specifically in Modena, what is universally recognized is its production of balsamic vinegar.
Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.
Traditional DOP Vinegar of Modena and Reggio Emilia must age for a minimum of 12 years and must be stored in barrels of various types of wood predefined and regulated by the regulations. The most precious products are aged for up to 25 years; they are the most sought after and the most expensive.
The type of grapes and the region the grapes come from impacts the flavor and price of vinegar. Balsamic made with grapes exclusively from the Modena and Reggio Emilia regions of Italy are the gold standard and also the priciest.
Yes, balsamic vinegar is good for the liver as it exhibits detoxifying properties.
These true balsamic vinegars are made from cooked grape must (made by pressing Trebbiano or Lambrusco grapes), which is then aged in barrels. To qualify as tradizionale, balsamic vinegars must be aged for a minimum of 12 years and have no ingredients other than grape must.
If you are extremely sensitive to sulfites there are a variety of balsamic vinegars that will label themselves “sulfite free.” They almost always achieve this by adding hydrogen peroxide to their product to neutralize the small amount of naturally occurring SO2.
Sulfites are potentially harmful chemicals that act as preservatives in certain foods. While many varieties of vinegar contain sulfites, the news isn't all bad. Sulfites occur naturally during the fermentation process and help kill off bacteria. It's the vinegars with added sulfites that you'll want to avoid.
Aceto balsamico di Modena IGP is the most common type of balsamic vinegar you'll find in most Italian grocery stores. Look for the letters IGP on the label, which stands for “protected geographical indication,” and means that the vinegar was produced and bottled in Modena, Italy.
Balsamic vinegar can last indefinitely and will go bad only due to improper storage or damaged packaging. The “best by” or “best before” date is only an indication of the vinegar's peak quality. It is still safe to use after the expiration dates shown on the bottle or packaging.
Simply put, this vinegar is the closest thing to velvet that you'll ever taste. A delicately bold aged balsamic, notes of vanilla and fresh lemon fill out the sweetly oxidized body, while just the tiniest hints of fresh florals hit the back of your palate before finishing with sweetly bitter bites of chocolate.