What Is Balsamic Vinegar? The Modena IGP

Balsamic vinegar should be a staple ingredient in any kitchen. It’s a versatile liquid which can be used to make your meat sizzle, spice up any salad or vegetables, and even be drizzled on top of cheesy pasta dishes.

Balsamic vinegar has been made in Italy since the time of the Romans. Initially, it was used medicinally. However, over the years several people added it to recipes and a new trend was born. At the time, it was rare, since most balsamic vinegar stayed in the region where it was made. In fact, in the 19th century, mothers would often start creating a new batch when a daughter became engaged. The batch would then be ready in time to be part of the dowry on her wedding day!

Today, that wouldn’t suffice. If you study the aging of balsamic vinegar you’ll find several premium versions which have been aged for 25 years!

What Is Balsamic Vinegar Made Of?

Most people assume that balsamic vinegar is made using wine. However, it is created from grapes. They need to be freshly crushed and the white grapes must contain the stems, seeds and skins. Once the grapes are crushed, they are boiled down, also known as reducing. This creates a syrupy liquid. In essence, this could be used.

However, the best balsamic vinegars are aged for several years. To age balsamic vinegar, it is transferred into a wooden barrel. These are stored in warm areas, such as lofts. The vinegar may be transferred to various different barrels. Each type of wood affects the final flavor of the balsamic vinegar. That’s why balsamic vinegar is full of different, sometimes conflicting, flavors. If it has been aged properly it will be a syrupy liquid, capable of flowing gently inside a glass. Most importantly, the taste will be both sweet and sour. The sweetness arrives as the vinegar hits your tongue, and the sharpness is added in as you swallow.

What Is So Special About Balsamic Vinegar

When balsamic vinegar was originally created it was seen as an elixir. Only special people, with money, could afford to purchase it. In fact, the traditional balsamic vinegar of Modena was only consumed by the rich and was produced in tiny bottles. Of course, genuine Italian balsamic vinegar is cultivated over a period of ten years, adding to its distinctive flavour. It’s additionally special because it goes with almost any type of food, including desserts. Balsamic vinegar is also full of antioxidants, which are powerful and great at preventing fat build-up in arteries which leads to heart disease.

In short, it doesn’t just taste good, it is the healthy option!

What Genuine Balsamic Vinegar Tastes Like

A genuine balsamic vinegar is made within the Emilia Romagna region or Modena, and will either be marked ‘DOP’ or ‘IGP’ (also referred to as ‘PGI’).

Having this on the label confirms the product is made using specific local ingredients and follows a strict recipe: that’s your guarantee of quality. A vinegar like this is usually aged for a minimum of 12 years. You should note, the Italian balsamic vinegar Modena PGI and DOP are expensive and you use them to finish a meal, not simply as an ingredient. The aroma is intense, adding a sweetness to every meal while simultaneously giving it a sharp bite.

There are two types of premium DOP balsamic vinegar:

This is generally regarded as the highest possible quality balsamic vinegar. It is used sparingly to enhance the final flavour of any meal.  This type is made with the juice of local grapes and spends at least 12 years in wooden barrels. During that time it condenses down, becoming increasingly sticky. The ageing process ensures the vinegar has a complex array of flavours. It can simultaneously taste both sweet and sour. It’s thick, glossy, and difficult to replicate.  The 12-year-old version, known as the Affinato version, is versatile and can be used for cooking and finishing. However, there is a secondary version of Aceto Balsamico Tradizionale di Modena DOP known as Extra Vecchio. This is aged for a minimum of 25 years. It’s the best balsamic vinegar you can buy, has highly complex flavours, and you only need a few drops to enhance any dish. 

The Aceto Balsamico di Modena DOP only needs to be aged for 60 days. It's made by mixing grape juice with a small amount of wine vinegar. The percentages are carefully controlled. This type of balsamic vinegar has a sharper taste. It’s perfect for salads, marinades, and even for deglazing your pans! You can even drizzle this over cheese or fresh fruit.

Does Balsamic Vinegar Go Bad?

The initial storing of balsamic vinegar actually makes it alcoholic, while the second stage removes the alcohol. However, this does leave many people wondering how long they can store this substance for. In short, does balsamic vinegar go bad?

The bottom line is that balsamic vinegar is self-preserving and can’t really go bad. After all, it's aged for years before you open the bottle! However, most people agree that, once you’ve opened a bottle, it is best to use it within three to five years. After this time it is still safe to use but you’ll notice the flavor starts to change.

What To Put Balsamic Vinegar On

Mention vinegar and most people think of an acidic taste. However, balsamic vinegar is mildly acidic. This is counteracted by the many other subtle flavours in this vinegar, making it a practical choice for a wide array of recipes, including slow-cooked balsamic short ribs, berry vinaigrette winter salad, and even pan-fried parmesan chicken and vegetables. The options when it comes to cooking with balsamic vinegar are effectively limitless. Of course, it’s traditionally added to bruschetta and to roasted vegetables. 

It can be used with pork chops, leafy green salads, chicken and even with sausages. The uses of balsamic vinegar are almost limitless!

Dessert Balsamic Vinegar

You may be surprised to learn that balsamic vinegar is also a popular option with desserts! Whether you’re visiting Italy or trying to recreate the flavours at home, you should consider some of the following dishes. 

• Grilled peaches with honey-whipped ricotta, basil, pistachios, and balsamic vinegar
• Balsamic strawberry cobbler
• Upside-down balsamic caramel apple cake
• Balsamic and raspberries pound cake
• Vanilla ice cream and balsamic vinegar

There is little doubt that some of these desserts sound strange. However, before you say no, try them. You’ll be surprised at how well the flavours blend together. The balsamic vinegar can enhance the other flavours in the food. You’ll be pleasantly surprised.

Summing Up

Balsamic vinegar should be in every kitchen. However, if you want to really enjoy it, you should have two bottles. A standard commercial one which can be used in recipes. The premium bottle, aged at least 12 years, is for drizzling on top of a dish and perfecting the flavor. It will be one of the best decisions you ever make.