By: Frank Nicastro

Balsamic vinegar has been around for almost a century, but North Americans haven’t really discovered its diverse uses until the last 30 years.

The history of balsamic vinegar dates back to 1046, when a bottle was reportedly given to Emperor Enrico III of Franconia as a gift. Back then it was considered to have medicinal properties and also had a reputation of being a miracle cure. It was also used as a disinfectant, which still today holds that use.

Traditional balsamic vinegar can only be produced in the region of Modena and Reggio in Italy. Most of the grapes used are from the Emilia – Romagna region. A good balsamic is made from blending various grapes. Trebbiano are the most popular grapes, while Lambrusco, Ancellotta, Sauvignon and Sgavetta are also used.

Balsamic vinegar is an aged reduction of sweet grapes. The “must” obtained from these grapes is slowly cooked until the content is reduced by over 50 per cent. The resulting must is placed into wooden barrels and an older balsamic is added to assist in the acidification. Each year the vinegar is transferred to different wood barrels so that it can acquire some of the flavours of the different woods. The only approved woods used to produce these barrels are juniper, mulberry, chestnut, oak, cherry, acacia, and ash. These woods are used to acquire a balanced concentration of flavours, and refined scents of the different wooden barrels.

Small producers created this consortium and a DOC (Denominazione di Origine Controllata) – a governing body similar to those that govern the quality of French and Italian wines – to protect the century old tradition. Only vinegar produced in a small region around the town of Modena can claim to be the traditional balsamic vinegar of Modena. Their products are made following strict rules and are bottled and boxed in a specific way. This was in response to industrial companies that started making balsamic vinegar by aging it in steel tanks, cutting it with water and coloring it with brown sugar or caramel.

The finished product is then presented to the DOC. Balsamic vinegars without their designation on the label are usually aged for 6 months to a year in stainless steel tanks, rather than aged 2 to 12 years in wooden barrels.

A good traditional balsamic is mature vinegar aged 6 to 12 years that has a dark colour and a thick consistency. It should have a characteristic fragrance that is penetrating without being sharp. The taste should be sweet and sour but nicely balanced so it is gentle on the palate. The price range for such a product will be anywhere from $5.99 to $19.99 for a 250ml bottle. This is an average product that should be sufficient for daily use. Better, high-end balsamic could cost anywhere from $50.00 to $500.00 for a 250ml bottle, and can be aged from 25 to 50 years (these balsamics are only used by the drop).

Balsamic vinegar can be used in diverse ways. It takes just a few drops to season all types of salads. It is excellent in the preparation of salad dressings, sauces, gravies and marinades. You could use it over grilled vegetables, meat dishes, and broiled fish to add aroma and taste. A more expensive product which is older and sweeter can be used in fruit salads, and on top of ice cream and other desserts.

However you decide to use balsamic vinegar, enjoy it, and if you do decide to treat yourself with an expensive product, make sure you check the label and look that it’s a DOC-approved product.