Blog: Aceto Balsamico di Modena | 3/3

YET ANOTHER LUXURY PRODUCT
It may look like that when you look at the price. But what flows out of the bottle, dark and thick like syrup, can transform simple salads into great delights. With just a few drops, a gravy takes on an unexpected flavor. In general, all kinds of sauces can be flavored with balsamic vinegar: Game, beef, poultry, liver and not only dark sauces, but also light sauces, as is common with poultry and veal.

BALSAMIC FOR EVERY DAY
The cheap balsamic vinegars, although dark because they are matched to it, are far from the real balsamic. The smell proves that they are modified wine vinegars, sharp and sour at the same time, no sugar will help. The 'Balsamico tradizionale' is indeed a financial adventure, having had to retreat to a niche 'managed' by the Chamber of Commerce in Modena. The semi-official tasting and bottling by the Chamber of Commerce alone drives the costs to unimaginable heights. Still, you can find affordable and very good balsamic for every day - but not on every corner, of course. This artisan balsamic is not cheap, but it is worth the price. It is made with precision, mostly from organically grown grapes, and with a 3-5 year aging period.

'WHITE' BALSAMICO
Since balsamic is made from the must of white grapes anyway, there really is no such thing as 'white' balsamic. This is because balsamic becomes dark, or balsamic, through the oxidation process. Nevertheless, the demand for white balsamic has led to products that are often nothing more than white vinegar with sugar. Some organic products based on white wine and grape must are usually amber in color like dessert wines, but promise to be enjoyable.

DOSAGE
The dosage of Aceto Balsamico is to be used sparingly: Drops, teaspoons, tablespoons at most, are the usual measurements. For green salad it is advisable to use younger balsamic vinegar and dilute it with good Aceto di Vino (1/3) and water (1/3). Old Aceto Balsamico should be used almost exclusively for frying or cooking. - Gerardo