Traditional or real Balsamic Vinegar

A brief history of Balsamic Vinegar

Traditionally, balsamic vinegar originates from Modena, Italy.

The most renown balsamic vinegar is produced in Modena and Reggio, Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.

It was so highly valued during the Middle Ages that a gift of balsamic vinegar was given to Emperor Enrico III of Franconia by Marquess Bonifacio, Sir of the Canossa castle. Ironically, balsamic vinegar’s main claim to fame at that time was as a highly effective disinfectant!

In mitigation, it was also regarded as a cure for anything from sore throats to labor pains.

This tradition of giving balsamic vinegar as a gift has continued. Even today, it is fashionable to present gourmet balsamic vinegar at a housewarming.

How balsamic vinegar was invented and is made

The first balsamic vinegar, a happy accident?

The making of balsamic vinegar has transcended centuries of family tradition and expertise.

It is believed by some that the first batch of balsamic vinegar was made by a complete accident, a missfortune we should all be grateful for.

It is thought that a small quantity of cooked grapes, or ‘must,’ may have been  forgotten and then re-discovered after a long period of time.

Over time, it had undergone a process of natural acetification, (a process of conversion to acetic acid or vinegar). The aged vinegar had acquired a thick consistency and a sweet and sour taste.

How Balsamic Vinegar is made today

Today, the production process of balsamic vinegar is complex and has been perfected over years of research and scientific improvement.

The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively, older aged balsamic vinegar is also added. This assists the acetification process.

The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut, oak, cherry, mulberry, ash, juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own.

How the Italian balsamic vinegar is regulated and labelled

In Italy, balsamic vinegar is aged for a minimum period of 12 years, to acquire the label of ‘balsamic vinegar’. When choosing a balsamic vinegar, it is important to know the quality of the vinegar.

A 12 year aged vinegar is labeled as ‘Traditional’ and those that have been aged for over 25 years are called Extra Vecchio. The quality is decided by a consortium governing body similar to those that label French and Italian wines.

The balsamic vinegars that are available off-the-shelf without labels have usually been aged between 6 months and 1 year in stainless steel tanks.

They may also have been aged in wooden casks for a period of 2 to 12 years. Numerous vinegars on the market that are not labeled ‘Traditionale” are mixtures of vinegar, syrup and other additives and are not true balsamic according to Italian requirements.