Balsamic Vinegar
Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acidification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash. The age of the vinegar is divided into young - from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old, and is consequently very expensive.
As the vinegar ages, its flavor becomes more intense, its color deepens, and its price more expensive. Don’t let the variety of Balsamic Vinegars out there intimidate you—pick a good “middle of the road” medium-priced one and you will be very pleased with the results it gives you in your cooking.
Pretty soon you will find yourself adding Balsamic vinegar to sauces, salads, roasts and gravies, vegetables, and even dessert! (Fresh, sweet strawberries sprinkled with a little Balsamic vinegar—very popular! And the finest Balsamic vinegar, drizzled over ice cream—that’s very chic too …)