How to choose balsamic vinegar: an overview of manufacturers, quality, tips and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most exquisite Italian seasoning is considered balsamic vinegar, which is abbreviated as balsamic. This sour wine seasoning has a thick consistency that resembles a dark marinade, sauce, or tar. Of all the edible vinegars, balsamic vinegars are the most fragrant and palatable. Its sweet and sour mass is saturated with fruity shades. The usual meat, salad or dessert will acquire a completely new sound with balsamic. Well, let's figure out how to choose balsamic vinegar, real, not fake. We will also introduce you to the benefits of this seasoning, cost, scope, consumer reviews.

What you need to know about the balm to choose the right quality?

Balsamic vinegar was first mentioned in documents from 1046, whenAn unusual gift was presented by the Italian marquis to the German king Henry II. This served to the fact that the seasoning began to be called worthy of kings. The Austrian emperor Franz, when he ascended the throne in the 18th century, was presented with a small keg with this product.

For a long time it was used only by noble and rich people. Even as an inheritance from generation to generation and a dowry for the bride, this product was passed on. Today, balsamic vinegar is produced both in family businesses and in large-scale industries. That's why many casks are emblazoned with the names of their owners.

People are often interested not only in how to choose balsamic vinegar in a store, but also where it is produced. It was first made in the Italian region of Emilia Romagna in the province of Modena. A unique product was prepared only by middle and upper class families. Then it was used only in medicine, called medicine and treated many diseases.

Some interesting facts that influence the choice of real vinegar

What is the reason for the name - balsamic? When it appeared in the Renaissance, it began to be used as a balm. It served to treat wounds and relieve sore throats. Was he effective? Yes, there has been an effect. Due to the antiseptic and anti-inflammatory properties of balsamic vinegar, it has been called a magical remedy. Even the plague was sometimes curable by medieval Aesculapius. Casanova himself used the balm as an aphrodisiac before dates.

What is the difference between real seasoning andfake, how to choose real balsamic? A real traditional balm has an almost black color and a very thick consistency. Balsamic is bottled in a 100 ml container. Each bottle is labeled Tradizionale. A good traditional vinegar is quite highly valued. Inexpensive options are also sometimes good.

What is the reason for the high price of the balm? The fact is that it is made from high-quality grape must. It will take 12 years for the seasoning to fully mature.

What is balsamic vinegar mixed with? This is almost always done. Most often, olive oil is added. Together, these two ingredients make a great salad dressing. Using this sauce, you can effectively fight cholesterol.

Benefits and harms of balsamic vinegar

Many contemporaries highly appreciate this seasoning. We invite you to get acquainted not only with which balsamic vinegar is better to choose, but also with its useful and harmful qualities. Traditional balsamic contains a lot of vitamins A, C and group B. It also contains various microelements necessary for the body. It is rich in calcium, potassium, phosphorus, iron. Its strong antioxidant properties are due to its polyphenols.

If you consume vinegar moderately, you can prevent cancer and heart disease. B vitamins help to improve the functioning of the nervous system and improve brain activity. The antibacterial properties also make the balm very useful. Improvingdigestion, pathogenic microflora is eliminated.

Widely used amazing Italian seasoning by cosmetologists. Many anti-aging products contain a wonderful balm. It is present in anti-cellulite products and hair treatments. It is important to know that to get the most out of balsamic vinegar, do not heat it.

As for the harm of vinegar to the body, serious studies on this matter have not been conducted. It is not recommended to use the balm in large quantities, because it has an increased acidity. Those with heartburn should eat balsamic dishes with caution.

Cooking process affects quality

Producing quality balsamic vinegar is quite long and complicated. An apple or wine analogue is much easier to make. Balsamic can be prepared in two ways: industrial and artisanal. The best product in the world is considered to be the product made in the first way in Modena. To obtain the final balm, a special type of grape is needed. Italians use "lambrusco", "spergola". They are harvested on the plantations of Emilia-Romagna.

Grape berries are carefully selected first. We need fully ripened, not spoiled and in no case chemically treated grapes. The ripening of such high-quality grapes is facilitated by the special climatic conditions of the Italian provinces.

Then comes the recycling process. First, the crop is squeezed, and then the resulting juice is boiled. The process continues untiluntil the initial volume is reduced to 40%. After that, a thick and dark grape must is obtained. They make real balsamic out of it.

Barrels made of different types of wood are used to pour vinegar. Each vessel fills the balm with its fragrance. A barrel of chestnut saturates the vinegar with a dark color. There are also containers made of cherry, juniper, oak. Barrels come in different sizes, the largest can hold up to 100 liters of vinegar. For filled containers, special rooms in the attics are allocated. The process of creating balsamic continues there under the influence of temperature changes. A year later, in the spring, a smaller one is placed next to a large barrel and part of the settled grape must is poured into it. A year later, the wort is again poured into a smaller barrel. This has been done for 12 years. Mature aged product is ready for use in the 13th year. It becomes dark brown or almost black in color, very thick and with a persistent aroma. It is worth noting that the exact technology and the name of the spices that give the vinegar a unique taste are strictly classified by the masters of past centuries and modern manufacturers.

Balsamic made in Modena is bottled in transparent thick glass bottles. The bottom of these bottles has a square shape. But firms from other provinces of Emilia-Romagna produce bottles in the shape of an inverted tulip. A variety of lids are used to seal containers: lighter ones indicate less aged vinegar, while darker ones indicate more mature.

You can often meet with an industrial look of balsamic. They let him outfirms that do not have certificates, so it cannot be called traditional. Dye, sugar, flavoring are added to such vinegar. Such a product does not have an aging term and is affordable.

Some nuances of choice: what to look for?

Many readers are interested in the question of which balsamic vinegar is better to choose. Reviews indicate that this is a very crucial moment. It is worth noting right away that even Italians buy balsamic vinegar at different prices. There is an industrial version for 2-3 euros per 250 ml. Traditional vinegar costs from 100 to 1000 euros for the same bottle. The price depends on the holding period. So how do you choose a good quality balsamic vinegar?

1. Don't chase cheapness. The low price indicates a low exposure of the product. Not sure how to choose balsamic vinegar? A test purchase proves that expensive balsamic is of high quality and useful. You can choose the golden mean for yourself.
2. Pay attention to the composition indicated on the label. Sugar, dyes, preservatives speak of an industrial product. The natural traditional balsam consists only of grape must.
3. Take a note to yourself, if you do not know how to choose balsamic vinegar in the store, remember that the shutter speed must be at least 3 years. Look closely at the label.
4. If you have a real product from Modena, then the certificate is indicated on the bottle: Certified by ICEA and Controllo Autorizzata dal MiPAAF.
5. Remember that in Italy the product must have a certificate. If on itindicated that the vinegar is traditional, then it is so.
6. The highest quality balsamic from Emilia-Romagna has a special yellow-blue mark.

Choosing balsamic depending on cost

Reviews testify to the best producers of balsamic vinegar. Naturally, grape must that is aged for at least 12 years costs 500 euros per liter and more. A young 3-year-old balsamic from manufacturers is estimated at 40-50 euros. A medium aged product costs 70-100 euros.

Shops often sell inexpensive options. They are usually prepared with the addition of red wine and wine vinegar. The aging of this balm is short. Such a balsamic is cheap, but it tastes like a traditional one. Even such a product can give some dishes an acceptable taste.

Scope of application

Young balsamic vinegar is suitable for dressing salads and soups. Seasoning with medium exposure is added to desserts, meat, fish. Sometimes they are watered with strawberries, ice cream. High sourdough balm comes as a separate sauce and is similar to jelly.

It is important to know that balsamic vinegar cannot be exposed to strong heat, so it is added to ready-made dishes. You must understand that to enhance the taste, it is enough to sprinkle the products with a few drops of this vinegar. Therefore, a small 100-gram bottle of seasoning can last a long time.

Particularly paired with parmesan balsamic. If you give someone a bottle of this dressing, you can not worry about its value. Sucha gift worthy even of kings.

Salad dressing ingredient

Italians most often use balsamic in dressings for various salads. We offer you several recipes for sauces and dressings with balsamic vinegar:

• Basic traditional recipe. To prepare it, it is enough to mix vinegar with olive oil 1: 3. Salads with the following ingredients can be seasoned with this sauce: arugula, parmesan, strawberries, shrimp, tomatoes, mozzarella. May also be used: parsley, lettuce, basil, olives, bell peppers, smoked sausages.
• Basamic and pesto sauce. This is a delicate flavored dressing. To prepare it, it is enough to mix 2 tablespoons of these two ingredients and add olive oil. This sauce becomes a substitute for our mayonnaise.
• Garlic dressing. It is enough to add a clove of garlic to olive oil and vinegar, and the salad will acquire a special taste.
• Honey mustard sauce with balsamic. Additional ingredients in this sauce are honey and Dijon mustard.
• Sauce with herbs: oregano and cumin.

Analogues of balsamic vinegar

Real balsamic vinegar is considered the most refined. You have already read that its production is different from the production of ordinary vinegar. The inhabitants of the Caucasus and Iran have learned how to make a similar product called doshab. In the USA, they make many analogues of balsamic with coconut, figs, tangerines, black currants.

Except for vinegarbalsamic glaze is also produced. It is like cream. And get it by evaporating balsamic vinegar. Then thickener and spices are added.

Consumer Reviews

Many grateful readers leave positive feedback about balsamic vinegar. Consumers love that it is fat-free and safe to consume as a condiment. Balsamic contains a small amount of calories. It should be noted that earlier it was possible to order this seasoning only on the Internet. Today it is already found on free sale. Many people want to put a kind of Italian accent in their dishes, bring a drop of this sunny country to their table.

Consumers love that it's not just natural vinegar, but tastes good too. It doesn't look like a normal product at all. Today, many people prefer various vegetable salads in their diet. This seasoning will fill them not only with a bright taste, but also with aroma.

When buying balsamic, consumers are advised to pay attention to the production date. Old vinegar tastes best. You can buy a young seasoning and keep the bottle closed for a few more years. Just do not open the bottle first, let it be hermetically sealed. Such a closed remedy can be stored forever. It is better to store open vinegar in a cool and dark place, in a cabinet, for example. At temperatures from +6 to +20 ° C, it will not deteriorate for about a year.

Real gourmets have already tried several varieties of balsamic. They claim to have purchased a thicker and thinner sauce. Some like the remedy withtruffles, caramel. A good test for him will be the use of ice cream. Consumers claim that although this vinegar is expensive, it is worth it.