Hey everyone!
I am so excited to show you all this great product. All information is located below along with links to the product and, of course, my review. So, let's get into it.
Balsamic Vinegar of Modena
With its increased popularity among diners and chefs, there are hundreds of varieties of balsamic vinegar. The Italian Consortium allows only two "ages" - 12 and 25 years - to be included on a label for traditional DOP balsamic vinegar. The age or quality of most commercial Saba, Condimento, and some IGP and DOP labelled vinegars is difficult to determine.
Cooking and Aging Process:
Balsamic Vinegar occurs from the fermentation of cooked must and its aging in a series of wooden barrels. After pressing the grapes and removing the skin, seeds and stalks, the mixture is cooked in an open containers to achieve a concentrated must through evaporation. The cooled must becomes dark brown and viscous with a high sugar content.
The initial barrels are made with soft porous wood to encourage evaporation and acidification. The musk is later transferred to the hardest wood (oak and mulberry) for aging. Fermentation caused by osmophilus yeasts give rise to the oxidation. Over time the wine must undergoes considerable change with regard to sugars, alcohols, aldehydes and organic acids giving rise to a bouquet of delicate yet intense flavors and aromas.
IGP Certified Balsamic Vinegar:
IGP balsamic vinegar consists of a mixture of wine must and wine vinegar to produce an acidity level of no less that 4.5%. The Italian consortium monitors the aging process, bottle labelling and origin of the wine must. There are several grades of IGP certified vinegars based on taste and viscosity. Gourmet Living's "Goccia de Oro" is a premium balsamic vinegar.
Cooking with Balsamic Vinegar:
Given its versatility, balsamic vinegar tends to enhance the flavors of most food. It is traditionally served with Parmesan cheese, salads, fish and vegetables and even ice cream.
My Thoughts
I am going to be honest, I've never had or used this type of Balsamic vinegar before because it is so expensive and I don't use it very often. However, now that I have had this I am going to be using it much more often.
This balsamic is amazingly thick and you can instantly see that it is not watered down. The taste of this balsamic is amazing with such a balanced taste of sweet and sour that makes it easy to use in different dishes.
I've already used this balsamic for veggies and also on honey glazed balsamic chicken and everything has been fantastic. I couldn't recommend this balsamic anymore if I tried, it is just so amazingly good.
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I received one or more of the products mentioned above for free using Tomoson. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
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