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t’s hard to have a discussion about balsamic vinegar without addressing its heritage. That’s because its place and essential ingredients are intrinsic to its definition. Here’s the thing: true balsamic vinegar must come from Modena or Reggio Emilia, Italy and be made from the musts of late-harvest Trebbiano and Lambrusco grapes.
It’s when these precise elements mingle with the artfulness of their producers that a truly special product is born. Balsamic vinegar is versatile and complex, a flavorful and unique addition to your summer table.
When choosing a balsamic vinegar, the origin and ingredients are key, and checking the label carefully to ensure these criteria are met means you’re on the right path. The most important thing to remember is that authentic balsamic vinegars will never have added sugar, caramel, water or other artificial flavors. If you want to get nerdy about balsamic vinegar, you can dive deep into understanding designation.
• The most expensive balsamic vinegars carry the DOP designation (Denominazione Di Origine Protetta), are aged the longest and are tasted and authenticated by a special consortium
• Also a top-notch balsamic vinegar, the IGP designation (Indicazione Geografica Protetta) signifies a quality product, but these can have added wine vinegar and are not aged as long
So, here’s where the magic happens. Similar to a chef who coaxes great flavors from simple ingredients, a balsamic producer manipulates the solera process to create bespoke blends; this includes choosing the type of wood for the barrels, determining the length of aging and selecting the blend of the grapes. The solera method involves moving juice from barrel to barrel as evaporation occurs over time. It’s a wonderful collision of art and science, and one that you will taste in quality balsamic vinegars.
The interplay between place, ingredients and process is real. Veera Gaul, culinary expert and owner of Oil & Vinegar in Greenville, likes to call it traceability. When you choose an artisanal balsamic vinegar from a handful of key producers in her shop, she can give you the specifics about the farmers and their land. “These are farmers who have an intergenerational love for the product. Because of the longevity of aging, they’re not in it for a gain today, but for the next generation,” says Gaul. Their process is a labor of love and commitment.
For cooking and entertaining, honor this heritage product by letting it shine. The really tasty, older balsamic vinegars are sweet and rich in flavor, with a velvety texture. Seasonal fruits and veggies are intensified with a splash of the lustrous condiment. And while a drizzle might seem a bit too easy, it is the ideal way to showcase its depth and beauty.
by Kim Buffington / photography by Eli Warren
