The dark and dark color, the silky texture, the right viscosity, lie quietly in the elegant round belly ampoule bottle, like a magical potion. What is the mystery of this bottle? It's Modena balsamic vinegar.
Modena Balsamic Vinegar comes from the Emilia-Romagna region of Italy, and the city where this balsamic vinegar is specialized is known worldwide for its ultra-developed automobile industry and is the source of the top sports car Ferrari.
Modena balsamic vinegar is made from Trebiano and Lambrusco grapes (as well as grape skins, seeds and stems). The pressed viscous liquid, called mosto cotto in Italian, will be stored in wooden barrels for at least 12 years. Over time, the liquid will become less and less, but the taste will become more and more mellow. Barrels are made of different woods such as chestnuts, cherries, oak, or juniper. After such a long vinification process, the complex flavors that emerge balance the natural sweet and sour components of the ripe grape juice, while the woody aroma emanating from the barrels makes them more intense.
01
Origin of Modena balsamic vinegar
Italians have been making vinegar for a long time, and some people think that it dates back to the ancient Roman period. The earliest dates of the production of Modena balsamic vinegar are not known, and there is speculation that, like many delicacies, The production of Modena balsamic vinegar is also due to accidents. Some of the ripe grape juices that were forgotten in the kitchen may have been fermented into the earliest prototypes of Modena balsamic vinegar, which later developed a complete vinification process.
The earliest documentation of Balsamic vinegar in Modena is a book written by a priest in the eleventh century about the life of the nobles in modena. It is written that in 1046, the German king passed through the lands of the Nobles of Modena and demanded that the lord pay tribute to the king. And the offering that the king asked the nobleman for was not gold and silver jewelry, but rather Modena balsamic vinegar. It can be seen that balsamic vinegar was the lord's private condiment at that time, only for his own enjoyment or for entertaining foreign kings and royal relatives, not circulating in the market, and even the powerful German kings at that time could not easily get and taste the delicacies.
At that time, Modena balsamic vinegar was drunk as a pre-dinner wine and was also used as a seasoning for dishes. In fact, Modena balsamic vinegar was used as a precious medicine in the early days to treat and prevent diseases and gain health, which is also an important reason for its popularity. In the ensuing time, the brewing process of Balsamic vinegar in Modena was continuously improved, and by the 19th century there was a clear record of the production technique. More than a thousand years have passed since the earliest documents, and for most of this time, only the upper nobility could enjoy Modena balsamic vinegar.
02
Modena balsamic vinegar brewing process
Modena balsamic vinegar, not only is the Modena people themselves very cherished, but also has received enough attention from the EU officials, the EU granted it special protection of "EU geographical indications", divided into D.O.P. There are two levels ( Appellation of Origin Protection System) and I.G.P. (Protection of Geographical Indications). Only after certification, balsamic vinegar with these two marks is called Modena Basamik balsamic vinegar. Fruit vinegar in other countries, as well as in other parts of Italy, does not use this title.
D.O.P. grade balsamic vinegar, also known as Modena Basamik "traditional" balsamic vinegar, is the best of Modena balsamic vinegar. The requirements for brewing Modena's traditional balsamic vinegar are very strict, even compared to the I.G.P. level of Modena balsamic vinegar is "harsh". Grade I.G.P. balsamic vinegar refers to balsamic vinegar produced in the Modena region (mainly referring to the fermentation process) according to regulations, and the raw materials are ripe grape juice and grape vinegar, which can be produced from other regions. The minimum time of maturation in wooden barrels is 2 months, and more than 3 years can be called aged I.G.P. Modena balsamic vinegar.
To make D.O.P. Modena balsamic vinegar, only grapes native to Modena are allowed as raw materials, such as lambrusco varieties. The process of juicing the grapes after harvesting does not allow the use of any additives, after which the ripe grape juice is concentrated after no less than 12 hours of boiling. The ripe grape juice is fermented in steel barrels for a month, turning the sugar into alcohol, a process called the first fermentation, during which no additives are allowed. After the first fermentation, it is transferred to the barrel for fermentation. After such years of aging, it can not enter the market until the aroma, taste and various indicators of balsamic vinegar have been rigorously tested and meet the standards of D.O.P.. Modena's traditional balsamic vinegar requires an aging process of no less than 12 years, which is equivalent to the time it takes for a child from birth to the end of primary school. If it reaches, for more than 25 years, it can be labeled as Extravecchio. It can really be regarded as the "royal family" in vinegar. Roughly calculated, 100 kilograms of grapes are pressed and concentrated and evaporated for many years, and finally only 1 liter of balsamic vinegar is obtained, which shows its preciousness.
03
Modena balsamic vinegar consumption method
Balsamic vinegar not only sprinkles on salads, but emilia-Romagna often uses it as an appetizer on large chunks of parmesan cheese or motaira sausages. It can also enrich the aroma of steak or grilled fish, and even with fresh strawberries can form CP.
Modena vinegar is made in a cumbersome and delicate way. Although the same name is "vinegar", if you use condiments like the general condiment, it is inevitable that it will be a violent thing. And, these traditional balsamic vinegars aren't the "vinegar" you really think of. Too much sweetness is produced due to the aging process
Rather than vinegar but more like syrup, it is more suitable for marinating than making salad dressings, and traditional balsamic vinegar can be paired with marinated grilled meats, grilled fish, drizzled over fresh fruits and berries, and added a little flavor to ice cream or custard desserts.
On some formal Italian dinner occasions, a small glass of Modena vinegar is also arranged. Traditional Modena vinegar, like wine, continues to ripen over time. Therefore, at each stage of this maturation process, it will have different taste characteristics. When it is more than 50 years old, its aromaticity reaches its peak and becomes particularly thick, at this stage Modena vinegar is more suitable as an after-meal liqueur.
Aged for no more than ten years, it belongs to the type with the most wide range of uses with moderate sweet and sour with licorice flavor. It can be cold or heated, suitable for a variety of salty or sweet dishes, and its outstanding fruity aroma can also be used as a fruit dip.
There is also a higher acidity and low viscosity. Suitable for use as a kitchen daily condiment, used as a seasoning, through
Often blended into a vinaigrette with salads.
Modena Balsamic Vinegar, like wine, contains a large number of antioxidants and has a clear effect on slowing down skin aging. Its antioxidants can strengthen the body's arterial walls and avoid many health problems. A bottle of aged Modena balsamic vinegar of excellent quality can add color to your daily diet and open up a new world for your taste buds!