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Balsamic Vinegar of Modena, Tradizionale & Condimento Grades
While the popularity of balsamic vinegar has boomed in the USA over the past few decades, few understand the timeless tradition, including the ingredients and the process, of authentic Balsamic Vinegar of Modena. The Olive Tap outlines the two types grades of grades, artisan production processes and more!
What is Balsamic Vinegar of Modena
Balsamic Vinegar of Modena is an ancient condiment developed in the region of Italy around Modena - northeast Tuscany and southwest Emilia-Romagna. It is made from the trebbiano and lambrusco grapes grown in that region. There are two main grades: Tradizionale and Condimento. To make both of these grades, the juice of trebbiano and lambrusco grapes is cooked over a slow fire and reduced by 50% to form a thick syrup called grape must.
Balsamic Vinegar of Modena Grades
Tradizionale grade is made by adding older balsamic, called mother, to the grape must to start the process of making vinegar. It is aged in a series of small barrels made of different woods in decreasingly smaller sizes from 60 to 20 liters. Each barrel is left open to the air with the opening covered with a cloth for evaporation and reduction. The name of this production process is the Solara Method.
The new grape must is placed into the largest barrel. After a period of time, usually a year, some, but not all, of the balsamic is decanted into the next smallest barrel. The largest barrel is topped off with new must.
Each year, the smaller barrels are topped off from the larger barrels to continue the process. The balsamic from the smallest barrel is decanted and sent to a consortium for judging under the strictest criteria for quality.
The best of the balsamic is awarded the Extra Vecchio designation and the second best is called Affinato. Each is bottled in small 100ml (3.4 oz) bottles called fiaschi then sealed, numbered and awarded the Denominazione di Origine Protetta (“Protected Designation of Origin” or DOP) designation. These fiaschi can sell for $100 to $400. The taste of this balsamic is very unique; it is sweet and velvety, and only a few drops are used to flavor a dish.
Condimento grade is made by using grape must and adding wine vinegar to bring the acidity to 4 to 6 percent. This balsamic vinegar is stored in large wood barrels for a few weeks or months, then shipped to The Olive Tap in 1000 liter containers. The quality of this balsamic depends on the quality of the grape must and the ratio of grape must to wine vinegar.
How to Use Balsamic Vinegar of Modena from The Olive Tap
At The Olive Tap, our Condimento Grade Aceto Balsamico di Modena Balsamic Vinegars include:
- Aceto Balsamico di Modena, Riserva is our sweetest, most dense and thickest style. Perfect for finishing meats, over desserts, with fruits and more. Simply type "Riserva" in our Recipe Search Bar and find all of the recipes with a Riserva Style Vinegar.
- Aceto Balsamico di Modena, 4-Leaf Quality is our traditional, sweet and thick style. This quality vinegar is very similar to the Traditional Style Balsamic Vinegar and it very versitile. A few of our popular recipes include:
- Aceto Balsamico di Modena, 3-Leaf Quality describes our balsamic which is less dense and more tart. If you prefer a tarter profile, experiment with substituting Aceto 3 in recipes calling for Aceto 4.
- Flavored Balsamic Vinegars are available in both dark and white condimento styles, using the same quality condimento bases, in addition to natural flavors integrated into the production process. The sweetness scales and densities vary by balsamic vinegar.
- Our best selling dark balsamic vinegars include:
- Our best selling white balsamic vinegars include:
Condimento grade balsamic vinegars are affordable and can be used for marinades, salads and desserts.
Learn even more about Balsamic Vinegar in our related article, Balsamic Vinegar of Modena: Vinegar Types & Deception
