jeaniegina
05-19-2008, 02:30 AM
Here is some interesting information about balsamic vinegar of Modena.
One of Italy’s most precious secrets is Aceto Balsamico di Modena or Balsamic Vinegar of Modena. This legendary vinegar was originally produced in small quantities in family homes in Modena, Italy. Each step, from harvesting grapes to aging the vinegar in wooden barrels in the home’s attic, has been performed in the same manner for generations. The recipes are unwritten, with each family convinced their Balsamico is the very best. So cherished is finished Balsamico that it is sometimes offered as a special gift or if the groom is fortunate, as part of a bride’s dowry – literally a family’s finest liquid asset.
Balsamico is made from juice pressed from the Trebbiano grape and seasoned with the Lambrusco variety, both unique to the Emilia-Romagna region of northern Italy. The area’s rich fertile soil and a microclimate created by the Apennines Mountains on one side and the ocean on the other, gives these grapes their unique properties.
Balsamic vinegar is quite eclectic, used to add its unique, robust flavor to a variety of dishes. From condiments, to entrees featuring vegetables, meats and fish, to even desserts – flavoring prepared delicacies like ice cream or as a topping for fresh fruit. Some Modenese even drink a few sips of the vinegar after meals as a digestive, convinced that the enchanted elixir will help stimulate digestion and invigorate the body.
Balsamico is one of the few products of the gastronomic world that gain in intensity, flavor, color and intrinsic value with the passing of time.
After years of hard work, the A.I.B. (Assaggiatori Italiani del Balsamico/Balsamic Vinegar of Modena Tasters) has identified the objective standards and defined an ISO-certified method for the classification of four quality levels of Balsamic Vinegar of Modena. The A.I.B. control method subjects the product not only to strict laboratory analyses, but also careful sensorial analysis by a selected panel of Tasters who evaluate the quality on the basis of the appearance, fragrance, flavour and aromatic features. The Balsamic Vinegar of Modena is thus a certified product, calssified into four levels, from one to four leaves, to guarantee quality.
One Leaf - Red label - Young fragrance and consistency. Lively perception of acidity.
Two Leaves - Silver label - Rounded distinct flavor, strong yet well-balanced.
Three Leaves - Gold label - Full-bodied harmonious flavour, with persistent aftertaste.
Four Leaves - Black label - Exquisitely rich and intense flavor, marked density, it is characterized by a great complexity of fragrances and captivating aromas.
One of Italy’s most precious secrets is Aceto Balsamico di Modena or Balsamic Vinegar of Modena. This legendary vinegar was originally produced in small quantities in family homes in Modena, Italy. Each step, from harvesting grapes to aging the vinegar in wooden barrels in the home’s attic, has been performed in the same manner for generations. The recipes are unwritten, with each family convinced their Balsamico is the very best. So cherished is finished Balsamico that it is sometimes offered as a special gift or if the groom is fortunate, as part of a bride’s dowry – literally a family’s finest liquid asset.
Balsamico is made from juice pressed from the Trebbiano grape and seasoned with the Lambrusco variety, both unique to the Emilia-Romagna region of northern Italy. The area’s rich fertile soil and a microclimate created by the Apennines Mountains on one side and the ocean on the other, gives these grapes their unique properties.
Balsamic vinegar is quite eclectic, used to add its unique, robust flavor to a variety of dishes. From condiments, to entrees featuring vegetables, meats and fish, to even desserts – flavoring prepared delicacies like ice cream or as a topping for fresh fruit. Some Modenese even drink a few sips of the vinegar after meals as a digestive, convinced that the enchanted elixir will help stimulate digestion and invigorate the body.
Balsamico is one of the few products of the gastronomic world that gain in intensity, flavor, color and intrinsic value with the passing of time.
After years of hard work, the A.I.B. (Assaggiatori Italiani del Balsamico/Balsamic Vinegar of Modena Tasters) has identified the objective standards and defined an ISO-certified method for the classification of four quality levels of Balsamic Vinegar of Modena. The A.I.B. control method subjects the product not only to strict laboratory analyses, but also careful sensorial analysis by a selected panel of Tasters who evaluate the quality on the basis of the appearance, fragrance, flavour and aromatic features. The Balsamic Vinegar of Modena is thus a certified product, calssified into four levels, from one to four leaves, to guarantee quality.
One Leaf - Red label - Young fragrance and consistency. Lively perception of acidity.
Two Leaves - Silver label - Rounded distinct flavor, strong yet well-balanced.
Three Leaves - Gold label - Full-bodied harmonious flavour, with persistent aftertaste.
Four Leaves - Black label - Exquisitely rich and intense flavor, marked density, it is characterized by a great complexity of fragrances and captivating aromas.