The Basics of Balsamic Vinegar: What is It and How is It Made?

What is Balsamic Vinegar?

Traditional balsamic vinegar is made from the Lambrusco and Trebbiano grape varieties, which are white, high-sugar grapes. La Vecchia Balsamic Vinegar is a blend of 70% grape must and 30% wine vinegar. The flavors of balsamic vinegar are fruity with wood aromas, which depend on the different types of barrels used. As it matures, it develops jammy and raisiny notes, and the consistency becomes more syrupy. Traditional Balsamic Vinegar is a unique type of vinegar that can only be produced in Modena and Emilla-Reggiano in Italy. The production of this vinegar is regulated by the European Union to ensure its authenticity.

What makes Balsamic Vinegar different from regular vinegar?

Vinegar comes from the french term “vin agere” or sour wine. Vinegar such as red wine vinegar or chardonnay are oxidized wine with mother; also known as a combination of water and acetic acid made by fermenting. These types of vinegar have a white, golden, or pinkish-red hue. Balsamic Vinegar has a deep brown color which is developed because it is aged in wooden barrels. This allows for a deeper color and the development of a unique flavor in comparison to other vinegars.

How is Balsamic Vinegar made?

Balsamic vinegar is produced by crushing whole grapes of Lambrusco or Trebbiano, this includes the seeds, stems, and juice. The grape juice is then sieved, cooked to reduce its volume by half, and fermented naturally for three weeks before being placed into the barrels, known as batteria. Unlike wine-making, traditional balsamic vinegar does not require barrels made of a specific type of wood or of a particular age. In the descriptions for our different balsamic vinegar on our store, some bottles use multiple woods, whereas the gold label from Le Vecchia Dispensia only utilizes cherry wood. Nevertheless, balsamic vinegar must go through at least five batteria, each progressively smaller in size as the amount of vinegar decreases due to evaporation. Once a year the smallest cask will be drained, bottled, and sold. And then each barrel is sized down to refill the largest barrel with new vinegar.

Why is Balsamic Vinegar aged for different amounts of time?

Balsamic vinegar is aged based on the desired complexity of flavor and the viscosity of the final product. As the vinegar ages, the flavors of the wood are infused into it, and the water evaporates out of the barrels, making it thicker and more syrupy over time.

Balsamic Vinegar does not have any aging requirements, and you can purchase it as young as one year. However, if you purchase a younger Balsamic Vinegar, you should expect it to have a less developed flavor and be more acidic compared to aged ones.

Traditional balsamic vinegar typically takes at least 12 years to age, but some are aged up to 25 years. Experts grade the vinegar based on yield and assign different colored caps to distinguish between different grades of quality. "Extra vecchio" is the Italian term for "very old" and is used to refer to 25-year-old balsamic vinegar, which is considered to be of the highest quality.

How long is Balsamic Vinegar good for?

If the bottle of balsamic vinegar remains unopened and is stored in a cool dry and dark place, it can last indefinitely. However, after opening, it should be stored in a cool, dry place away from sunlight and will typically last for a minimum of 3-5 years. If you notice any aromas or flavors that resemble damp cardboard or a wet basement, this could indicate that your balsamic vinegar has gone bad.

Can I buy a Balsamic Vinegar that is older than 25 years old?

Of course! We are happy to get a 50 or 100-year-old bottle of balsamic vinegar ordered for you. Please email ashley@duesorelle.com for any special orders.