- Modena, Italy
This relative youngster is oh so much more versatile than any balsamic made with wine vinegar, regardless of its age, or price.
As they will tell you at La Vecchia Despensa
, creating a young versatile balsamic with the right balance of acidity and sweetness is a true art, the art of blending - without using any wine vinegar of course. Just the right amount of old balsamic with its sweet but complex flavor profile needs to be added to younger balsamic with its feisty acidity. That's what they've done with their "Quadrato" - called 10-yr balsamic here in the States to give people a sense of the aged vinegars used in the blending. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. Sweet and sour act in harmony toward a slow, dry finish. This is one of our favorite, all-purpose balsamic - its depth of flavor gives it a versatility that outshines all cheap imitators, and many authentic balsamic as well.
In gourmet cuisine balsamic vinegar can be used in the most widely varying ways; there are no specific dosages, but rules have built up over more than a century of use. Experience has shown that authentic balsamics should always be the last ingredient added to any dish, except of course when it is used to season salads. Since it ages constantly, the characteristics of balsamic vinegar in the various aging phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion.
Modena Balsamic Vinegar is a matured obtained from the boiled must of choice grapes grown in the Province of Modena, with the addition of colonies of vinegar bacteria known as "mothers". In the ageing process, the vinegar is transferred between a succession of barrels of different sizes and different types of wood, traditionally used in the zone, combined in specific sets. Balsamic vinegar is dark brown in color, has a piercing aroma with an attractive acid note, and becomes denser as the years pass. Its characteristics vary through the different stages of the ageing process. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads.
This Balsamic was taken from barrels aged over 10 years. It has a refreshing level of acidity, despite the fact that it is made solely from cooked grape must. Sweet and sour act in harmony toward a slow, dry finish. This is one of our favorite, all-purpose balsamics - its depth of flavor gives it a versatility that outshines all cheap imitators, and many authentic balsamics as well.
La Vecchia Despensa: CLICK HERE