In 1046, the Holy Roman Emperor Henry III was given a silver bottle containing a celebrated vinegar while passing through a town on his way to his coronation. The record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the Emilia-Romagna region of what is now modern Italy, and produced only in the provinces of Reggio Emilia —where Henry III was visiting —and neighboring Modena.
Traditional balsamic vinegar is the granddaddy of balsamic vinegars. To this day it is only made in Reggio Emilia and Modena, Italy, using traditional methods, and production is overseen from beginning to end by a special certification agency.
Traditional balsamic vinegar begins with grape must —whole pressed grapes complete with juice, skin, seeds and stems. The must from sweet white locally grown and late-harvested grapes —usually Lambrusco or Trebbiano varieties— is cooked over a direct flame until concentrated by roughly half, then left to ferment naturally for up to three weeks, and then matured and further concentrated for a minimum of 12 years in a "batteria," or five or more successively smaller aging barrels. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks.
Once a year the vinegar is bottled from the smallest cask in the sequence. Each cask is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield. None of the casks are ever completely drained. This aging process is similar to the solera process used for fine sherries, ports, sweet wines, and Spanish brandies. The vinegar gets thicker and more concentrated as it ages because of evaporation that occurs through the walls of the barrels—the vinegar in the smallest barrel will be much thicker and more syrupy than the liquid in the successively larger barrels.
Because of the multi-barrel process, it takes complex math to gauge the average age of the bottled product, so instead a tasting commission of five expert judges convenes to taste the vinegars and determine an appropriate grade, and no age is printed on the label. In Reggio Emilia, traditional balsamics are graded affinato (fine), with a red cap, which roughly corresponds to a 12-year vintage; vecchio (old), with a silver cap, which roughly corresponds to a 15-20 year vintage; or extra vecchio (extra old), with a gold cap, which roughly corresponds to a 20-25 year vintage. In Modena there's just affinato, with a white cap, or extra vecchio, with a gold cap.
Traditional balsamic vinegar stands as the patriarch of all balsamic vinegars, an exclusive lineage upheld solely within the confines of Reggio Emilia and Modena, Italy. Here, time-honored techniques intertwine with stringent oversight, overseen by a specialized certification agency.
The genesis of traditional balsamic vinegar commences with grape must — a medley of whole-pressed grapes, encompassing juice, skin, seeds, and stems. Typically sourced from locally cultivated, late-harvested sweet white grapes, notably Lambrusco or Trebbiano varieties, the must undergoes a reduction process over direct flame until condensed by approximately half. Following this, it undergoes natural fermentation for up to three weeks, maturing and further condensing for a minimum of 12 years within a succession of "batteria," or aging barrels, each crafted from distinct wood types such as oak, chestnut, cherry, juniper, and mulberry. This intricate process allows the vinegar to imbue the nuanced flavors of its cask companions.
Annually, the vinegar is drawn from the smallest cask in the sequence, with each cask replenished from the one above, culminating in the largest vessel housing the freshly yielded nectar. This multi-barrel aging mirrors the solera method employed in the refinement of esteemed sherries, ports, sweet wines, and Spanish brandies. As time elapses, the vinegar thickens and intensifies in concentration due to evaporation, resulting in a progressively denser liquid within the smaller barrels.
Given the complexity of this aging process, determining the bottled product's average age requires astute mathematical calculation. Hence, a tasting commission composed of five expert adjudicators convenes to discern the vinegar's grade, with no explicit age indication on the label. In Reggio Emilia, the grades are affinato (fine) denoted by a red cap, akin to a 12-year vintage; vecchio (old) marked by a silver cap, mirroring a 15-20 year vintage; or extra vecchio (extra old) distinguished by a gold cap, akin to a 20-25 year vintage. Conversely, Modena offers affinato with a white cap or extra vecchio with a gold cap.
Appearance and Texture: Traditional balsamic vinegar presents a glossy, viscous, dark brown hue, adept at capturing light. Its fluidity mirrors syrup, imparting a velvety texture upon the palate.
Flavor Profile: A lavish, intricate sweetness unfolds upon the tongue, adorned with hints of fig, molasses, cherry, chocolate, or prune. Notably, the vinegar absorbs the essence of its maturation wood, occasionally accompanied by a subtle smokiness. Rather than a harsh acidity, traditional balsamic exudes a gentle tartness.
Usage: Reserved for moments of culinary distinction, traditional balsamic is intended for cooking and shines as a finishing touch, enhancing fresh berries, Parmigiano-Reggiano cheese, or decadent desserts like panna cotta or zabaglione. It complements traditional veal, rich risottos, or the Italian stew bollito misto with finesse. Additionally, it elevates grilled meats and seafood, best drizzled just before serving.
In Italy, the consumption of exceptional balsamic extends beyond culinary realms, serving as a palate cleanser, aperitif, or digestif, particularly during festive occasions such as weddings, resonating with the vinegar's historical association as a tonic or "balm."
Storage: Traditional balsamic vinegar endures indefinitely when stored in a cool, dark environment, shielded from potent aromatics. Unlike wine, it does not mature further in the bottle, maintaining its complexity over time.
At Foodie Tasting Room, we feature both Traditional Balsamic Vinegar and an extensive range of over 40 infused flavors. Our infused balsamic vinegars are meticulously crafted using traditional balsamic as the core ingredient, ensuring exceptional quality and taste in every bottle.