Balsamico Tradizionale di Modena - Affinato
This is the real deal in the world of balsamics. Balsamico Tradizionale di Modena made in the ancient tradition of cooking grape must and allowing it to age in wooden barrels for at least 12 years. This balsamic is made by the Biancardi family just outside of the city of Modena. They use the must of their own grapes to create the beautiful balance of this balsamic with a deep agro-dolce (sour sweet) flavor with complex, rounded notes that can only be developed over years of aging in mulberry, cherry, juniper and chestnut barrels.
For more information about balsamic vinegars, visit our balsamic education section.
|Country of Origin||Italy|
|Vinegar Type||Balsamic Vinegar|
Vinegar Use and Care
Caring for Your Vinegar
What is vinegar?
Vinegar from the French Vin (wine) Aigre (sour), as with many delicious food products comes to us by way of gradual chemical changes resulting from exposure to natural elements such as time, bacteria and oxygen. Yet you'd be mistaken to consider the process of making fine vinegar as simply letting some wine sit out on your counter for a month or two.
Does vinegar go bad?
Caring for your vinegar is pretty simple but there are a few things worth noting. As with many products, the texture, flavor and aromatics of vinegar will change with extensive exposure to heat and light. While it will not technically "go bad" we find that well-stored vinegars maintain the flavors we expect much better than those that might be kept near a hot stove for several months.
Is vinegar sediment ok?
Some vinegars will have a bit of sediment at the bottom of their bottle. This will be the case for unfiltered vinegars and also can happen with vinegars that have been in storage for a long period. This sediment is not harmful and the vinegar will still be good to the last drop.
How is vinegar made?
The most ancient method of vinegar production is today called the continuous method, the surface method, or the more well-known, Orléans process - named after the French city of Orléans which was the center of French vinegar production in the 16th century.
This process is difficult to manage and maintain consistency and it takes a lot of time from raw materials to finished product. We work with a vibrant community of artisan producers committed to producing exceptional vinegars using this more time consuming and labor intensive method.
Most vinegar you'll find in supermarkets is produced using the modern innovation of 'submerged acidification' using industrial acetators to produce vinegar in a matter of hours. These vinegars are functional and inexpensive, but they lack any aromatic complexity and offer limited gastronomic value as compared to the more traditional vinegars.
How do I use vinegar?
Using your vinegar is easy... you likely have your favorite recipes, but here are a few ideas we love:
- A splash of vinegar in sparkling water for a refreshingly vibrant spritz
- A drizzle of balsamic over sliced fresh figs, a hunk of Parmigiano-Reggiano or a bowl of vanilla ice cream
- Quick pickling of vegetables by cooking a solution of vinegar, water, sugar and spices - cool and pour over the cut vegetables and set in fridge for a day
- Add a dash to finish your pasta sauce (balsamic) or your gazpacho (sherry vinegar) for an added dimension of brightness