$14.95
About Traditional Balsamic
Perfected in Modena, Italy, this dense, dark brown vinegar is made from the "must" (unfermented juice) of mainly the Trebbiano grape. This juice is concentrated by evaporation, and the reduction remaining is added with a "Mother" vinegar. The "Mother" is a sludge-like substance that forms on the surface of vinegar, and is composed of various yeast and bacteria that cause fermentation in wine and cider. Likewise, it turns the grape juice reduction into vinegar.
The new vinegar compound is then aged in wooden barrels, with that barrel being changed nearly every year. The wood used for barrels (such as chestnut, cherry, mulberry, juniper and oak) is also important, as it imparts its taste much in the same way that it does in wine.
Anything aged for less than 12 years is not officially traditional balsamic vinegar. The longer the vinegar ages, the more it changes. Every year in a barrel, the more moisture is removed from the vinegar. Thus, older vinegars are thicker, viscous in nature, and often syrupy. This also leaves the vinegar much sweeter than other vinegars. Our 18-Year Traditional Balsamic is simply "the best."
Suggested Uses
This balsamic vinegar of Modena is so smooth you could sip it after dinner.
Blend with any of our oils for bread dipping or salad dressing.
Make a reduction* to drizzle over strawberries, other fresh fruit or vanilla ice cream. *Search our Recipe Section for directions on how to make a Vinegar Reduction.
Use it as a drizzle on aged cheeses or cured meats.
Pair With
Any of our oils! Besides being a "natural" with our flavored oils, our staff especially likes its broad appeal when paired with our mild Arbequina Olive Oil. We call it "The Godfather" when paired with Garlic Olive Oil and "Mama Mia" when paired with Tuscan Herb Olive Oil (both are great for bread dipping)! Pair with Basil Olive Oil for "The Godmother" (a wonderful marinade for chicken), and for "The Italian Stallion" pair it with Porcini Olive Oil (try on freshly baked bread or toast).