I was reading an article this morning in a food magazine, the author asked why New Zealand imports most of its Balsamic Vinegar…. :) I had to write to the editor, this being something very close to my heart…. I don’t often write to Editors..unlike Mr Bent, but he’s another story….
Balsamic Vinegar is made in two regions in Italy, Reggio Emilia and Modena.. it is made from the must (pressings that have never been fermented into wine) of particular varieties of grape, usually Trebbiano and it takes a minimum of 12 years to age. Traditionally the vinegar would be “started” using a small amount from a previous batch, some starters can be one hundred years old or more. If you are interested in learning more check this link and also good old Wiki
The long production process is what makes traditional Balsamic Vinegar so expensive, and hard to find outside Italy, but it is worth the effort. I bought some 25 year old Vinegar in Asissi, and it is like a thick syrup with a slightly sweet flavour……wonderful stuff. The name Balsamic comes of course from Balsam which is a healing balm, and it was used many years ago as a tonic and restorative. Most of the vinegars labelled Balsamic that we see in Supermarkets are actually just flavoured vinegars, I only use the ones from Modena even for everyday cooking, but the special one…I take now and then in spoonfuls,its definitely a soul balm…like much slow food…
My bottle is getting low…. another trip to belle Italia is on my things I want to do list :)
I’d like to go to the UK or Italy now in fact, away from this muggy heat…. this is the most humid summer to date in Nelson… and then we have the bloody sand-flies that Noah forgot to zap….not impressed! Once a winter child always a winter child I guess…
