Oil & Vinegar is introducing its own private labeled Balsamics and we have carefully selected each one from the most respected producers in Modena, so I have decided to feature them here and revisit the intricate and sometimes complicated discussion about balsamic vinegar.
Because of the difficulties the consumer has in having to choose among a range of qualities, prices and descriptions of balsamic vinegar of Modena, along with the changes in the European laws regarding balsamic labeling, we have labeled our balsamics to give a clear, measurable level of quality to the balsamic lover.
Until July of 2009, most balsamic producers labeled their products with a number, implying the number of years that the balsamic was aged. (Because of how balsamics are aged, by law in the European Union, balsamics can no longer be labeled with numbers or descriptive (and possibly misleading) words such as Reserve, Grand Reserve, Special, etc. Balsamic condiments may still use numbers and descriptive labeling). Here is why:
As we know, balsamic vinegar is aged in wooden barrels, or a series of wooden barrels. Over time the grape must reduces, becoming thicker and sweeter, until the aging process is complete. The methods used today are the same as centuries ago, the balsamic is drawn out of one barrel with a pipette and added to the next each time mixing some of the previous barrel with that of the current and so on, each year until the balsamic is bottled. (Now to the reason we can’t use numbers anymore.)
- Only the producer of the Balsamic knows how much he has actually drawn from one barrel and added to the next, so there is never a clear answer as to how aged a balsamic can be.
- Each barrel is numbered and in some cases the balsamic maker would put the barrel number on the label yet let people believe it was the age of the balsamic.
- Lastly, because there were no laws governing the production or labeling, what one producer was using as “15 year” could be another producers “5 year” in thickness and flavor.
Since the new laws governing the production and labeling of balsamic have taken effect, here is what you need to know:
- The balsamic makers themselves developed the regulations and agreed that the only way to properly judge a balsamic is by the density, viscosity and sugar content and that in effect, an actual number means nothing.
- IGP Balsamic Vinegar must have an acidity level of at least 6% and for that reason it will always have a percentage of wine vinegar in it.
- DOP Tradizionale Balsamic is 100% grape must and is labeled “antico condimento…” It will not have the minimum 6% acidity required for the IGP.
- The DOP Tradizionale balsamic will go through a series of blind tastings before it is approved by the Consorzio di Balsamico di Modena (consortium of balsamic of Modena) and if approved, it will always be bottled in the same bottle; only the label will change, depending on the producer.
Now for a longer story about balsamics and in particular, about the Oil & Vinegar labeled Balsamics for those enthusiasts who just can’t get enough of this fascinating world.
As we said before, with the new laws governing balsamic vinegar, the balsamic makers of Modena have agreed that the only way to truly judge the quality of a balsamic is by density, viscosity and sugar content.
- Density which is its mass per volume. To give you an idea of density, the density of water is measured as a 1; salt water 1.03; a marinade 1.3, syrup 1.4
- Viscosity is the liquids internal resistance to flow or the thickness of the product.
- Please note that when discussing density in the world of balsamic the discussion of thickness (viscosity) goes hand in hand. To truly understand the difference here is an example: There are a lot of balsamic glazes and crèmes on the market that are becoming quite popular because they are very cheap in price, sweet in taste and thick in consistency. These products are actually less dense than the IGP Balsamic Vinegar, they only have higher viscosity.
- Sugar content – the natural sugars that give the sweet flavor to the must.
The use of years, descriptive words such as “reserve”, “special” have been deemed misleading and inaccurate. The only acceptable term still used is aged, because all IGP Balsamic Vinegars are aged a minimum of 3 years.
You may hear of formulas that exist for estimating the age of Balsamic Vinegar but there can never be an accurate formula for age when only the balsamic maker knows the percentage of must moved from one barrel to the next each year.
Oil & Vinegar Red Label is an ideal choice for frequent use on salads, grilled vegetables and can even be sprinkled in omelets. It has a pleasant, delicate smell with a balanced flavor between sweet and sour. The density is 1.23 – 1.25. The Red Label Balsamic was harvested from raw material in barrels that are 20 years old.
Oil & Vinegar Bronze Label has a fruity bouquet and an even bittersweet flavor with a slight oak finish. This balsamic vinegar is also good for everyday use on salads, pasta and meat, but goes equally well on cheeses, ice cream and strawberries. The density is 1.25. The Bronze Label Balsamic was harvested from raw material in barrels that are 30-35 years old.
Oil & Vinegar Silver Label has a delicate aroma of fresh fruit. It is rich in flavor and has a full bodied taste. The silver label is recommended with seafood, cheeses and desserts. The density is 1.35. The Silver Label raw material was harvested from barrels that are 100 years old.
Oil & Vinegar Gold Label is rich in grape-must and has a distinct fruit flavor reminiscent of the Trebbiano grape with tasting notes of the various wooden barrels. Finish seafood and meat dishes; it is also recommended with ice cream, strawberries, wild berries or savor a spoonful straight from the bottle! The density is between 1.35 and 1.37. This spectacular balsamic is harvested from raw material from barrels from the 19th century.
So stop by any of our stores and taste your way through this amazing new line of IGP balsamic vinegars of Modena.
When I was a little girl, my grandma taught me how to make doughnuts. I remember spending hours making the dough, rolling it out and, of course, deep frying them to perfection. Every time I made them after that first lesson, was an all day affair. The recipe made dozens, so everyone in the neighborhood would get a plate; needless to say, as I grew older and got busier, I made doughnuts less and less often. 
Here is the adapted recipe:
1. Preheat the oven to 350°F. Lightly coat two 12-slot mini doughnut pans with cooking spray.
