Differences between balsamic vinegar

"Balsamic" vinegar is not
"Traditional balsamic" vinegar

Since some years are marketed three different types of vinegar:

  1. traditional balsamic vinegar of Modena
  2. traditional balsamic vinegar of Reggio Emilia
  3. balsamic vinegar of Modena

All the three kinds of vinegar flaunt on the label the word “balsamic”. The third type is missing the word “traditional” and it is made with:

  • wine
  • addition of cooked must
  • eventually caramel
  • eventually aged vinegar

The traditional balsamic vinegar of Modena and Reggio Emilia have instead only one ingredient:

  • cook must of native grapes.

They are indeed highly different products, by the ingredients used to the aging time. The difference of price to the final costumer is so fully justified by the radical difference in quality and flavor.

Barrels of traditional balsamic vinegars of Reggio Emilia

Numbered barrels in the traditional acetaia

The aging process and the bouquet creation of the traditional balsamic vinegars occurs exclusively by transfers and periods of aging in wooden barrels of different woods.

Differences between Modena's and Reggio Emilia's traditional balsamic vinegar

Between these two balsamic vinegars there are minimal differences, in fact one should speak about analogies. The tradition of balsamic vinegar is born in Reggio Emilia's territory, but it's true that the environments of Reggio and Modena are similar for climate, land and vines.

Both vinegars maintain the peculiarity and excellence conferred by the environment. The gourmet will therefore focus on the nature of tradition of vinegar and not only on the words "balsamic vinegar", regardless of its origin. The specificity of barrels' woods, the place where the acetaia is collocated, the technical nuances in the art of making vinegar, will decline the tastes and smells of vinegar in a unique way for each vinegar.



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