Why not all balsamic vinegars are the same
Buying balsamic vinegar is like buying wine. Where it comes from, the quality of the grapes and the number of years it has aged, are all important in determining its quality.
Traditional methods
Traditionally, balsamic vinegar is made by boiling and reducing white grapes. This concentrated grape or ‘must’ is then fermented in progressively smaller barrels made from different woods, which concentrate the flavours over time. The ‘must’ will reduce through evaporation each year, and take on colour from the wood. The older the balsamic vinegar, the more concentrated it is, and also the more expensive.
Authentic, traditional balsamic vinegar has to be made from grapes (typically Trebbiano grapes) that are grown in the Emilia-Romagna and Modena regions of Italy.
High-quality balsamic vinegars produced using these using traditional methods will be labelled as Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) or Aceto Balsamico Tradizionale di Reggio Emilia.
Non-traditional imitations
There are then the less expensive, non-traditional balsamic vinegars, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena). These are often made with just wine vinegar, as opposed to grape must. Because they are usually stored in stainless-steel vats, and there’s generally no ageing, they have less complexity and character.
Traditional balsamic vinegars at Gastro Nicks
At Gastro Nicks, we stock a range of the highest quality, traditional balsamic vinegars of Modena.
Acetaia La Bonissima
Celestino De Pietri began producing balsamic vinegar in Modena in 1890. And the De Pietri family still produce balsamic vinegar there under the brand name Acetaia La Bonissima today. We stock their balsamic vinegars aged for 5, 7, 10, and 15 years.
ReModena
ReModena’s balsamic vinegar is made from Lambrusco and Trebbiano grapes grown in their own vineyards. The whole process, from processing the raw materials to bottling, is guaranteed by control and certification bodies. From their ‘fruity line’ we have apple, truffle, citrus, fig, raspberry flavoured balsamic vinegars.
Gastro Nick’s own label
Then there is our balsamic vinegar made in the traditional way and aged for 4 years (red) and 3 years (white).
The traditional – and lengthy - production process involved in making balsamic vinegar, means that its supply is limited. As demand has risen, the market for cheaper – and often fake – alternatives has exploded. Anyone who tastes real balsamic vinegar will know the difference, and we feel very privileged to be helping the small producers of Modena keep their businesses and their traditions alive.