Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

The Official Authenticating Process Of Aceto Balsamico Balsamic Vinegar From Modena

When Aceto Balsamico Balsamic Vinegar from Modena arrives on your dining table, it has been through a strict examination and a quality ageing process for at least twelve years or more in flavoring wood barrels. Furthermore, to ensure quality, all Italian aceto balsamico balsamic vinegar must undergo a panel of expert Italian taste-testers. Italian law protecting and regulating the authenticity of balsamic vinegar came in place in the mid 1980s and the Chamber of Commerce enacted “The Commission” where the taste testing judges are randomly picked to ensure an unbiased evaluation. The laws have strict and precise standards and requirements that protect the buying public from unscrupulous marketing practices and so ensure that only genuine and authentic balsamic vinegar is marketed under the correct names. The Commission evaluation consists of each sample being recorded on a note card, and each judge will mark the ratings for each category of the grading process such as appearance, taste, and smell. When added up, the ratings determine if the balsamic vinegar is ready for marketing, or if the balsamic vinegar must be put back in the barrels for further ageing.

In order to be registered as official balsamic vinegar, seals are placed on the bottles showing that the balsamic vinegar is officially approved and authentic. The seals have the mark of “The Commission” and there are three colors in the marking: silver, gold, and red. These three stamps help the customer find the grade of balsamic vinegar to his or her preference. With the seals and stamps, Italian law helps protect consumers and offers them the best quality guarantee that can be offered for being authentic.

After years and years of effort to age the balsamic vinegar for fine taste, the final product has unique characteristics as opposed to un-aged balsamic vinegar. First, the flavor of aged balsamic vinegar is excellent. It has a good sweet taste and is perfect as a topping for many recipes. The aroma is pleasant and reflects the type of wood, such as oak, juniper, or cherry that it absorbed during the ageing process. It also has a dark color and is a smooth and consistent syrup type in viscosity. No Italian restaurant or chef ever goes without genuine aceto balsamico Italian balsamic vinegar. It is used with almost everything and is very common as toppings and dressings.

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