Fruit based balsamic Vinegars are an excellent choice as a finishing glaze for chicken, fish, or pork roast. The balsamic vinegars are diverse, low in calories, and are the perfect addition drizzled over fresh fruit or your favorite salad greens.
What are Balsamic Vinegars?
The balsamic vinegars at The Olive Wagon are from Modena, Italy. The production of true balsamic vinegar is a centuries old process that is governed by Italian law and is supervised by the Consortium of the Traditional Balsamic Vinegar of Modena. The production of this highly prized liquid takes place in wooden barrels. The juice of the Trebbiano grape or “must” is cooked for hours over a low flame until it is thick and syrupy. This concentration is then poured in wooden barrels where it is condensed over time. The liquid is reduced and transferred to subsequently smaller barrels (the Solera method) made of a variety of woods such as chestnut and oak. As the liquid continues to reduce, it becomes incredibly dense, sweet, and rich with wood undertones. This process takes a minimum of 12 years, is evaluated by a Committee of Tasters inside the Consortium, and only upon approval by the tasters will a product be named “Aceto Balsamico Tradizionale di Modena”. Balsamic Vinegar from the traditional standard has been modified by taking aged balsamic vinegar and combining it with aged wine vinegar to further the aging process. This produced a more affordable product but retained all of the cornerstone qualities of balsamic vinegar made in the traditional style. This brought about Balsamic Vinegar of Modena which is now available all around the world. This is also regulated by Italian law.