There are connoisseurs of wine – and then there are connoisseurs of vinegar. Can you believe it?
This is the case with some fine gourmet balsamic vinegars you’ll encounter, which go above and beyond the average condiment in terms of flavor, craftsmanship, and complexity. These vinegars, after all, are made and aged using top-tier wines, sometimes from incredibly famous regions renowned for either (or both) traditional wine and vinegar production.
BALSAMIC VINEGAR OF MODENA, A TREASURED BALSAMIC FROM THE ITALIAN REGION OF THE SAME NAME, IS CERTAINLY NO EXCEPTION.
But here’s the thing: traditional Balsamic Vinegar of Modena (called aceto balsamico tradizionale di Modenain Italian) is its own flagship for the height of everything a truly tasty balsamic vinegar can be. Over time, this authentic artisan balsamic has become so prized in the culinary world that it’s paved its own path and category all its own—a model that many fine vinegar makers now follow.
So, what does it take for a balsamic to be a “balsamic vinegar of Modena”— and what are the best ways to use it? Let’s take a look.
HOW BALSAMIC OF MODENA IS MADE – AND THE KEY TO ITS FLAVORS
Balsamic vinegar of Modena came about by very practiced, fine-tuned, and skilled vinegar-making techniques, all steeped in longstanding regional tradition. It’s even a family tradition for some makers, too, with each generation learning how to make it and improve the process (specifically for certain Italian families in Modena, of course).
Its creation starts with white Trebbiano grapes, ripened on the vine, which are first boiled and then fermented and stored (and annually transferred between) wooden casks of different makes: usually cherry, chestnut, and most notably (and classically), oak. This aging process can sometimes take up to 25 years (and at least 12 years) before a balsamic vinegar is ready for the world.
THIS ARTFUL FERMENTATION WITH WOOD IS THE SECRET TO ITS UNRIVALED FLAVORS.
After this long process is over, the flavors it unleashes are at once both bold and delicate: filled with smoky, robust, and subtle acid notes, plus a touch of syrupy sweetness. It is a brilliant condiment to behold on your palate!
And yet, true balsamic vinegar of Modena —when made correctly and in accordance with its Italian roots — has a unique quality and array of flavors that one can recognize and even specifically pinpoint, much like a fine wine sommelier. Yes, it can be detected by practiced vinegar connoisseurs (and yes, they do exist!).
HOW TO BEST USE BALSAMIC VINEGAR OF MODENA
If you find yourself with a precious bottle of this artisan item, prepare to be transported by its craftsmanship and specialty to some of the very best flavors of Italian culinary tradition.
Don’t be intimidated by its finery, by all means! You’ll find that this condiment can bring out the very best flavors in all manner of techniques and dishes. Here are some basic approaches, mixed in with our own personal recommendations.
- ADD IT TO MARINADES.
You don’t need much since this balsamic is so precious. Still, even a little bit of its flavor can help your marinade go the extra mile. It doesn’t matter if its chicken, steak, or fish— balsamic vinegar of Modena can bring out divine flavors in many meats. Some great accompanying ingredients for marinades using this balsamic include garlic, rosemary, lemon, honey, and many others.
- USE IT WITH A CHEESE PLATE OR CHARCUTERIE.
Even the smallest drizzle adds a sizzle of flavor alongside cheeses and cured meats. Think prosciutto, pancetta, salami, Parmigiano Reggiano, and a host of your other charcuterie favorites. A dab of balsamic vinegar of Modena on the side makes it all complete and absolutely delicious.
- USE IT AS (OR IN) SALAD DRESSINGS.
It’s no surprise that a good balsamic makes for a tantalizing salad dressing ingredient, or even a great salad dressing on its very own.
Keep in mind: balsamic is no typical vinegar. With a sweeter taste, it may not harmonize as well with the flavors of any salad. It also doesn’t have the more “aggressive” acid flavor you would call upon from other vinegars, either. Instead, opt for using is as a fresh dressing in salads that could stand a bit of sweetness (perhaps with fresh fruits like strawberries, spinach, soft white cheeses, craisins, and nuts – no use in Cobb or Caesar salads here).
Also remember that, with it being such a precious condiment, using it generously is not typical. On its own, consider it as only a light topping on salads immediately before serving. Or, add small amounts of it to your chosen salad dressing recipe if you don’t want to be so sparing.
- APPLY IT AS SEASONING.
A balsamic from Modena can top many different flavored dishes: from sweet, to savory, to astringent. Be sure to research whether balsamic makes a good flavor pairing with your dish!
Regardless of whether your dish is hot or cold (though it’s especially important to consider this with warm or hot dishes), be sure to add a drizzle of the vinegar as a seasoning immediately before serving. This way, any lingering heat from cooking won’t interfere with its flavors— heat is known to zap balsamic of its specialness if added too soon.
- USE IT WITH DESSERTS.
Vinegar for confections may sound strange. But really, it’s not strange sounding at all to those who know balsamic vinegar of Modena well.
A little bit on sweets goes a long way: especially if the desserts involve cream (like ice cream), berries, or fruits. Chocolate-based desserts may not be as great candidates for balsamic, though. Again, you’ll want to drizzle the balsamic on your desserts immediately before serving for the freshest experience.
- EAT IT WITH FRESH (OR ROASTED) FRUITS.
Something sweet doesn’t have to be a dessert for it to be a valuable treat. On their very own, fruits with a touch of balsamic vinegar can be positively irresistible— and the vinegar addition really makes it something special and truly gourmet.
Great fruits for balsamic include peaches, strawberries, and figs, with figs being an extremely popular pairing. Caramelizing or roasting the sugar content from fruits can make the experience with this vinegar even better!
- USE IT FOR DEGLAZING.
If you’ve never deglazed one of your cooking pots (or pans) with balsamic, then you’re really missing out. It’s one of the greatest culinary tricks (or treats) out there!
Adding a dash of vinegar to a still-warm pan—especially right after cooking meat or onions, for example—can lead to the creation of amazing-tasting sauces or toppings to finish a meal, and it hardly takes any additional ingredients or work.
Once the vinegar has removed all that sweet and juicy stuff from your pan, use it however you wish. You can also add a few extra ingredients to make it a truly special sauce, too— for this balsamic, we recommend adding a bit of cream, and then using the deglaze to top figs, porcini mushrooms, or other dishes.
- ADD IT TO SOUPS.
It may be unconventional to add it to a hot dish, but we say: why not? Some soups can be very welcoming to the flavors of balsamic vinegar of Modena, so you can go against the grain here.
Again, not much is needed, and it should be added right before serving to best experience its flavors. In thicker soups, balsamic could even be decorative. Add a drizzle right before serving, and the drops will float to the very top—a subtle yet nice finishing touch.
- DRIZZLE A FEW DROPS FOR DECORATION AND COLOR.
Besides soups, balsamic vinegar of Modena is used to accentuate and decorate all sorts of dishes. A swirl here or a few drops there after plating an elegant meal heightens both appearance and appetite, while imparting just a bit of extra color. For a bi-colored dish like melon gorgonzola, for example, the balsamic adds an interesting third color as well as some extra flavor.
- USE DIFFERENT AMOUNTS AND DOSES ACCORDING TO TASTE.
When trying out these tips, there’s no hard science or measurement to doing any of them correctly. This couldn’t be truer of a condiment like balsamic vinegar of Modena— due to its authentic craftmanship, every bottle is likely to have its own unique flavors and varying characteristics. For this reason, use it as a seasoning “to taste” and add more (or less) into your recipes until you get the flavor (or appearance) just right.
Soon you’ll learn that an artisan gourmet condiment like balsamic of Modena tends to take on a life all its own. Since there’s no straightforward way to use it, feel free to color outside the lines a bit, experiment, and experience firsthand how it lifts and elevates every food, ingredient, and dish it comes into contact with—but, most importantly, savor and enjoy it!