Wine and Balsamic Vinegar is a winning match!
Vinegar is an increasingly common condiment to use as an alternative to the ordinary “salt and oil” pair, being able to enrich your dishes with special flavors and aromas. The original Balsamic Vinegar belongs to the category of gourmet specialties: it characterizes condiments and sweet-and-sour Vinegars produced in the provinces of Modena and Reggio Emilia.
The story tells us that vinegars were aromatized through drugs, liquorice, rosemary, roses, vanilla, or produced with different raw materials such as Trebbiano and Muscat, so as to create over time a great reputation for the Modena’s vinegars.
The first reference to the adjective balsamic in the registers of the cellars of Modena’s Palazzo Ducale dates back to 1747; the adjective highlighted the difference between this type of vinegar and the other already existing varieties.
In 1830 Balsamic Vinegars were further subdivided into balsamic, semi-balsamic, fine and common vinegars.
At the end of the 19th century the original Balsamic Vinegar of Modena began to emerge in the most well-known exhibitions, generating a strong international interest.
The first ministerial approval dates back to 1933: it allowed the production of original Balsamic Vinegar of Modena and it clashed with some vinegar producers who, during the economic boom, improperly presented their product as Balsamic; that generated the common custom consisting in cutting vinegar with wine for daily consumption.
Balsamic Vinegar became therefore a common product on Italian tables, finding his place also on the tables of many foreign countries.
In 1976, the term Balsamic Vinegar was used to identify industrial vinegar, thus adopting the note of natural Balsamic Vinegar, to differentiate the one produced according to the definition of the Consorteria of Traditional Balsamic Vinegar of Spilamberto. In the following years the term natural was replaced with the term traditional.
The use of Balsamic Vinegar products has increased and now we find it as ingredient of numerous culinary recipes;
Balsamic vinegar is a condiment that
has the peculiarity of adapting to many recipes, pairing well with each dish, from appetizers to desserts.
Furthermore, especially in gourmet recipes, it is becoming increasingly common to pair wine and use Balsamic Vinegar.
Wine and Balsamic Vinegar
The dishes that use Balsamic Vinegar are numerous, rich in different flavors and ingredients.
Therefore, depending on the type dish prepared with Balsamic Vinegar (meat or fish, salty or sweet), it is possible to pair it with a specific wine.
Today we introduce you a wine that can be combined with Balsamic Vinegar and easily adapted to different dishes: Sangiovese.
From its brilliant ruby red color, it is easy to perceive its delicate flavors; fresh and fruity, its taste reminds that of red fruits like raspberries.
The final sensation is that of pleasantness and satisfying drinkability. use balsamic vinegar