The Best Balsamic Vinegar

If we want to establish which is the Best Balsamic Vinegar we must first understand what product we are talking about. The range of products with the same name “Balsamic Vinegar” of Modena is extremely wide. identifying the characteristics of the Vinegar and its ingredients will help us understand how to determine which is the Best Balsamic Vinegar.

First of all, we want to analyze the main differences between the Traditional Balsamic Vinegar of Modena PDO and the Balsamic Vinegar of Modena PGI. A first step that will help us understand how the price can vary from a few cents to a few thousand euros.

The two products are extremely different but with similar names. The Balsamic Vinegar of Modena PGI is the most exported product in the world, the best known but the least expensive. It is an industrial product for large retails. It is always made of maximum 3 common ingredients but assembled with completely different doses. We can find it on sale in the supermarket at different prices.

How to recognize The Best Balsamic Vinegar? Discover the main differences and characteristics of the products.

“Surely looking at the differences in production, aging and the ingredients that make it up.”

The Best is the Traditional.

Traditional Balsamic Vinegar of Modena PDO

Regulated by the PDO Production Regulations established in the year 2000.
The entire production must be carried out in the province of Modena with cooked must (from grapes). from 7 vineyards of the Modena area
The ingredient is 100% of cooked must.
12 years of minimum ageing.
Is allowed the name “Extra Old” if the product is aged over 25 years.
The ageing is made in barrels of different sizes and woods.
It is not allowed the use of any type of additive.
The only bottle allowed is the 100 ml bottle by designed Giugiaro.
Annual production in 2019 was 10.000 litres that equal to 100.000 bottles.
Artisan product intended for a niche market.

http://www.balsamicotradizionale.it/consorzio.asp

In this article, we explain how to analyze the different ABTM:

Balsamic Vinegars are not all the same.

Balsamic Vinegar of Modena PGI

Regulated by the Production Regulations established in the year 2009.
The grapes can come from different territories and it is sufficient that the assembly and ageing is carried out in the Modena area to be able to use the name
The ingredients are: cooked must in doses from 10% to 80%, wine vinegar in doses from 20% to 90% and caramel E150 maximum 2%.
The ageing is a minimum of 60 days.
The name “Old” is allowed on the label of the product if is aged at least 3 years.
The ageing is in a single wooden barrel.
The bottles allowed are 250 ml, 500 ml, 1 litre, 2 litres and food plastic cans od 2, 3 or 5 litres.
Annual production in 2019 was 100.000.000 litres
An industrial product created for large retails.

https://www.consorziobalsamico.it

Conclusions

The components and the ageing of the product are a determining part of the price. A product that will have a high percentage of cooked must and ageing of several years will certainly have a higher price than a product aged only 60 days and with a high percentage of wine vinegar.

We take this opportunity to also talk about the correct culinary use of the two products.
Traditional Balsamic Vinegar of Modena PDO must always and exclusively be used raw as the final garnish of the dish.
The Balsamic Vinegar of Modena PGI can be used raw but can also be placed in a pan on the flame during cooking food.