Balsamic Vinegar of Modena is one of the most precious gastronomic treasures of Italy, well known and highly appreciated all around the world for its intense flavor and its versatility in the kitchen. Besides being a product of great value, this historic condiment with its powerful balsamic notes is a specialty to be tasted with all the five senses. In this article, you will learn how to taste Balsamic Vinegar of Modena in a professional way and which are the best pairings to fully appreciate its flavors and aromas. We will also give to you a useful recommendation on where to get an unforgettable tasting experience, surrounded by the ancient barrels that contain liters of the Italian “black gold”.
Rules for a Correct Tasting
Tasting Balsamic Vinegar of Modena is a multisensory experience, which involves not only taste, but also smell, sight and touch. In order to appreciate fully its unique taste, it is important to follow several simple but fundamental rules.
First of all, it is better not to smoke for several hours before the tasting. We also recommend to avoid intense perfumes or creams, which could cover the aromas of balsamic vinegar, as long as consumption of strongly flavored meals, which could alternate the perception of the taste.
Before the tasting, it is necessary to observe carefully the appearance of Balsamic Vinegar of Modena. Color, density and clarity can be appreciated by depositing the vinegar on the walls of a glass ampoule. Simply rotate the ampoule and look, against the light, at the trace the product leaves on the glass, in order to evaluate all the characteristic nuances. Next, we are going to use the smell. It is highly important to conduct the tasting at room temperature, which will allow to preserve the aromatic characteristics of the product. In the ampoule, in fact, we will be looking for balsamic perfumes, exactly as we do it with wine. Only then, we can pour Balsamic Vinegar onto a ceramic spoon, the most suitable one not to alternate the flavor, and taste the product paying attention to aspirate both the vinegar and a little air inside the mouth. The tasting of Balsamic Vinegar of Modena ends up with the distribution of the product inside the mouth cavity and inhaling deeply through the nose to appreciate the essences, aromas and flavors released. Finally, we take time to evaluate the persistence of the balsamic notes on the palate. We need to take time between one tasting and another, in order to cancel the effect of the previous vinegar.
Acetaia Tours: We Reveal Where to Taste Balsamic Vinegar of Modena
Here at “La Vecchia Dispensa” we organize guided tours of our factory, which include the tasting of Balsamic Vinegar of Modena. In order to be able to appreciate fully the importance and the fame this product has achieved world-widely throughout the years, it is highly important to understand its production and aging process. In fact, the first step would be that of visiting the Acetaia and learning the production secrets, as long as the fundamental differences between the various qualities of Balsamic Vinegar, based on the aging time and the raw materials that get used. Check out the next tours here!
During the tour, depending on the package you choose, you will get an opportunity to taste different qualities of Balsamic Vinegar and appreciate their unique and distinct characteristics. Visitors will be guided by an expert, who will explain not only the history and production process of the Modena Black Gold, but also the professional tasting techniques for an easy and affordable tasting of Balsamic Vinegar of Modena.
The right use!
Balsamic Vinegar of Modena can be used in many different ways: as a salad dressing, to marinate meats or to give a final touch to fish-based meals. Since it is characterized by a strong intense flavor, it is highly important to use it moderately not to cover the flavors of the other ingredients. It is not always easy to choose the right pairing to enhance the flavor of the dish: check out our recipes with Balsamic Vinegar, which will help you to become a real expert in the kitchen.