Balsamic Vinegar
Balsamic vinegar is made from grape must, the freshly pressed juice of grapes, which is cooked or concentrated and then turned to vinegar and aged. Two protected names cover balsamic from Modena. Traditional Balsamic Vinegar of Modena DOP is made solely from cooked grape must and aged for years in a row of small wooden casks. Balsamic Vinegar of Modena IGP mixes grape must with wine vinegar, and its rules require at least 20 percent grape must. A bottle labeled condimento follows neither set of rules, so its label is the place to look. The complete guide to DOP, IGP and condimento explains each label, and how traditional balsamic is made visits the barrel room.
Aged balsamic as a gift
An aged balsamic makes a good gift for a cook, because a few drops go a long way. Use it where the drops stay visible: on a piece of Parmigiano Reggiano, over ripe strawberries or pears, or over grilled meat after cooking. Keep it off high heat. For a fuller gift, pair the bottle with an olive oil from olive oils and pack both in an empty gift box. The shop is at 263 Josephine Street in Cherry Creek, Denver, and products ship nationwide from theambrosianpantry.com.
Related: the balsamic glaze recipe.
