Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavors.
The flavor intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the "angels' share", a term also used in the production of bourbon whiskey, scotch whisky, wine, and other alcoholic beverages.
This week, a look at Traditional Balsamic Vinegar.
TTFN, Fred.
Quote of the week: "I can't criticize what I don't understand. If you want to call this art, you've got the benefit of all my doubts." - Charles Rosin, Northern Exposure, Aurora Borealis, 1990
Traditional Balsamic Vinegar by fredwine on Scribd
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