Six Signs That The Bulk Balsamic Vinegar You Purchased Is Genuine

Wandering through the selections of balsamic vinegars on the shelves of your local supermarket can be overwhelming. There seem to be endless varieties of bottles and labels from a range of producers. So how can you know which one will fit your tastes and needs in the kitchen? How can you tell true, quality bulk balsamic vinegar from the imitators? Well, below we have a few simple tips on how to know what you’re looking at the next time you’re browsing the store for authentic balsamic vinegar!

Know The Different Types – First, understand that not all balsamic vinegar is the same – and not all Italian vinegar is considered balsamic! According to Italian law, only Traditional Balsamic Vinegar DOP (Aceto Balsamico Tradizionale DOP) and Balsamic Vinegar of Modena IGP are permitted to use the term “balsamic.” The most sophisticated flavors can be found in traditional balsamic vinegar DOP, which is aged for 12 or more years and is regarded as the finest Italian vinegar. Due to its long aging process and its unique flavor and texture, it tends to be the most expensive balsamic vinegar on the market. On the other hand, the Balsamic Vinegar of Modena IGP is aged for a much shorter period and has fewer controls over the ingredients, allowing it to be as little as 20% grape must.

Age Matters – Like a fine wine, the longer a balsamic vinegar is aged, the deeper and more complex its flavors will be. A true traditional balsamic vinegar (DOP) must be aged at least 12 years in a series of wooden barrels, though it can be aged for as long as 25 years. The resulting balsamic vinegar has a richer, more concentrated flavor and an almost syrup-like consistency. Modena IGP balsamic vinegar, on the other hand, is matured for as little as 60 days and up to 3 years. The two consortiums that produce traditional balsamic vinegar each have their own system to indicate the age of their product. Reggio Emelia marks 12-year balsamic vinegar with a red label, while the 25-year balsamic vinegar bears a gold label. Modena uses a white cap on their 12-year-old bottles, and a gold cap on their 25-year-old balsamic vinegar.

Observe The Bottle Shape – The shape of the bottle is another easy clue as to whether you’re looking at real balsamic vinegar, as the Reggio Emilia and Modena consortiums both use distinctive bottles for their traditional balsamic vinegars. The classic Modena balsamic vinegar comes in a very round, almost teardrop-shaped bottle made of white crystalline glass, with a heavy square base. Traditional Balsamic Vinegar of Reggio Emilia, on the other hand, comes in a taller bottle in the shape of an inverted tulip. True DOP balsamic vinegar comes only in these two official bottle shapes.

Verify The Ingredients Listed In Order On The Label.

While traditional balsamic vinegar (DOP) is made from 100% grape must, IGP balsamic vinegar is made from a mix of grape must and wine vinegar – but not all IGP vinegars are the same. Check the ingredients on the label to know what you’re getting. When listed on a label, ingredients are presented in order of their relative proportion – that is, the item listed first is the main ingredient, with each listed ingredient afterward is in a progressively smaller concentration. This matters because wine vinegar is more acidic and sourer, while cooked grape is sweeter and denser. Therefore, if the grape must is listed first, you can expect a sweeter balsamic, while one that lists the wine vinegar first will be more tart.