# Balsamic vinegar

Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds, and stems.

## Etymology

The Italian word balsamico (from Latin balsamum, from Greek βάλσαμον, bálsamon) means 'balsam-like' in the sense of "restorative" or "curative"; cf. English 'balm'. Ultimately from Ancient Hebrew-Phoenician בשׂם (bāśām or besem, IPA [baːˈɬaːm]), the name means 'perfume or spice', with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as.

## History

The term balsamico in "balsamic vinegar" originates from the Latin word balsamum and the Greek word βάλσαμον, both conveying the idea of something "restorative" or "curative". The practice of cooking grape can be traced back to ancient Roman times, where it was valued both as a medicinal remedy and a sweetener or condiment in cooking. The story of balsamic vinegar began in the 11th century in the city of Modena; by 1046, it was already gaining a wider reputation. The future Holy Roman Emperor, King Henry III, requested Marquis Bonifacio of Canossa to craft a high quality vinegar in his castle. By the late 1200s, vinegar production flourished at the Este Court in Modena, with the term balsamic first recorded in 1747 in the ledgers of the Este family cellars.
In the second half of the 19th century, the provinces of Emilia joined the newly formed Kingdom of Italy, and balsamic vinegar of Modena was promoted at national and international exhibitions. While aristocratic families cultivated a refined balsamic tradition, local peasant families began to blend it with wine vinegar, creating a lighter version for everyday use.
This practice eventually led to the creation of Balsamic Vinegar of Modena PGI and widespread distribution across the world. Historically, in the area of Modena and Reggio, the vinegars produced in the houses were made more pleasant by flavouring them with herbs, liquorice, rosemary, roses, vanilla, or by producing them with different raw materials (trebbiano, moscato...) or procedures, creating over the centuries a widespread fame for "Modena-style vinegars".
In 1747, in the registers of the cellars of the Ducal Palace of Modena, located in Rubiera, the adjective "balsamic" appeared for the first time, to distinguish a particular type from the many others present in the palace. In 1830 this definition was further refined, so that the vinegars present at the Court were divided into "balsamic", "semi-balsamic", "fine", and "common".
With the birth of the Italian State in 1860, the awakening of the markets gradually aroused more interest in balsamic vinegar, and considerable historical and bibliographical research was carried out on this product. At the end of the 19th century, the balsamic vinegar of Modena began to appear at exhibitions, creating great interest locally and internationally.
From a regulatory point of view, the first ministerial authorization to produce "balsamic vinegar of Modena" dates back to 1933. After World War II, the economic boom led some producers, such as Telesforo Fini and the Monari-Federzoni family, to market a different product under the name "balsamic vinegar", which was a mix with wine vinegar for daily use. This made balsamic vinegar common on Italian tables and began its spread to foreign countries.
In 1965, further regulations on the use of the term "balsamic vinegar" were established, and the first production regulations for "balsamic vinegar of Modena" were created. In 1976, to distinguish traditional production methods from industrial ones, the term "natural" balsamic vinegar was adopted, later changed to "traditional" due to legislative requirements.

## Protected designation of origin

The term aceto balsamico is unregulated, but there are three protected types of balsamic vinegar:
* Aceto Balsamico Tradizionale di Modena PDO (traditional balsamic vinegar of Modena)
* Aceto Balsamico Tradizionale di Reggio Emilia PDO (traditional balsamic vinegar of Reggio Emilia)
* Aceto Balsamico di Modena PGI (balsamic vinegar of Modena)
Many products contain Aceto Balsamico di Modena IGP as an ingredient, such as glazes and other condiments.

### "Traditional Balsamic Vinegar of Modena PDO" and "traditional balsamic vinegar of Reggio Emilia PDO"

Only two consortia produce true traditional balsamic vinegar, that of Modena and neighbouring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes.
The casks are made of different woods such as chestnut, cherry, oak, mulberry, ash, and juniper. True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Reggio Emilia designates the different ages of their balsamic vinegar (aceto balsamico tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.
Modena uses a different system to indicate the age of its balsamic vinegars (aceto balsamico tradizionale di Modena). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio ('extra-old') shows the vinegar has aged for 25 years or more.

### Balsamic vinegar of Modena

These commercial-grade products imitate the traditional product. They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners such as guar gum or cornflour to artificially simulate the sweetness and thickness of the aged aceto balsamico tradizionale di Modena. PGI status requires a minimum ageing period of two months, not necessarily in wooden barrels, rising to three years when labelled as invecchiato ('aged'). As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.
In 2009, the European Commission inserted the Balsamic Vinegar of Modena (aceto balsamico di Modena) designation in the register of PGI productions.

### Condimenti that used the term balsamic

Condimento ('dressing') balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO.
Condimento balsamic vinegar may be made in any of the following ways:
* Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. For those products, the use of the PGI and PDO as an ingredient must be clearly reported, i.e. "glaze with Aceto Balsamico di Modena IGP". The Consortium must approve the label and the use of the PGI's/PDO's name.
* Made by the same method as the vinegars, but by producers outside Modena and Reggio Emilia provinces and not made under consortium supervision. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or Reggio Emilia.
As there are no official standards or labelling systems to designate condimento balsamic vinegar, it can be hard to tell their quality based on the packaging alone.
* Examples of Balsamic condimenti
* Italian "Carandini" brand balsamic glaze, sold in Mexico
* A Greek balsamic vinegar made at Agia Triada Monastery from aged must
* Another Greek vinegar sold in the Czech Republic
* A Turkish balsamic

## Traditional processes

Traditional balsamic vinegar is produced from the juice of just-harvested white grapes, typically, Trebbiano grapes, boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow ageing process which further concentrates the flavours. The flavour 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.
None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced cooked must is added to the largest cask, and in every subsequent year, the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera or in perpetuum.