How to Choose Quality Balsamic Vinegar

Buying balsamic vinegar is very similar to buying wine. The origin, quality of grapes, years of aging and how it was aged are all important factors which will determine the quality of the balsamic vinegar.

True balsamic vinegar Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar) is made by boiling white grapes (typically Trebbiano grapes) until they are reduced by about one third of their original volume. This concentrated grape mix is called grape “must”. This must is then fermented in a series of wood barrels. The concentrated must is then stored in a sequence of progressively smaller barrels made of different woods, which ferments and concentrates the flavors over many years. The must will reduce by approximately 10% each year through evaporation, becoming progressively more concentrated and complex. The dark color comes from the mixture coming into contact with the wood barrels.

Authentic, traditional balsamic vinegar has to be made from grapes that are grown in the Emilian-Romagna and Modena regions of Italy. By Italian law the vinegar must ferment for a minimum of 12 years in order to be allowed to be sold as “*Balsamico Tradizionale*”. The older (some are aged over 150 years), the better, but also much more expensive.

High-quality balsamic vinegars labelled as Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) or Aceto Balsamico Tradizionale di Reggio Emilia (Traditional Balsamic Vinegar of Emilia) indicates it has been produced using traditional methods, as mentioned above. These traditional vinegars often come in a specially-shaped bottle which usually indicate that is has been extra-aged and is accepted by the Italian consortium — often designated DOC or Denominazione di orgine controllata numbered and sealed with a Seal of Guarantee. However, excellent producers bottle and sell their balsamic without the consortium’s label. The minimum indicator in the ingredients on a quality bottle of balsamic is grape must.

Cheaper, mass-produced ‘balsamic’ vinegar, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an inexpensive modern imitation of the traditional product. Imitation balsamic is often made with just wine vinegar, as opposed to grape must. There are also many non-traditional balsamic vinegars that are a blend of red wine vinegar and the must from a traditional balsamic vinegar. It may be aged but most times is not. Because these non-traditional vinegars are often stored in stainless-steel vats and there is generally no aging involved, they lack complexity and character. In an attempt to add flavor and complexity, this cheaper vinegar is mixed with additional coloring, caramel and sometimes thickeners like guar gum or cornflour — all in an attempt to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. These imitation products are often sold at what appears to be bargain prices for balsamic vinegar, but they can also be priced ridiculously for simply sweetened, cheap wine vinegar.

When determining which balsamic vinegar to purchase, look for these indicators in the list of ingredients or on the bottle. These are listed in order of highest-quality/price to lowest.

Grape must, Tradizionale
Age should be minimum 12 years. This vinegar will be thick and have complex and sweet flavors. It is used as a finishing condiment — served with cheese or fruit, in desserts and as a special seasoning for steak and fish.

Grape must, vinegar
Age unknown. This vinegar has complex and medium-sweet flavors. It is used as a finishing condiment.

Grape must, vinegar, caramel
Little or no aging. This vinegar will be thin with a sweet-and-sour flavor. This is an all purpose vinegar.

Vinegar, caramel, artificial flavors
Little or no aging. This vinegar will be sour and thin. It is primarily used for deglazing or reducing down to make a balsamic reduction.

Depending on the brand, there are many variations when it comes to labeling, just keep in mind the order in which the ingredients are listed — if “must” is first, this is a good start.

How to Select Quality Olive Oil

Olive oil is the most praised ingredient in the Mediterranean diet and has been for thousands of years. It is recognized for its distinctive flavor and health benefits. Quality olive oil is just like quality wine, as much depends on the harvest crop, terrain and how it’s made. The best olive oils are made, much like wines, by harvesting olives at their peak, crushing them, then pressing the mash. The oil is separated from the run-off, filtered or unfiltered, then bottled—and all done on the estate where the olives came from. This artisan approach produces authentic, first- or cold-pressed, extra-virgin olive oil of the highest quality. It is also quite expensive.
To get more out of the first-pressed, leftover mash, machines are used along with solvents and heat to extract more oil and then expelled with a centrifuge. This refined product becomes a compromised version of the real deal. Its only advantage is its higher smoking point, and relatively cheaper price. However, these oils are bottled and often sold with deceiving labels, with words such as “Pure,” and even “Extra-Virgin”.
These are the indicators to look for on the label. The more indicators listed on the bottle, the higher the quality, nutritional value and flavor of the olive oil. Cold/First-Pressed, Extra-Virgin (estate-made) is the most expensive of olive oils.

First- or Cold-Pressed:
This indicates 100 percent of the oil has been extracted without steam or chemical treatment. Without this label, any percentage of the oil can be extra-virgin mixed with oil that has been treated.

Extra-Virgin Olive Oil:
It must indicate first run-off or cold pressed, which means it is 100 percent extra-virgin. Without this indicator, it generally means that it is cut with another lesser quality oil, which is sometimes not even olive oil.

Estate-Made:
Like wines, estate-made means more artisan care and authenticity went into the making of the olive oil.

Unfiltered:
Estate-made olive oils are usually sold unfiltered to capture all of the oil’s complexity. Olive oil connoisseurs, like wine enthusiasts, do not mind a bit of sediment.

Certified Organic:
This label means the olives and trees themselves are as free of pesticides and herbicides as possible. These oils also tend to be unfiltered.

Acidity < 1%:
Ideally, acidity of less than 1 percent is desirable. Higher acidity levels mean a lesser crop of olives was harvested. This compromises the oil’s flavor and shelf life. If labels do not include acidity levels, it generally means they are higher than 1 percent.

D.O.P.: (this shows that the oil is truly from Italy) 
Olive oils from Italy which are marked D.O.P. mean they come from a particular region. This “denomination of origin” label is a guarantee that that the oil has been produced to meet the standards of the local government.

If the label is marked only with the following, it generally indicates a lower-quality olive oil.

Pomace Olive Oil:
Pomace is the oil extracted from the remaining mash from the first pressing of the crushed olives. This oil is 100 percent refined and treated and is usually the cheapest olive oil with little flavor. It is best used for frying.

Pure Olive Oil:
This is an undetermined blend of pomace and extra-virgin olive oil.

Party ideas

Quick party ideas

1. Put an 8 oz bar of cream cheese in the middle of a platter, pour jalapeño relish over the top and serve with crackers.

2. Slice croissants and fill with thinly sliced roast beef. Serve with horseradish sauce.

3. Roll out crescent rolls. Sprinkle with cooked ground sausages and Parmesan cheese. Roll up lengthwise and slice into bite pieces. Cook at 375 until brown.