This white balsamic vinegar or condimento bianco is a light-hearted break from premium balsamic vinegars. Useful in vinaigrettes for fish or salads.
- Authentic white balsamic vinegar from Modena, Italy. Aged “Condimento” made from Trebbiano grapes
- This white vinegar is best used in vinaigrettes for salad dressings. A useful condiment for home chefs.
- NO ADDITIVES. Consists only of balsamic wine must and Italian wine vinegar.
- Best used for a salad dressing or simply pour it over gently sauteed or poached fish.
- Experience the difference of barrel aged white balsamic vinegar in your cooking and share the news with your friends. This makes a wonderful gift.
About White Balsamic Vinegar or Condimento Bianco
Balsamic vinegars produced in the regions of Modena and Reggio Emilia (Italy) that are not regulated under the supervision of the Italian Growers Consortium (see below) are considered “condimentos” or condiments. This does not mean that these vinegars are inferior to other labeled balsamic vinegars. Nevertheless, flavored balsamic vinegars and those with additives other than wine must and wine vinegar may lack authenticity and rigorous production standards.
To protect the integrity of Italian balsamic vinegars, vintners in Modena and Reggio Emilia now have the option of bottling balsamic vinegar under the supervision of the Italian Growers Consortium (Reg.CEE n. 583/2009). While the grower/bottler will add wine vinegar to the grape must, the bottling and supervision of the aging process in rigorously controlled by the Consortium to determine its quality ratings. Standards vary significantly, but the “IGP” certificate on a bottle of balsamic vinegar indicates a far more rigorous level of supervision and control over the final product.
Gourmet Living’s white balsamic vinegar or condimento bianco consists only of wine must or “mosto cotto” and wine vinegar. It contains no additives or preservatives. Gourmet Living’s white balsamic has a viscosity level of 1.08 which makes it more “syrupy” than similar commercial vinegars. White balsamic tends to be used when the ascetics dictate, particularly for fish and salads.
More About Balsamic Vinegar of Modena
Grapes – generally the grape varieties of Trebbiano and Lambrusco – are pressed shortly after the fall harvest to extract their liquid. After the seeds, grape peels and stalks are removed, the grape juice is cooked over direct heat in an open container to achieve a concentrated liquid through evaporation. In most cases, the the liquid concentrate is about 30% of the initial volume. The resulting wine must or “mosto cotto” is left to cool resulting in a viscous syrup with a high sugar content.
The rested wine must is then placed in a series of wooden barrels (oak, chestnut, mulberry, cherry, juniper, etc.) to age. As the wine vinegar matures, natural evaporation occurs through a small opening in each barrel. Each year, the concentrated wine must is transferred to an even smaller barrel in a wine battery to aid in the maturation and fermentation of the wine vinegar. During the aging process, the product goes through a series of profound changes with regards to the alcohols, aldehydes, sugars and organic acids contained in the wine must. This produces a bouquet of delicate yet intense aromas and flavors.
White balsamic vinegar or condimento bianco is not cooked as long as wine must destined for wine barrels. It is normally allowed to settle briefly in metal barrels before being mixed with wine vinegar. Condimento bianco does not have as long a shelf life as IGP or DOP certified balsamic vinegar.
Only wine must that has been barrel-aged for a minimum of 12 or 25 years can be certified DOP by the Italian Consortium. Traditional or DOP certified balsamic is sold only in a distinctive 100 ml bottle.
Additional Resources for Balsamic Vinegar
Please find below links to other resources about balsamic vinegar on the Gourmet Living website:
Balsamic Vinegar of Modena
What is Balsamic Vinegar?
Nutrition Facts About Balsamic Vinegar
Balsamic Vinegar FAQ