How Balsamic Vinegar of Modena is Made

published 7 months ago by Videos from The Culinary Institute of America

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at Patience is a virtue in Modena. Like superb Parmigiano Reggiano, great Aceto Balsamico takes time. It takes time for wine grapes to transform themselves into the dark, suave and silky Aceto Balsamico di Modena, a condiment and cooking ingredient now prized worldwide. As with fine wine, production begins in the vineyards, with the harvest of plump, sun-ripened clusters. Regulations permit the use of seven local grape varieties, but the red Lambrusco and Sangiovese and the golden Trebbiano are the most important. The minimum maturation time is 60 days, but only if this phase lasts more than three yars, the finished product can boast the “aged” classification.

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