A new on-label rating system reveals the quality and style of a balsamic vinegar from Modena and helps consumers, merchants and chefs choose which one to use in dishes from appetizers to desserts.
Balsamic vinegars line supermarket and specialty shop shelves, priced from $2.99 to $150 or more, and confusion abounds about exactly what’s inside each bottle. “Something had to be done,” according to Cesare Mazzetti, president of the Consorzio Aceto Balsamico di Modena.
Three years ago, balsamic vinegar of Modena was awarded the PGI certification (Protected Geographic Indication, IGP in Italian), which guarantees that every vinegar bearing that mark is authentic, of the highest quality and produced using traditional methods. But because each balsamic vinegar of Modena is made from a proprietary blend of aged wine vinegar, grape must and young wine vinegar, each one is different: thickness, sweetness and intensity vary, sometimes dramatically, from bottle to bottle, brand to brand. PGI regulations forbid aging claims on labels because they’re misleading since producers use different proportions of aged and young vinegar in their final blends.
To help both chefs and home cooks sort through the myriad styles and select the right balsamic vinegar for their needs, the producers of the Modena region developed a rating system to standardize the industry and reveal exactly what consumers can expect when they open a bottle.
The certification system – the result of an in-depth study by the Italian Association of Balsamic Tasters and by CSFA, a reputable sensory analysis laboratory – assessed color, fruitiness, sweetness, olfactive intensity, pungency, body and flavor balance, then rated each vinegar on a scale of one to four grape leaves. The leaf rating appears on a banner right on the package label, an easy-to-understand and reliable indication of style, flavor profile and appropriate uses.
One leaf (bronze banner) indicates a zesty, lightly sweet balsamic vinegar, delicate in aroma and consistency, perfect in salad dressings and with fresh cheeses, and for other everyday uses. Two leaves (silver banner) mark a round, briskly flavored vinegar with a bit more body, delicious in marinades and BBQ sauces, and for brightening the flavors of steamed vegetables and other lightly cooked foods. Three leaves (gold banner) indicate vinegar that is full-bodied, boldly aromatic and well-balanced, ideal for drizzling on roasted meats and grilled fish, into pasta sauces, and in reduction sauces. Four leaves (black banner) indicate a rich, sweet taste, a flavorful aroma and a syrupy consistency, perfect as a dressing on fresh fruits or aged cheeses, spooned over ice cream, or for dramatically finishing any dish.
