Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

Product Information

Nowadays, enthusiasts are used to preparing casks at the birth of their children or grandchildren, identifying them with their names. Because of the multi-barrel process, it takes complex math to gauge the average age of the bottled product, so instead a tasting commission of five expert judges convenes to taste the vinegars and determine an appropriate grade, and no age is printed on the label. The fermentation of sugar into alcohol is carried out by yeasts belonging to a plethora of species and genera, and occurs in anaerobic conditions.

The "Borgo del Balsamico" vinegar cellar, a place where peace and nature blend perfectly with the history of ancient stones and Italian gardens, houses barrels and vats from the 18th and 19th centuries, from noble families in the provinces of Reggio Emilia and Modena. Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses, first of all the great Classic Parmigiano Reggiano. As far as the aging method is concerned, it is very similar to the Solera system used in Spain after the Napoleonic Wars which spread abroad after the second half of the 19th century.The production regulations require starting from a grape must with 15 °Bx at least to reach at the end of cooking 30 °Bx for TBVRE; for TBVM, the lower limit is not specified. The barrel set is a series of at least five wooden casks arranged according to a decreasing size scale, where the product undergoes profound changes over time. designation only protects the very best; it doesn't offer any level of distinction among mass market balsamics. Flavor: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune.

gold seal) is produced by cooking grape must coming from selected vineyards of the province of Reggio Emilia only. Cooking of the grape juice is carried out in open vessels directly heated by fire for 12–24 hours reducing the grape juice by about 50%. The flavour releases an ample bouquet of sweet and complex sensations, enveloped by intense and elegant aromatic notes.

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. These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad. The darkest varieties are the ones to experiment with on ice cream or berries, though they won't offer the same rapturous pleasure as the real thing. The three coloured labels refer to the score given to the vinegar by the tasters after they have judged the appearance, aroma and taste of each vinegar. The typical hints of wood characteristic of Traditional Balsamic Vinegar of Reggio Emilia are obtained thanks to the period of ageing in wooden barrels.

Good balsamic doesn't need extra flavor any more than a good wine, so if a balsamic vinegar has flavor enhancements that might be taken as a bad sign. Made by the same method as the vinegars, but by producers outside Modena and Reggio Emilia provinces and not made under consortium supervision.Balsamic vinegar is also a healthy condiment and a good source of antioxidants, it has been shown to have a number of health benefits, including reducing the risk of heart disease, cancer, and stroke. Usage: Condimento should be used exactly as a traditional balsamic is used, with the advantage that you can use it more liberally because it's much cheaper! Not a true balsamic at all, because caramelization is a necessary part of the production of real balsamic. The first balsamic vinegars sold in the US arrived courtesy of one Chuck Williams, the founder of Williams-Sonoma, in 1977.

Traditional Balsamic Vinegar of Reggio Emilia is obtained from the must of local grapes, Lambrusco and Trebbiano. The first evidence dates back to the year 1046, when Henry III, Emperor of Germany, arrived in Piacenza and asked Boniface, lord of the fortress of Canossa, for that special vinegar that 'he had heard was made there most perfect'.

Viscosity is a macroscopic measure of the degree of intermolecular interaction inside the vinegar bulk and is easily determined as the resistance to flow under controlled experimental conditions. The chemical composition of TBV is highly variable, depending on the alcohol, sugar, and acid content of the fermented grape must, the cooking modality, and the oxidation temperature. Flavored balsamic: Balsamic vinegar infused with flavor additives such as lemon, herbs, vanilla, fruit, berries, etc. The production standards stipulate that the product must be aged for at least 12 years before it can be sent for official tasting by the tasting committee; it also has to be put into the special bottle in the province of Reggio Emilia and must have the guarantee of the wax seal.