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"How Do They Do It" - Traditional Balsamic Vinegar of Modena
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- Опубліковано 24 лис 2014
- It was a pleasure to host the crew of "How do they do it" at the Villa of our membership Davide!!
More info: www.balsamico.it
Took me until about half way through the video to realise I have actually visited this manufacturer! Video looks quite old so it was probably before I was there but the barrel rooms look the same.
I didn’t know anything about “real” balsamic vinegar before I visited and it is a very interesting process. It still amuses me how many people don’t know the difference between balsamic vinegar and balsamic vinegar… The stuff you buy in the supermarket isn’t real balsamic vinegar, it’s a mixture of vinegar and flavourings to make it taste and look like balsamic vinegar, even the more expensive stuff, sure the more expensive stuff might taste nicer, some of it even comes pretty close to tasting like the real thing but it’s not. The real stuff only comes in those round bottles you see at the end of the video and is produced exactly as it is shown here. The producers have tried to protect the name (like champagne, Parma ham or Stilton etc) so only the real stuff can use it but they haven’t really managed, anything can be called balsamic vinegar but the real stuff is called “traditional balsamic vinegar” or correctly in Italian “aceto balsamico tradizionale di Modena DOP” the DOP being the organisation that protects names such as champagne.
You have to try the real stuff to believe it, it tastes totally different, not really vinegary more similar to a malt whisky or treacle. A spoonful of it is absolutely delicious. It doesn’t have to be the really expensive stuff either, I got a bottle from that place that was something like £20 for 200ml, so expensive but not outrageously so, it’s not in the official round bottles, can’t remember why now, don’t think it was old enough to meet the 12yr requirement for DOP but it is still made the same way and it is just as nice if not nicer, I recall the 25yr old stuff tasting very woody and actually being my least favourite.
The reason there are so few producers is that as the video explains you only take a litre per year from the smallest casks for bottling, it takes a lot of space and a lot of time to produce not very much vinegar! The makers need to have several barrel sets to produce a meaningful amount. No one starts up in the industry because it is at least 12 years until you get anything back, it’s worse than whisky where at least new distilleries can sell some of their spirit to blenders in the meantime while waiting for their own stock to mature. Most of the barrel sets being used are extremely old and well seasoned, there’s no guarantee new ones would give a good flavour.
Anyway that was a nice trip down memory lane!
In 1 paragraph you state, (I am paraphrasing) that some, not actual true balsamic vinegar tastes pretty close to the real thing. In the next paragraph you state that true balsamic vinegar tastes totally different than supermarket balsamic vinegar. I'm not sure which of your explanations are accurate, do you?
@@0sumgamezzz435 I think what I was trying to say was that supermarket “balsamic vinegar” tastes nothing like the real thing but if you go for the more expensive supermarket kind of ones then they can do a reasonable job of replicating the flavour but even then it’s still not the same.
@@shazmeister2005 Use the edit option.
That was interesting to read more about your experience and insights. I watched another video on how valuable the balsamic vinegar is set up in a new batter when a child is born, especially a girl. It's a sort of dowry upon the wedding day. What an amazing tradition and culture. I'm sure the taste of the true balsamic vinegar is amazing. Thanks for share.
I watched this like 5 times. So good.
The real balsamic vinegar. Have an aged 30 year bottle of it right now. Just bought a 50 year bottle can't wait to try it. Little pricey but so worth tasting. People if you haven't tried real balsamic vinegar please do.
Please tell me how to try real vinegar
@TashaDivine 3 year old comment but you pretty much have to special order it online. Unless you have a specialty store near you it's almost impossible to just buy at a grocery store
A few years ago my mom came home from a trip to Italy with a couple bottles of mass produced balsamic vinegar. It was probably the Budweiser equivalent of balsamic vinegar. And it tasted awesome! The taste of the good stuff must be orgasmic.
It is. I went to a balsamico museum in Modena where we got to taste different kinds of balsamico, different ages and such. For last, we had little spoonfuls of 100-year-old balsamico and let me tell you, it was mind-blowing. And a small bottle of it costs 580 euros...
What an amazing process. Now I want to make balsamic vinegar!
the stuff in the video is thick like maple syrup. the stuff at the store is watery. they must add one bottle of the real stuff to a 100 gallons of plain red wine vinegar or something so they can call it balsamic vinegar from Modena.
Nice to get a glance at how balsamic vinegar is made! I use Compagnia Del Montale Special Edition Balsamic Vinegar IGP, Produced in Modena Italy. highly recommend to try it!
Picking grapes for 60 years?! Holy cow he's one expert at it!
I like how he used the incorrect hydrometer to hide what the real reading should be.
Thank you so much, this is great!:)
"Balsamic Vinegar costs up to $4,000 a Litre"
This sentence is surprising. A litre of balsamic from the supermarket costs around 5 to 10 dollars..
As the title says this is Traditional Balsamic Vinegar of Modena dop. It is made using traditional methods, aged longuer and is a lot rarer than balsamic vinegar found elsewhere, hence the price.
What you ha e in the US or canada isn't the Good stuff
the stuff in the supermarket isn't balsamic. you should check anthony bordain no reservations. he has an episode with the black gold. (fuck oil hahaha)
Lol supermarket balsamic isn't balsamic at all. Just some vinegar with artificial flavour to it to "try" to mach Real balsamic. REAL balsamic is aged over years and it's pure natural.
The $5 balsamic vinegar you get from the store is just regular vinegar with sugar and colors added to it, it has absolutely nothing to do with the real thing.
Acetabactors feed on alcohol, not sugar. I’m confused as to why he said that.
If all of it is made this way, the price is fair..
He went to all that trouble and then stuck the finished product in a big plastic container... wtf?
so basically simple vinegar is some fruit juice fermented at room temperature with lots of humidity... i wander how really cold temperatures would affect it
If I'm not mistaking, cold temperature would drastically slow the mother's metabolism which would require an even longer fermentation period and raise the price.
Probably just slow the process. Vinegar is essentially wine that is further fermented
Most vinegars are juice -> wine -> vinegar. Balsamic is juice -> vinegar directly by using different cultures, which is why he cooks the juice in the beginning- to eliminate any active yeasts and bacteria.
@@danielm5535 all acetic acid is made from alcohol. All alcohol is made from sugars. There is no special strain that goes right from one to the other. But you can have yeast making alcohol at the same time there is live acetic acid bacteria in the liquid. Yeast will die off when there is too much alcohol or too much acidity in the liquid. The bacteria will just stop making more acid, but won't die off right away.
If I have a bottle of balsamic vinegar, doesn it get better over time? I bought it in 2008 and it is 12 years old, so it is currently 26 years old. I've been storing it in my cupboard upside down to keep the cork wet. Do I have a gem that will only go up in value year after year?
Hello,
Thru the process of balsamic vinegar, do we have to use an accelarator (organic vinegar?) after we have the must (24 hr boiled grape juice), or we can leave the must to fermentate itself?
Levent Soyal to make it balsamic you need no accelarator. you must use the barrel method. leave it in for a year then fill a smaller barrel of a different wood type with the liquid. then top off the original barrel and repeat for at least 12 years. according to the european union it takes 12 to 100 years.
Thank you Vic. Bu I already added a couple of spoon of organic vinegar.
If you watch the video, he uses a starter of Balsamic from an older batch. Over the decades, I’m sure his acetic yeast strains have mutated to his particular factory, akin to beer yeasts.
We call them "salt temples"
COOL😎
How do you purchase this product?
On our website: balsamico.it/en/shop/.
Enjoy! 👍
60 years ?
Yeah man the more aged it is the better. Just like aged wine. It was remarkable having 50 year bottle myself. Made with love and care. Factory processed vinegar has nothing on this.
@@danielwoods7930 I would disagree on the wine. Yes some aging is good, but I wouldn't go as far as aging wine for years, let alone decades is a good thing. (since it can still spoil)
But vinegars and spirits (which are pretty much unspoilable) can mature that long
@ 4:11
"So far, he's worked hard to kill off the bacteria."
No, he killed the yeast. Not the same.
He also killed bacteria.
Both will die when the grape juice is heated to near boiling temperatures for 24 hours.
why is his voice pitched up?
Italians have low testosterone so naturally a higher voice pitch
@@samdonohoe9796lol
yummy
I thought it was a mix of soy sauce and vinegar. They use in Asia
I thought it was a mix of molasses and vinegar lol
4:55 that makes no sense. How would a bottle of wine turn to vinegar from temp change? The wine is sealed.
Different bacteria and yeasts like different temperatures you muppet
pekmez lan bu
I didnt see any of the Grapes being Washed.
Basically Wine is DIRTT OLD FRUITS.
JAY JAI so that's why some people after drinking too much alcohol they immediately goes to the toilet to either piss or shit off.
Dear Jay Jai the grapes are crushed and the juice is cooked for at least 24 hours. There is no problem for the health
who tf is paying 4k for 100ml of this? lmao
People with exceptional taste.
no washing
What an unbelievable waste of precious food that could feed thousands. to imagine that this many grapes are utterly destroyed for a product that is absolutely useless in terms of human nutrition, is unconscionable..
The FreeMelon Society Capitalism dear... Capitalism
@@soniamishra777 Capitalism has nothing to do with vinegar, we have been preparing it for millennia, same as wine.
There is enough food to feed everyone, it's the massive amount of waste and unsustainable means of production that lead to food shortage.
@@popioan8049 So true. Like instead of dumping food about to spoil away, or food at the end of the night at a bakery, or old food on restock day in restaurants, companies could easily give these ingredients to soup kitchens or homeless shelters. But also, there's no financial calculator of how much they're giving away, i.e. no way to document the charity to apply onto taxes. So, it can be a bit of laziness or greed. Although a friend of mine worked for a few bakeries that bagged up the day's bread for the homeless. So, some companies do it. Imperfect Produce takes Produce that doesn't pass Cosmetic Standards for the Shoppings Markets and sells them for cheaper than that. They aim to limit food waste in USA while providing quality. You should look into it if you're in the USA. If you know someone that uses it, a referral can get you 10 USD off your 1st purchase. Anyways, I do agree that we, as a world, need more sustainable measures.
You don't get it, do you? It is about flavour; an experience. Why not? Nothing wrong with it. Useless in terms of human nutrition?? lol....balsamic vinegar contains healthy levels of calcium, iron, magnesium, phosphorus, potassium and manganese necessary to support a healthy daily value of good nutrients. Balsamic vinegar has many potential health benefits. These include lowering cholesterol and improving skin complexion. While balsamic vinegar can be a good addition to a healthful diet.