Alma Gourmet Balsamic Vinegar of Modena IGP

Alma Gourmet Balsamic Vinegar of Modena IGP

Alma Gourmet Balsamic Vinegar of Modena IGP contains cooked grape must and vinegar. The expression of balsamic vinegar is not a regulated term. Know friends internets that can make balsamic vinegar all over the world, it's a bit like Cheddar. But for lovers, the real balsamic vinegar is Italian in general and Modena in particular.

It is the balsamic vinegar all ground, that which one can consume daily. It is obtained from must (juice) of cooked and/or concentrated grapes. At least 10% of wine vinegar is added to the must and ages at least 10 years. Balsamic Vinegar of Modena IGP requires a minimum period of 60 days of ripening from the moment the raw materials, mixed together in the right proportions, begin their transformation. Different woods are allowed for aging barrels.

How to choose a good balsamic vinegar IGP 

This is the question everyone is asking and here is what is advised:

•    It must be indicated on the packaging balsamic vinegar of Modena IGP (Protected Geographical Indication).

•    Balsamic vinegar is best when the must is cooked. When the must is concentrated, it is marked on the packaging (in the list of ingredients)

•    It is preferable that must is the first ingredient in the list and not vinegar. As you know, in the list, the ingredients are ranged from at least abundant. The noblest is cooked must.

•    An aged vinegar will be more complex, more aromatic than a younger vinegar. Also note that the longer the balsamic vinegar is, the lower its acidity. Gentleness takes over.

•    Avoid when there is caramel added, the famous E 150. A good balsamic does not need it and in addition, it is known for being carcinogenic

How to store Alma Gourmet Balsamic Vinegar of Modena IGP

Thanks to the long aging process, Balsamic Vinegar of Modena IGP does not risk any particular alterations during storage. Just keep it in a closed container and in a cool, dark place away from direct sunlight.

How to use balsamic vinegar of Modena IGP

Its sweet and sour flavor makes it an ingredient of choice for a vinaigrette (1 pinch of salt, 1 pinch of pepper, 1.5 tablespoons of balsamic vinegar of Modena IGP and 3 tablespoons of olive oil ). Use it also to season vegetables and cooked meats. It is also delicious in a marinade for meats (with thyme, rosemary) and to deglaze. Do not hesitate to put some drops on a piece of Parmesan (sublime) and use it to bring a little pep to fruits such as strawberries, peaches or figs.

How is the Alma Gourmet Balsamic Vinegar of Modena made?

The basis of Balsamic Vinegar of Modena IGP is a grape must. The grapes are harvested in Italy from August - October. and then gently pressed to grape must. In the production of "Balsamic Vinegar of Modena IGP," a distinction is made between reduced and boiled grape must. Reduced in a vacuum, the must is honey-yellow, mild, very sweet and has a low taste volume. On the other hand, the must, which is slowly boiled at higher temperatures, is dark, tastes clearly like caramel and has a creamy consistency and a high volume of taste. It stands qualitatively clearly above the reduced must. To achieve a round taste, a high proportion of cooked must is used. The fermentation is stimulated by the addition of 10-year-old wine vinegar. The mixture is then stored for at least two months in oak barrels.

Recipe

Ingredients for 2 people

• 1 string or a small baguette

• 200 g brie

• 1 half peach

• Some sprigs of fresh thyme

• 1 steak

• 10 cl of Balsamic Vinegar of Modena IGP

• 1 teaspoon of honey

• Some leaves of watercress (optional)

• Olive oil

• Salt pepper

Preparation

Preparation time:  15 minutes / Cooking time:  5 minutes

For an aperitif, a gourmet starter or a meal on the go, these are the perfect sandwiches! The sweetness of avocado and brie mixed with the tangy and sweet side of peach, all raised by a little Balsamic Vinegar of Modena IGP are simple and effective, this is an idea that will delight everyone!

1. Bring the Balsamic Vinegar of Modena igp to a boil with the honey for 5 to 8 minutes in a small saucepan. Your preparation should slightly thicken, but be careful not put fire too strong as this risks burning.

2. Cut your bread  2cm length. Brush the sides with a little olive oil, season with salt and pepper. Add some fresh thyme leaves on top. Cut thin slices of brie and cover the half-strings. Bake for 5 minutes in an oven preheated to 200 °.

3.  Cut avocado in 2. Peel, pit and cut into small cubes. Wash then cut your peach in 2, gently remove the kernel and cut small slices. Wash and chop the chive.

4. Lay the sandwiches by sprinkling the avocado and the peach slices over the brie. Sprinkle slices of duck. Pour the Balsamic Vinegar of Modena IGP on the slice of bread, then put some leaves of watercress on top. Do not forget to give a little pepper from the mill on sandwiches before tasting.

Enjoy your meal !

Made from the must of grapes that are grown exclusively in the area surrounding Modena, Italy. The must is cooked slowly and then develops character by aging in wooden casks according to Italian tradition. The older the balsamic, the greater the depth and richness of flavor. Balsamic Vinegar is a typical product form the Modenese tradition and therefore also the regional culture. Our balsamic vinegar stands out from others as no chemical thickeners or artificial colorings are used.

8.5 fluid ounce (250 milliliter)

Ingredients: Wine vinegar, cooked grape must.

Packaging: Glass Bottle

Product of Italy