As I prepare my notes for the traditional balsamic vinegar seminar and tasting I’m leading on Monday at the Taste of Italy/Slow Wine fair in Houston, I rang up my good friend Silvia Rossi from Acetaia Guerzoni in Modena province this morning.
In the 1970s it became the first ABTM — aceto balsamico tradizionale di Modena — producer to farm its grapes organically and then biodynamically. How friggin’ cool is that?
Silvia is a great friend and she’s one of my go-to experts in the field: I wanted to dot my i’s and cross my t’s before our event on Monday (registration is still open for the Taste of Italy/Slow Wine Grand Tasting and there are still a few spots available for our balsamic seminar as well).
Did you know that most ABTM producers use five types of wood for their Solera aging of the vinegars?
At Guerzoni they actually use seven kinds: cherry, acacia, mulberry, ash, oak, chestnut, and juniper. Silvia shared the image above where you can see the cycles of the planets and sun that they use to determine when they rack the vinegars and transfer them to a new cask (in accordance with biodynamic precepts). Super cool, if you ask me.
Sadly, “balsamic vinegar” is one of the most misunderstood and abused categories in the world of food and wine today.
Did you know that the overwhelming majority of “balsamic vinegars” that you buy at the store (even high-end gourmet shops) is actually wine vinegar that’s been colored with a small amount of genuine balsamic vinegar? In some cases, caramel is used to color the wine vinegar. It’s a complete sham if you ask me. And btw, even in Italy colored wine vinegars are commonly sold and served as aceto balsamico.
I’m super psyched for Monday’s seminar and I hope you join me: Houston-based chef Danny Trace is doing the balsamic-inspired dishes that he’ll serve topped with the sticky icky gooey groovy delicious stuff.
A Freilichen Purim, everyone! Happy Purim! Chag sameach!