Balsamic Vinegar was Re: [Sca-cooks] Just A Feast report (part 2/2: kitchen detail)

[Darren Gasser]

Susan Fox-Davis wrote:
>> Mostly yes.  I can find references back to at least 1046 for the
>> existence of balsamic vinegar, but  as a medicine.  It apparently
>> became a prized culinary ingredient sometime in the 16th century,
>> and by 1700 was in common use throughout Europe.   The production
>> method of balsamico was fairly radically revised in the mid-19th
>> century, so modern balsamics almost certainly taste very different
>> from their period counterparts.
>
> I want more information.  Sources?  Previous versions of balsamic
> vinegar, how were they different?

The 1046 reference is from "Vita Mathildis" by a monk named Donizone, and
although it doesn't use the term "balsamic," it seems generally accepted by
multiple authors that the vinegar he describes is the same stuff that later
became known as balsamic.  The term "balsamic vinegar" appears to have
originated in the 18th century.

The 19th century changed production method to use grape must instead of wine
vinegar as the starting point.  This production method wasn't completely
standardized until 1965, though.

There are two basic varieties of balsamic now commercially available:

Traditional Balsamic Vinegar of Reggio Emilia and Traditional Balsamic
Vinegar Of Modena:  Produced exclusively from grape must and aged at least
12 years.  These two differ slightly in the mix of Italian grape varieties
used.  Both are very expensive and relatively modern.

Balsamic Vinegar of Modena:  Local red wine vinegar blended with a little
Traditional.  Probably closer to period vinegars, but I wouldn't bet on a
close similarity.

There are also Balasmic-style vinegars being produced in California now, but
I'm not sure which production methods they use.

-Lorenz