In some cases, the equation "the thicker, the better", may actually be incorrect.
But important distinctions need to be made, which can help you better unravel the “mare magnum” of balsamic vinegars on the market.
If we talk about Traditional Balsamic Vinegar of Modena DOP, the product thickens as it ages in the barrels. Consequently, if the product is dense, it will probably have become dense thanks to the long period in cask.
The Traditional Balsamic Vinegar of Modena DOP, in fact, it ages in the attics of the Emilian countryside, where it is very hot in the summer. The aging takes place in wooden barrels and they have a hole in the upper part. The aging time is long, at least 12 years, but the most valuable one is aged more than 25 years and is defined as “extra-old”.
The summer heat combined with the open barrels means evaporation of the product. Left in the attics for many years in the conditions described, due to evaporation, the product will concentrate every year, becoming thicker.
Over the years, Balsamic Vinegar will be more balanced, obtaining the right balance between sweetness and acidity and the creaminess it will have acquired will make it pleasant and silky.
Sometimes, however, in an artisanal process such as the ageing of Traditional Balsamic Vinegar of Modena, the thickness acquired over time can vary, according to the general conditions of the Acetaia; for exemple:
- In a vinegar factory there may be excessive heat, or one summer may have abnormal heat, which will accentuate evaporation;
- If a barrel of too small dimensions is used, the concentrarion will be higher than necessary. This will cause the vinegar to be very thick, but perhaps too soon, before the necessary balance of flavors has been achieved. The vinegar may taste too sweet, or just sweet.
There are cases in which the Balsamic Vinegar is thick, but not thanks to ageing: Sometimes the product is thick because thickeners have been added. Among these we can also find natural thickeners, not just chemical ones, such as corn starch, locust bean flour, rice starch. In many balsamic vinegar glazes we can find some of these. The glaze is in fact thickened with the addition of substances or with mechanical processes, not through aging.
Even Balsamic Vinegar of Modena PGI is sometimes very thick (over 1.30 specific weight). It can thicken over time thanks to the ageing in barrels, but it is often thick thanks to the high concentration of the cooked must of which it is composed.
The main ingredient of Balsamic Vinegar of Modena PGI is, in fact, the cooked must, which is mixed with wine vinegar. During the cooking, the wort thickens; the longer it cooks, the more it concentrates.
The more concetrated the cooked must is, the thicker the final Balsamic Vinegar will be, regardless of its ageing in barrels. So, it is not always necessary to add a thickener to make a Balsamic Vinegar thick.
Finally, we always recommend tasting the product and verifying its flavours, sweet and sour balance and aromas. Unfortunately it is not enough to verify its density.
We also remind you that the aromas that a Balsamic Vinegar develops over the years in barrels cannot be replicated with any tool, method or addition; therefore: use your sense of smell
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