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Article: BALSAMIC VINEGAR DECADES IN MAKING.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- June 25, 1997
CopyrightCOPYRIGHT 1997 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: The Colorado Springs Gazette
If you think balsamic vinegar is just a faddish ingredient in '90s nouvelle cuisine, don't tell that to an Italian.
Balsamic vinegar is as old as the hills of Italy, where it is treated with respect -- even downright reverence. It starts as simply as most vinegars do: with grapes. In the case of balsamic vinegar, white grapes are peeled and crushed. They are cooked down to about half their original volume. Then the tricky part -- fermentation into vinegar.
In the Modena province near Bologna, it must be aged at least 10 years -- and often many decades -- in a succession of wooden barrels, each made of a ...