The Dinette Teller – 37. Grapes and Balsamic Vinegar

The cultivation of grapes takes place in almost every region of Italy and there are more than one million vineyards.  Italians use grapes not only to make incredible wines but also to produce the unique Balsamic Vinegar of Modena. The production of Balsamic Vinegar of Modena can exclusively take place in the Italian provinces of Modena and Reggio Emilia, in the Emilia-Romagna region.

Grapes

Grape is a “seed head”, meaning a cluster of seeds and little fruits creating a bunch.

Autumn is the best season for tasting grapes, even though in the South of Italy it is possible to find delicious fruit from June to December, thanks to the warm climate.

 

Huge variety of grapes

Grapes are divided into two categories: the “table grape” and the “wine grape”. Table grapes are harvested when still sour, whereas the wine grapes are free to ripen. Therefore, these grapes are sweeter, since the acids are substituted by sugars. The acids are fundamental for the ageing process of the wine.

The two main grapes species are:

  • The Vitis Vinifera, which originates in Europe and Asia, used both for wine and table grapes.
  • The Vitis Lambrusca, which origins in North America and which is used only as a table grape.

Italy is the first country in the world producing table grape. The most important varieties are Italia, Vittoria, Regina (white grapes), Moscato d’Amburgo and Red Globe e Rosada (red grapes).

These grapes are also used to produce different products such as raisins, grape juice, vinegar and balsamic vinegar.

Health Benefits

Grapes contain 60 calories per 100g. It’s a good source of minerals, such as Sodium, Potassium, Iron and Phosphorus. Grapes contain a good amount of vitamins and sugars as well. It is also a good source of antioxidant thanks to the resveratrol and quercetin.

More importantly, grapes contain polyphenols, which reduce the cells ageing process.

Consumption of grapes reduces the LDL amount (bad cholesterol), increases the HDL (good cholesterol) and avoids an excessive clotting of blood.

A good friend for our health

These properties generate the so-called “French Paradox”. In fact, in spite of a high consumption of cheese and wine. The incidence and mortality of the cardiovascular disease are lower than in other countries of the world.

Difference between Vinegar & Balsamic Vinegar

The main difference between the common vinegar and the balsamic vinegar is that the first one is made with wine, whereas the balsamic vinegar requires the grape must.
Experts infer that there are other elements fundamental to the quality of the balsamic vinegar.
For example:
  1. The quality of the grapes
  2. The quality of the soil
  3. The preparation and the slow fermentation of the must

Only two consortia produce true traditional balsamic vinegar, Modena and the neighbouring Reggio Emilia.

The real balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The result is a thick syrup, called mosto cotto. Afterwards, this syrup is aged in a battery of several barrels of successively smaller sizes. Finally, from 100 litres of boiled must you can only obtain few litres of balsamic vinegar.

Barrel casks

The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and juniper. True balsamic vinegar is rich, glossy, deep brown in colour. It has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

A flavour bomb!

The packaging of the authentic balsamic vinegar must indicate Aceto Balsamico di Modena – Protected Designation of Origin.

The Authentic Balsamic Vinegar of Modena

The Traditional Balsamic Vinegar of Modena is protected by the “DOP” label (Appellation origin protected) and its production is an ancient secret of the Modena land. The Malpighi family has been producing Traditional Balsamic Vinegar of Modena since 1850 and this selection is among the best you will ever try!

Malpighi’s IGP Silver Balsamic Vinegar of Modena

It is obtained from cooked grape must and wine vinegar which has been aged in oak barrels. A product 100% made in Italy by the Malpighi family on the outskirts of Modena.

Taste & Flavour:

It has a rich brown colour with an intense but balanced aroma and a lingering fruity flavour with hints of wooden shades. It has a slightly acidic flavour because of a little quantity of Vinegar (only 30%).therefore suitable for cooking or dressing every kind of food.

How to use:

Suitable for cooking or dressing every kind of food.

 

Malpighi’s IGP Silver Balsamic Vinegar of Modena

Balsamic Vinegar “Saporoso”

Aged for six years in barrels of oak wood.  The juice is obtained from Lambrusco Graspaross and Trebbiano Modenese grapes. The grape must is the only ingredient of this balsamic vinegar. A high quality traditional balsamic vinegar of Modena.

Taste & Flavour: 

The density is syrupy, the colour is a deep brown. The aroma is intense, the taste is sour with shades of wild flowers, grass and mustard.

How to use: 

Don’t use it for cooking, it would be a waste! This condiment is so wonderful in taste that the best way to use it raw.

Balsamic Vinegar “Saporoso”

White Balsamic Vinegar “Prelibato”

Prelibato, the white balsamic condiment. Made using the best part of the grape “Trebbiano Modenese”. The . The juice obtained from the soft and slow crushing method is transparent. Then, it is filtred and centrifuged to make it dense without the cooking process and aged in ash barrels for 5 years.

Taste & Flavour:

The Malpighi family decided to use the ash wood for its delicate aroma and its clear colour. The flavour is intense and delicate at the same time.

How to use: 

Suitable for fish (saltwater fish and freshwater fish), crustacean, molluscs, caviar. Also perfect as dressing for salads, cheese, desserts, ice cream and fresh fruits.

 

White Balsamic vinegar “Prelibato”

 

Special Gift Ideas!

Would you like to have an exquisite dining experience?

12 Yrs & 24 Yrs Traditional Balsamic Vinegar of Modena 

The most “Modenese” of the gift. Aged in wooden barrels for twelve years or twenty-five years.

Taste & Flavour:

The colour is deep brown, the taste is intense, sour and with hints of wood grains. The fragrance is harmonic, spiced and persistent with flavours of tobacco and wood resin. Only for real experts and lovers!

How to use: 

Put just some drops of Balsamic Vinegar on the cheese to obtain an explosion of taste and emotions.

 

The oldest the best!

Balsamic Pearls

Malpighi white balsamic dressing obtained from Trebbiano Modenese grapes. Aged for five years in small barrels made of ash trees. The wood of the trees is selected to maintain flavour and thickness to the product, without altering the light colour.

Taste & flavour: 

The taste is fruity, sweet and sour.

How to use:

They are excellent to enrich and decorate your favourite dishes. Perfect for fruit and vegetable salads and for canapè.

 

Balsamic Pearls

Organic Balsamic Vinegar Saporoso BIO

The organic Malpighi balsamic condiment is obtained by a selection of organic grapes. A product of superior quality obtained without using any pesticides and organic certified.

Taste & Flavor:

Delicious creamy and delicate taste.

How to use: 

You can use it with every kind of vegetables: cooked, raw, grilled, roasted or grilled meat, game.

Organic version of our Balsamic Vinegar

So what are you waiting for? Enrich your dishes with these golden juices. Just a few drops of any of these Balsamic Vinegar can make any plate a happy and super tasteful dish!

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