The New Standards for Balsamic! Explanation of the Balsamic Vinegar Grading System

1. The New Standards for Balsamic! Explanation of the Balsamic Vinegar Grading System

2. 3 Types of Balsamic Vinegar • Traditional Balsamic Vinegar of Modena • Traditional Balsamic Vinegar of Emilia-Romagna • Balsamic Vinegar of Modena

3. Traditional Balsamic Vinegar of Modena:what is it? • Balsamic Vinegar of Modena is a very special vinegar, which has its roots in the ancient Roman times. • It is obtained from must (grape juice), instead of wine. • Concentrated must is produced by reducing grape juice to get a very dense, syrupy liquid. • Concentrated must is then placed in small barrels, where it slowly ferments.

4. Balsamic Vinegar: a traditional system • Barrels are kept in attics. • Fermentation is slow in winter (cold), fast in summer (hot), and it causes a natural concentration of product by evaporation. • Every year, the contents of each barrel is moved into another smaller barrel, made of a different wood.

5. Balsamic Vinegar: a traditional system • After a minimum of 12 YEARS in barrels, the result is a very thick vinegar; rich and complex from the aging in different woods. • The Consortium of traditional balsamic producers control the approval and bottling of the traditional product (in the unique 100ml bottle). • This product is called by Italian law,TRADITIONAL Balsamic Vinegar.

6. Balsamic Vinegar:development of a commercial product Traditional Balsamic is : • Thick and difficult to use. • Expensive (about $100 - $125 for a 3.5 oz. bottle). • Scarcely available (a battery of barrels makes 5liter/year). Therefore local populations used to blend it with strong wine vinegar. A new product was started, it was called Balsamic Vinegar of Modena. • Today, Balsamic Vinegar of Modena is the product commonly available on the markets of a very large number of countries.

7. Balsamic Vinegar of Modena“the commercial product” What determines different quality levels? • Quality of Ingredients • Quantity of Ingredients • Aging

8. Quality of Ingredients 1) Grape Must • Concentrated : vacuum process, low temperature, low caramelization, sweet and fruity taste. • Cooked: direct fire, high temperature, high caramelization, complex flavor profile (same as used for Traditional balsamic). • Within the same category, there may be wide differences in quality. • The degree of concentration is also important to determine the quality of the final product.

9. Quality of IngredientsConcentrated (left), Cooked (right), Blend (center)

10. Quality of Ingredients 2) Wine Vinegar • The only ingredients in Balsamic Vinegar of Modena are grape must and wine vinegar. • Use of quality aged wine vinegar will help determine the quality of the finished product.

11. Quantity of Ingredients • Concentrated must, cooked must, or a blend of the two, is mixed with Wine Vinegar to create a mass which is then fermented and aged. • The quality and the quantity of the grape must and the wine vinegar used in the production are crucial to the quality of the finished product. • The level of quality and quantity of ingredients can be measured by simple lab analysis: density, dried extracts, dried extracts without sugars.

12. Aging “It is considered a fundamental factor of quality in the consumers’ mind” This is only partially true! In fact: • It depends from the quality of product which is going to be aged (a lean blend can even get worse if aged, developing molds and poor aroma). • Final quality is more directly affected by a high quality and richer blend of ingredients, rather than a longer aging process. • However, aging develops the typical woody and complex flavors, which is reminiscent of the Traditional product. • Usually blends are made with “fresh” and “aged” batches in order to get specific qualities in the final product. • Due to this process, and the lack of aging controls, exact aging claims cannot be proven, and should not appear on labels.

13. Aging Small barrels Large barrels

14. Balsamic Vinegar of Modena:a few recapping questions • Which ingredients are employed? Only concentrated must and wine vinegar are allowed. • Is any other substance added? Only caramel can be added, as a small percentage, for color adjustment purposes. • Are there differences in quality and prices among different products? Yes, there is a wide range of qualities and prices available on market. • Is pricing sufficient to differentiate a product’s quality level? No, price is often varied in relation to brands or presentations, and it is not sufficiently indicative of quality.

15. Balsamic Vinegar of Modena • A new system was needed in order to define Balsamic Vinegar quality. • AIB (Italian Balsamic Tasters) was founded in order to establish this necessary system.

16. Producers adhering to AIB offer an answer to Market’s needs! AIB is an independent association of tasters who applied to the study of sensory features to Balsamic Vinegar of Modena. • After a two-year study run by a certified independent Company, CSFA, parameters describing quality of Balsamic Vinegar of Modena were finally defined. • Parameters are both analytical and sensorial. • They are based on market research, consumers’ tests and expert Tasters judgments. • AIB’s panel of expert tasters were able to define four different quality categories….

17. 1 LEAF Basic Quality Category Is determined by moderate density (very fluid, thin), high acidity and high fruit, with a simple, clean aroma. It is ideally used for salads and other food dishes where vinegar has a prominent presence in the dish. 2 LEAVES Second Quality Category Slightly denser in consistency than a leaf 1. Acidity is partially tempered by a higher value of dried extracts. The fruitiness and vinegar characteristics are less pronounced. This product is ideal for salad dressings, marinades, barbecues, etc.

18. 3 LEAVES Third Quality Category Product of superior quality, distinguished by a thicker viscosity, sweetness tempered by spices and wood fragrances derived from a more complex finishing in barrels and casks. Modestly pungent with a pleasant, lingering aftertaste. Besides use in dressing recipes, this Balsamic lends itself well as a condiment to cheese, as a finishing touch to steamed and grilled vegetables, meats, etc. 4 LEAVES Fourth Quality Category Exceptionally thick and smooth. Has a high presence of wood and spices both in the aroma and the taste. Sweetest of all the levels with a lower presence of fruit and acidity. Only minimum values are provided in the specific standards, but which can even be higher. Perfect for any culinary application.

19. AIB • Invites producers to get a product certification for the analytical and sensory quality of their product on the basis of the defined quality profiles. Participation is not mandatory. • Only Certified Producers can offer this quality grading system on their products. • A very unique symbol has been adopted to indicate the quality on each bottle. • The grading system symbol has been trademarked by AIB.

20. The new ‘Grading System’ symbols…

21. …and how they appear on labels.

22. The importance of the grading system • Offers consumers a clear indication of the quality. • Allows for better price/quality comparisons. • Helps determine use by quality level. • It is the first classification ever made for Balsamic Vinegars. • Assists buyers in their purchasing decisions.