WHY ARE SOME BALSAMIC VINEGARS ARE MORE LIQUID?
There are two protected denominations for the balsamic vinegars, Traditional Balsamic Vinegar of Modena and Reggio Emilia PDO (acronym BVMR PDO) and Balsamic Vinegar of Modena PGI (acronym BVM PGI).
A PDO or PGI product can only be produced in a certain area, like Champagne, for example, a sparkling wine that can only be produced in the Champagne area in France. Likewise, Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena and Reggio Emilia can only be produced in Modena, Reggio Emilia and the Emilia Region.
The Traditional BVMR PDO (Protected Denomination of Origin) is that little but expensive 100 ml bottle that ranges between £40 and a few hundred pounds according to the aging period which has to be a minimum of 12 years.
It is made of grape must cooked for two days until it is reduced to 25% of its original volume and then aged in a system of barrels for at least 12 years with a complex layering procedure.
The BVM PGI (Protected Geographical Indication) is a mix in different percentages of cooked grape must and red wine vinegar stored in barrels for at least 60 days. If the duration is superior to 3 years, it can be labelled as “aged”.
An entry level BVM PGI has 20% of cooked grape must and 80% of red wine vinegar and is stored for 60 days. This is the most liquid BV you can find.
The longer the storage period and the higher the percentage of cooked grape must, the thicker and more expensive the product is.
Which one would I recommend? Depending on how often you use it, on which food, how you like it and how much you are willing to spend.
Articles for food and vinegar pairings will come soon!
In order to be sold as Traditional BVMR PDO or BVM PGI it has to be approved and labelled by the Consortium. 2% of caramel is allowed to enhance its colour but you won’t find it not in ours!