Acetaia Valeri tells you how to proceed to evaluate the quality of balsamic vinegar, be it Traditional Balsamic Vinegar of Modena PDO, or Balsamic Vinegar of Modena PGI.
The three visual assessments, olfactory and taste must be considered an end in themselves, Independent, to avoid conditioning or interference between them that could only compromise an objective and reliable assessment.
Visual evaluation of balsamic vinegar
We start the evaluation by analyzing the vinegar for the visual aspects in relation to the degree of syrupiness that manifests, in the light of the candle, sliding it on the inner wall of the glass container transparent to leave that so-called shirt, smooth and syrupy, that must be of loaded and shiny brown color. The ideal container has always been the flask, but it could also be a wide liquor shot at the base and reduced to the mouthpiece.
Olfactory evaluation of balsamic vinegar
We then move on to theolfactory evaluation, approaching the matraccio to the nose, to check if the vinegar manifeststhose characteristic aromas of balsamic vinegar through the necessaryFrankness, theFinesse, the intensityandacidity. Oneblend of perfumes without defects but full of balsamic characteristics released by the musts used and the woods with which thebarrelsused for the different stages of preparation and aging of cooked musts.
Taste evaluation of balsamic vinegar
And finally you finally get to thetaste ratingto see if theVinegar contains all those characteristics necessary to definebalsamico, through thatharmonic body that you have to find in theFullness, in the intensity, inFlavor, in harmonyandin aciditythrough aBalancethat our taste buds perceive withSatisfaction.
At this point it should be remembered that, being this final assessment, valued through the personal taste buds, we should not be surprised if the final considerations between different people, they're not uniform, or shareable.
Good taste waiting to visit our family acetaia!
Discovering Balsamic Vinegar, "the Indigenous" black gold of Modena