How to taste Balsamic Vinegar

Per una valutazione attenta della qualità del vero aceto balsamico di Modena

Importante, per procedere ad una valutazione affidabile, a temperatura ambiente, non aver ingerito, di recente, cibi di sapore particolarmente intenso e persistente come aglio, Onion, caffè, etc. e di non aver usato saponi o cosmetici profumati, anche sulle mani, per consentire una normale e completa affidabile valutazione dei caratteri organolettici dell’aceto balsamico. 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 control of Balsamic Vinegar

Per procedere nell’esame serve avere a disposizione un contenitore di vetro, tradizionalmente il flask, una candela bianca neutra and un cucchiaino di plastica ma non vanno mai utilizzati i soliti cucchiaini da caffè perché il trattamento superficiale potrebbe essere intaccato dall’acidità del prodotto in assaggio e alterarne gli aromi.

Se poi è previsto l’assaggio di diversi aceti è necessario, tra un prodotto e il successivo, ingerire un boccone di pane o cracker non salati e risciacquare la bocca con acqua naturale.

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.

Assaporare l'Aceto Balsamico, assaggi di aceti
Assaporare l’Aceto Balsamico, assaggi di aceti

Olfactory evaluation of balsamic vinegar

We then move on to the olfactory evaluation, approaching the matraccio to the nose, to check if the vinegar manifests those characteristic aromas of balsamic vinegar through the necessary Frankness, the Finesse, the intensity and acidity. One blend of perfumes without defects but full of balsamic characteristics released by the musts used and the woods with which the barrels used for the different stages of preparation and aging of cooked musts.

Taste evaluation of balsamic vinegar

And finally you finally get to the taste rating to see if theVinegar contains all those characteristics necessary to define balsamico, through that harmonic body that you have to find in the Fullness, in the intensity, in Flavor, in harmony and in acidity through a Balance that our taste buds perceive with Satisfaction.

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.

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