If vinegar as a condiment, refreshing drink, preservative and even a product for health and wellness has very ancient origins, dating back to ancient Egypt and the Babylonians, balsamic vinegar is more recent: it was born in the provinces of Modena and Reggio Emilia in the Middle Ages to find consecration in 1747, when the term “balsamic” appears for the first time in 1747 in the registers of the Ducal Palace of Modena, to indicate a special vinegar, also used for medicinal purposes.

But even before this date, the “Gran deposito Aceto Balsamico di Giuseppe Giusti” was born and developed, whose family has been active in the processing and trade of food since 1605.

The term “balsamic” derives from the numerous nutritional properties and health benefits of this type of vinegar, which is produced with the slow processing of cooked must, mixed with wine vinegar and aged for at least 60 days:

• Antioxidant: rich in polyphenols, counteracts cellular aging.
• Digestive: promotes gradual digestion and improves the feeling of satiety.
• Low-calorie: about 120 kcal per 100 g, fat-free.
• Regulates blood sugar: can help stabilize insulin levels.

In the kitchen it can be used to marinate (softens meats and enhances their flavor), deglaze that is dissolve cooking juices in the pan and create rich sauces and especially to balance or enhance flavors – adds acidity and liveliness:

• Raw: on salads, cheeses, fruits, carpaccios.
• Cooked: to glaze meats, vegetables, risottos.
• Creative: in reductions, molecular caviar, vinaigrette, dessert.

Here for you are the pairings recommended by ArsWine.it – here you can also discover tasty gourmet recipes with balsamic vinegar!

Classic pairings

·         Parmigiano Reggiano: one of the most iconic; balsamic enhances its savoriness and structure.

·         Prosciutto crudo: the acidity of balsamic balances the sweetness and fat of the ham.

·         Mozzarella or buffalo burrata: creates a perfect balance between creaminess and acidity.

·         Grilled vegetables: eggplants, zucchinis, peppers… balsamic vinegar intensifies the smoky flavors.

·         Risottos: especially with pumpkin or mushrooms, to add a sweet and sour note.

Pairings with fruit

·         Strawberries: a timeless classic, also ideal for desserts.

·         Peaches and berries whose natural sweetness is enhanced by balsamic.

·         Pears: perfect with cheeses and nuts, perhaps in a salad.

Pairings with cheeses

·         Gorgonzola and Roquefort the balsamic balances their intensity.

·         Goat cheese and ricotta: for fresh and light appetizers.

Pairings with meat and fish

·         Roast chicken and turkey: the balsamic gives succulence and depth.

·         Beef: ideal for sliced steaks and glazed fillets.

·         Scampi and prawns: surprising in marinades or raw dishes.

Unusual pairings

·         Vanilla ice cream: a sweet and sour contrast that wins you over.

·         Dark chocolate: for sophisticated and intense desserts.

·         Onion compotes: perfect to accompany meats or cheeses.

 What are you waiting for?!?

is Try right away the Modena IGP balsamic vinegar, in the gold and silver medal versions by Giusti – also great as a classy gift for your gourmet friends

is Discover many tasty recipes with balsamic vinegar 

is Learn more about the history and curiosities of vinegar

 

Which wines to pair with dishes prepared with vinegar? ArsWine.it recommends…

Depending on the recipe and the complexity of the preparation, there are many wines that accompany and enhance the taste of dishes that include vinegar in the preparation.

For light dishes such as salads, vegetables, appetizers, and fish (especially raw or marinated), ArsWine.it recommends white wines, rosés, or sparkling wines:

·         The multi-award-winning Maìa, the Vermentino di Gallura DOCG Superiore di Siddura

·         Ma’Rosa, Rosé Aglianico by Nifo

·         the Franciacorta DOCG Brùt di Contadi Castaldi - a great classic

·         the Gewürztraminer by Elena Walch 

·         A Pét-Nat white wine – naturally sparkling: Frizzi Pop from Tenuta L'Armonia  

If you use vinegar to accompany cheeses, in preparations of white meats, or paired with the amatriciana pasta proposed by Massimo Bottura, you can try pairing with light or medium-bodied red wines, also letting yourself be surprised by the freshness of naturally sparkling ones like the Ciliegiolo Pèt-Nat from Fattoria Lavacchio or the organic rosato Ventù – or opt for a classic and very good Pinot Nero:

·         Ventù - Umbria IGT Organic Rosato - La Casa dei Cini

·         Rosso Puro Frizzante Table Wine - Organic without added sulfites, Pèt Nat from Ciliegiolo - Fattoria Lavacchio

·         Pinot Nero Burggraefler

For challenging dishes, when vinegar is used for the preparation of red meats, game, and similar, the choice falls on great wines, full-bodied and structured: Barolo, Brunello, Sagrantino, or Chianti Classico:

·         Luce - Brunello di Montalcino - Tenuta Luce 

·         Barolo DOCG Ginestra Casa Matè - Elio Grasso

·         special 25th anniversary edition of Sagrantino di Montefalco DOCG 25 - Arnaldo Caprai  

·         Lamole Chianti Classico 2019 - I Fabbri

Enjoy your meal and happy tasting!

Do you want to discover many tasty recipes with balsamic vinegar? Click here!