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Balsamic Vinegar of Modena Rating System

October 16, 2009

Balsamic Vinegar of Modena

There are four quality levels of Balsamic Vinegar of Modena.  This rating is for commercial Balsamic Vinegar, not Balsamic Vinegar made the traditional way.

Commercial Balsamic Vinegars are made by blending traditional Balsamic with simple red wine vinegar and sometimes caramel coloring.  Basically, the higher the ratio of traditional Balsamic to vinegar yields a higher rating.  However, there are other factors that affect rating such as the quality of the wine vinegar and the age of the traditional Balsamic.

You should choose the one that best fits your desired use.  The certification which is issued by the CSQA guarantees that each bottle meets the standards of quality for each classification.  The rating system is one to four Vine Leaves.

 

1-4 Leaf Rating System

1-4 Leaf Rating System

One Leaf – Suggested for salad dressings and everyday use.  Light flavor and slightly acidic. Vinegar flavor is more pronounced.

Two Leaves – Suggested for marinades, BBQ’s and steamed vegetables.  Here is where you will begin to taste the sweetness of the Balsamic and less of the added vinegar.

Three Leaves – Suggested for roasted meats and fish, warm sauces.  Can be very nice drizzled directly onto the food.  Sweeter than one and two leaf Balsamic Vinegar.  Smoother flavor.

Four Leaves – Suggested for exclusive recipies, fresh fruits, ice creams, drizzled over parmesan.  Sweet superb taste.

Hope this helps,

Balsamic Vinegar Guide

{ 1 comment… read it below or add one }

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