Our Aged Balsamic Condimento is made without added sugar, thickeners or coloring that can often be found on the ingredient lists of lesser "balsamic" vinegars which are sometimes made with white wine vinegar that is doctored with sugar, caramel coloring and thickeners to mimic the taste and consistency of a real balsamic vinegar. I believe in real food and here's how it's made:
Our dark aged balsamic condimento is of the highest quality and is made in Modena, Itlay from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. The grape must in our Condimento is cooked over an open wood fire, just as DOP Traditional Balsamic (The balsamic you pay $100+ per 100ml bottle in Italy for) grape must is. It is cooked down to the same consistency, density and dry solid extracts, actually. DOP Traditional Balsamic dictates that wood-fire-cooked grape must is then put directly in to old, fired wood barrels which were used to age balsamic in years past. These barrels become progressively smaller as the product becomes thicker and naturally evaporates over time. The barrels as well as the product they once contained, add character to the must over time. Nothing is ever added to the cooked, caramelized must of DOP balsamic. Pro-biotic wild yeast and acetic bacteria colonize it and eventually raise the acidity. It slowly ages in this manner and turns in to "vinegar" by itself over the course of many years, hence the scarcity and price tag.
The primary difference between DOP Balsamic and our condimento, is that out of the gate our Condimento is inoculated with a very small amount of premium quality, barrel aged Italian wine vinegar. The barrel aged wine vinegar introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to“condimento”. It is then aged using the Solera method which dictates that it be placed in a succession of different types of very old, fired wood barrels, each of which previously contained residual amounts of older balsamic dating back as far as 18 years and in some cases 25 years. It’s topped off as it moves from barrel to barrel, based on the Solera method, with younger, wood fire cooked grape must as it naturally evaporates. For this reason, no product except actual DOP certified balsamic in licensed 100 ml. bottles can make an actual age claim - ever! However, you can accurately and confidently say that our product has been “aged for up to 18 years” if you would like to mention age at all. However, age is not a criteria of quality.
As with DOP balsamic, our condimento’s very low acidity of 4% is a function of the grape must being naturally cooked down, condensed, caramelized and aged without the addition of much else, unlike so many “balsamic-like” products on the market which are not from Modena and are comprised almost wholly of poor quality wine or distilled vinegar, thickeners, color and sweeteners. The density and complexity of our condimento are a testament to the fact that it is made in Modena in the Solera method from high quality grape must, cooked down over an open wood fire. Its’ very high level of dried extract solids is close to if not identical to that of DOP Traditional Balsamic sold exclusively in 100ml bottles.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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