Preparing the Grapes
Balsamic vinegar is made from grapes. The term "balsamic" does not refer to any ingredient but is simply derived from an Italian word that means "protective" and "soothing." To prepare balsamic vinegar, ripe grapes are picked and crushed. The traditional method of crushing grapes, of course, is by stomping on them. More modern methods are typically used today, such as the use of a mechanical grape crusher that also de-stems the grapes.
Cooking the Grapes
Once the grapes are crushed, they are carefully strained to remove the solids and leave behind the pure liquid. Grape presses vary in size from a bucket size able to accommodate a half bushel or so of crushed grapes to large, commercial versions which can handle many pounds of crushed grapes at a time.
Aging the Vinegar
After the solids are discarded, the liquid from the grapes is placed into a wooden barrel or cask and sealed. Traditional balsamic vinegar is aged over 12 years and, as a result, is very expensive. The balsamic vinegar sold in grocery stores is often a poor imitation of the real thing and is not aged at all. A middle grade of balsamic vinegar is also available, which is much more affordable. It is crafted in the traditional method but aged less than 12 years.
Tags: balsamic vinegar, crushed grapes, from grapes, traditional method
