Balsamic vinegar Glossary

Acetaia: This is the name given to the establishment in Italy in which a traditional balsamic vinegar is made. It is the production facility, from the vinegar cellar to the professional vinegar factory. Since there are around 15,000 families in Modena that make traditional vinegar, an Acetaia can be very small - for example, a small attic with only one battery of barrels. Acetaia can just as well be called a production plant like that of large vinegar manufacturers such as Ponti or Fini, because they also make a traditional one. The plural of Acetaia is "Acetaien" in German and "Acetaie" in Italian. The exact pronunciation of the word can be found here.

Aceto: is the Italian name for vinegar and has its origins in the Latin "acetum". In Old High German one also said "Ezzih"

Aceto Balsamico: see "Balsamico"; Currently, however, many vinegar offers still call themselves that, regardless of where it was made.

Aceto Balsamico di Modena: only those vinegars can be called that are produced in the provinces of Modena and Reggio Emilia.

Aceto Balsamico Tradizionale di Modena: protected name. Abbreviated with ABTM. Production is limited to Modena and the surrounding area. The production is subject to precise guidelines and strict quality control.

Aceto Balsamico Tradizionale di Reggio Emilia:protected designation. Abbreviated with ABTdiRE or ABTE. The production is limited to Reggio nell`Emilia and the surrounding area. The production is subject to precise guidelines and strict quality control.

Aceto Balsamico Tradizionale extravecchio: vecchio = old -> extravecchio means that the vinegar must have matured for at least 25 years. It is forbidden to indicate the age on the bottles!

Asê Balsàmich ​​Tradizionèl: is the spelling of Aceto Balsamico Tradizionale in the old Modenese language, which is only spoken by a few locals in the Modena region.

Affinato: A non-protected age designation of a condimento, which is usually older than 10 years. The term stands for "finely honed, accomplished". Insider knowledge: Bottles from the Consorzio Tutela Aceto Balsamico Tradizionale di Modena with a red cap can be called Affinato. Bottles from the Consorzio Produttori Antiche Acetaie with the light beige cap, on the other hand, do not put the word "Affinato" in their mouth...

Balsamico: Means: beneficial, wholesome, fragrant and is now one of the top 100,000 most common words in Duden. A first judgment by the Mannheim Regional Court in September 2015 had shown that the use of the word "balsamic vinegar" on a vinegar-based product that does not come from the Modena or Reggio Emilia region in Italy, but alludes to it, has no right to be to name. An appeal was lodged against this judgment and the Higher Regional Court Karlsruhe has inNovember 2016 ruled the ruling of the Mannheim Regional Court of September 2015 and came to the conclusion that the term balsamic vinegar is not a protected name for Italian vinegars.

Balsamiko / Balsamikoessig: is a spelling that is often used in Germany, but it is incorrect and results from the phonetics of this word.

Balsamic cherries: A dessert in which cherries are briefly boiled in a balsamic stock.

Balsamic plant: There is no such thing as a balsamic vinegar, 99% of those who look for it or say it mean the herb basil. A good mozzarella salad usually includes balsamic vinegar and basil leavesare used, confusion is very likely. What very few people know, however, is that there is a plant called " Balsamica ", or more precisely it is called "Hygrophila balsamica" and is a beautiful underwater plant.

Balsamic reduction: Everyday balsamic vinegar is heated, which makes it thicker and is caramelized with honey and sugar.

Balsamoro: A trade name for a balsamic vinegar from Acetaia Leonardi - the Balsamoro Diamond series is partly considered to be one of the most expensive representatives among the over-the-counter balasamici.

Batteria: sequence of 3 or more barrels in which the future traditional balsamic vinegar will mature.

Balzamik sirke: balsamic vinegar in Turkish

Balsamic Traditional Suites: This name has nothing to do with balsamic. It is the name of a small, fine pension in Old Hersonissos on the island of Crete in Greece. According to its own information, the guest house offers cuisine with traditional Cretan influences. However, the name is derived from a sweet herb for baking called "Balsamo" by the locals. More information at: www.balsamico.gr

Condimento: Ger.: Spice; / Seasoning / Dressing - the Aceto Balsamico Tradizionale - and only this one - can call itself "antico condimento". This does not prevent many manufacturers of balsamic vinegars from also calling their balsamic vinegar that. It's forbidden, but where there is no plaintiff...

Cottura: the boiling down of the grape must. A preliminary step in making balsamic vinegar.

Crema di Balsamico: A thick substance with numerous ingredients and a dash of "balsamic vinegar containing grape must" which is supposed to imitate the effect of a syrupy traditional. The crema is usually brought to its viscous consistency with sugar, caramel sugar, caramel ( PDF ) and corn starch and / or guar flour and xanthan gum. With often over 300 kcal not a diet product:)

DOP: D enominazione d ' O rigine Protetta - is the Italian name for "protected designation of origin". In English it is called PDO. The name comes in the form of a red and yellow seal and is an EU community symbol, which can only be worn by products that come from the region. In the case of the Aceto Balsamico Tradizionale di Modena DOP, the name is protected. A real traditional balsamic vinegar always bears the red / yellow DOP seal. Between 2006 and 2008 the DOP seal was blue / yellow. After 2008 , the seal was given the colors yellow / red for better differentiation from the IGP seal of the same color.

Extravecchio: A qualitative additional name for an Aceto Balsamico Tradizionale di Modena DOP. In German: "extra old". This is how Aceti Balsamici Tradizionale di Modena can be called, which has been made in different wooden barrels according to the traditional way for at least 25 years. ABTM, which are significantly older than 25 years, also bear this designation. The combined variant " extravecchio " is the most commonly used in Italy.

Fruit Balsamic: An unprotected designation of a balsamic seasoning, which was usually mixed with fruit juices, fruit concentrates or flavorings. Balsamic vinegar, which is fermented from other fruits, is also often called fruit balsamic vinegar.

Glassa: - also called "Balsamico glace" or "Balsamico glaza" - stands for glaze and is used in connection with balsamico. Manufacturers such as the Italian vinegar producer Ponti produce a balsamic cream with the trade name "GLASSA". Thanks to additives such as caramel sugar and other additives, the consistency of the Glassa is comparable to that of the balsamic cream, syrupy and suitable for decorating dishes and plates.

Gustoso: Translated, it means "tasty" and is a non-protected designation of the age of a condimento, which was usually allowed to mature between 6 - 8 years. The consistency is usually still watery and not syrupy.

cap: This is the name given to the foam that forms in cottura. The hat is regularly skimmed off with a flat trowel during the cottura.

IGP: Is the abbreviation for " I ndicazione G eografica P rotetta" and stands for "Protected Geographical Indication" in German. In English this abbreviation means: PGI The community symbol looks yellow / blue and may only be used on registered products for which a "production step", ie the production, processing or preparation in the corresponding region - for the Aceto di Modena in the Modena region - took place.

Maturo: Stands for "ripe" and is a non-protected term for a condimento, which is usually 15 years or older.

Mosto Cotto: A must concentrate. In this process, grapes are boiled down under high heat. It is used to refine food.

Mother juice: This is what we call the juice from the first pressing of the fruit. In the balsamic context, the grape must obtained for the Cottura is also known as mother juice.

Perle di Balsamico: gelatine / agar or alginic acid beads filled with light (Bianco) or dark balsamic vinegar. Also called balsamic caviar or spiced caviar.

Posca: Old Roman name for vinegar water. Was previously used as a thirst quencher.

Prelibato: Stands for "delicious" or "delicious" in Italian - the Acetaia Malpighi uses "Prelibato" as a trade name for an extraordinary condimento bianco, which could mature in wooden barrels made of ash wood for years to come. Due to this type of wood, the balsamic vinegar remains light to honey-colored.

Prelievo: Term for the process of removing the finished balsamic vinegar from the smallest barrel.

Riserva: A term often used for condimentos that have matured for a very long time (40+). However, since the use is not protected, you can also get a 2 year old, watery balsamic vinegar called "Riserva". The word itself stands for "reserve" and is intended to suggest a shortage, a limited amount. If you get a Riserva that is 40 years or older, it is very viscous, sweet and possibly small gluscose lumps have already formed in the liquid, which are not harmful - it is just crystallized sugar.

Rincalzo: This is the name given to filling the largest barrel in a battery with fresh must from the mother barrel.

Sale di balsamic vinegar: A salt placed in balsamic vinegar, usually rock salt, which adds a special note to food preparation.

Saba: also "cooked wine" or earlier also called "defrutum" is a heated wine that becomes very sweet under high heat and can be used like a kind of honey to sweeten dishes.

Sapa Aceti: is the medical name for a vinegar concentrate, which used to be part of a pharmacist's equipment.

Black vinegar: This is how a dark Chinese rice vinegar is also called "tsu". The best known is the Chinkiang vinegar, also known as the aromatic Zhenjiang vinegar. This is similar to balsamic vinegar, but not comparable to a real traditional one. The main difference to a vinegar made from grape must, it contains the alergen gluten.

Slow food: The Aceto Balsamico Tradizionale belongs to the category of food, which is also known as slow food. These are foods and / or luxury foods that need time to show their true strength. A long-matured Parmigiano Reggiano also belongs to this type of food.

Stravecchio: An unprotected age drawing, which is also often used when selling cheese. It stands for "ancient" and indicates a condimento that was usually stored in the barrels for 20-25 years.

Sulphites: Is an allergen that has to be labeled and stands for the water-soluble salts and esters of sulfuric acid - the so-called sulfur dioxide SO2. In winemaking, sulfur dioxide is used for preservation in order to preserve bottled wines. No additives are allowed in an Aceto Balsamico Tradizionale. No sulfur dioxide either. YetThere may be sulfites in a traditional balsamic vinegar. As with all products made with grapes, these arise naturally during the fermentation process of the grape must through the yeast. However, the concentration of natural sulphites in the traditional is very low.

Travaso: Refers to the transfer and filling of the ABT from one barrel to the next smaller barrel.

Veltsam: A trade name for a balsamic vinegar made from the grape variety "Grüner Veltiner" from Austria by the Mayer + Mayer company.

Verjuice: This is the name given to the juice of green, unripe grapes. This grape juice, which is often histamine-free, can be used to make an acidic seasoning. It's a kind of vinegar substitute. Because the grapes contain very little sugar at this stage of harvest, very little vinegar can form during fermentation. That is why the verjuice has only a slight acidity. The Dijon mustard from France, for example, is made with verjuice instead of vinegar. He also presented an alternative to lemon, the classic wine vinegar, in the kitchen.

Vivace: An unprotected age designation for a rather young, sour, very liquid balsamic vinegar. The name stands for "alive". In terms of taste, such a young balsamic vinegar is best suited to a salad.

Wine vinegar: The name stands for fermentation vinegar, which is obtained from wine (white, red or rosé). In the context of balsamic vinegar, wine vinegar is often the most common ingredient in cheap balsamic vinegar. It is added "to stretch" the grape must and also serves to accelerate the fermentation process when preparing new vinegar.

Zuber: This is an open vessel, usually made of wood and also known as a vat, in which the grapes can be poured at the beginning of the ripening process.