We are gathered in the tasting room at Fattoria Uccelliera. Grace carefully pours several dots of aged vinegar on our spoons.
We taste youngest to oldest and begin with a five year. I am not exaggerating when I say that each and every taste is sumptuous.
The five year old vinegar has bite. It is more acidic and sharp than its older siblings.
The eight year old vinegar has sweet notes of cherry and is fruit forward.
The 12 year official Aceto Balsamico Tradizionale di Modena sings. It lingers in the back of my mouth and skips along my tongue. It is smooth, thick, syrupy, caramel-like and complex. This is balsamic vinegar.
We also taste balsamic jams, jellies and balsamic drizzled on Parmigiano-Reggiano—pure heaven.
Balsamic vinegar recipes next…