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Vinegars, sensorial profiles and combinations

The change in the valorization of vinegars was strongly due to balsamic vinegars from Modena and Reggio Emilia, but all other types of vinegars are living a positive moment

by Carlotta Baltini Roversi

The great recovery of vinegars started with the balsamic vinegars from Modena and Reggio Emilia. They are known to have an edge, because they have disciplinary rules of production, that strictly remark the base rules for producing them. Also, they are associated to clear sensorial profiles, well defined during the several tasting sessions by panels of tasters. These elements make a difference with respect to more common vinegars, normally used more as a habit than because of belief. Anyways, all types of vinegars have a specific identity. We propose here a list of vinegars, with their respective sensorial profile and their more frequent combinations.
When choosing between different productions, it should be remembered that their quality derives from the first matter that is used to obtain them.

Traditional balsamic vinegars Dop, from Modena and Reggio Emilia
Intense, dark color; the typical smell is persistent, intense and delicate, pleasantly acetic, with some wooden notes; the bittersweet flavor is balanced.

Combinations: with sauce for crudités or fish, or with mildly seasoned cheese, or as a dessert for strawberries, or digestive after meal


Red wine vinegar
The color can vary from bright to ruby red; the smell is intense and penetrating, fruity; the taste is full-bodied and markedly

Combinations: salads with large leaves, cooked vegetable, roasted fish, and more in general with food with an intense flavor


White wine vinegar
The color varies from light to intense yellow; the smell is delicate and pleasant, persistent; the taste harmonic and fine, fresh.

Combinations: ideal for sauces and vinaigrette, grilled vegetable or marinated fish.


Apple vinegar
The color is amber yellow; the smell recalls the fruit; the taste is consistent and with a mildly acid note.

Combinations: with tender leaf salads, in fruit salads or ingredient in cakes, or as a thirst-quenching drink (after adequate dilution in water)


Jerez Vinagre
There is a common version, a six months old one and the “reserve”, which is more than two years old.
The color is mahogany, more or less intense; the smell is as much marked and penetrating, similar to a wine. The taste is harmonic, dense, sometimes with some wooden notes, especially the “reserve”.

Combinations: with raw vegetables, roasted meet, and even better, in the world famous gazpacho andaluz.


Honey vinegar

It is produced from honey syrup, diluted in water; the color is light yellow, the smell is characterized by intense honey smell (with different tones depending on the type of honey initially utilized), the taste is bittersweet and more or less persistent.

Combinations: with salads and groceries, white roasted meat, and most of all as a dressing for sardines.

by Carlotta Baltini Roversi
02 November 2009 Teatro Naturale International n. 9 Year 1

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