Balsamic vinegar gets its name from the Italian word “aceto balsamico” [pronounced: aˈtʃeto balˈsamiko] and refers to a typical sweet-and-sour vinegar that is produced in northern Italy, in the provinces of Modena and Reggio Emilia. This creamy and intensely flavored dressing is used all over Italy and, by now, across the whole world.
In everyday spoken language, not much attention is paid to the naming of balsamic vinegar, so it is often referred to as “balsamic” or just “vinegar”’. However, in written language, e.g., on labels, websites or advertisements, the term “balsamic vinegar” needs to be supplemented by specifications and EC seals referring to P.D.O. (Protected Designation of Origin) and P.G.I. (Protected Geographical Identification), so as to be named in the following way:
- Balsamic Vinegar of Modena P.G.I. (Aceto Balsamico di Modena IGP) referring to a medium to high quality balsamic vinegar.
- Traditional Balsamic Vinegar of Modena P.D.O. (Aceto Balsamico Tradizionale di Modena DOP) and Traditional Balsamic Vinegar of Reggio Emilia P.D.O. (Aceto Balsamico Tradizionale di Reggio Emilia DOP), referring to an aged and higher quality balsamic vinegar.
Why is it called balsamic vinegar?
The following paragraphs provide details on:
- The meaning of the word “vinegar”, from the ancient past.
- The meaning of the adjective “balsamic”
- The reason why the words “vinegar” and “balsamic” formed the name “balsamic vinegar”, encompassing an implicit sense of value and quality.
What are the root words of vinegar?
The word “vinegar” comes from the Latin word “acētum”, which shares the same root “ak-” (to be pungent) with the verb acēre (to sour), as well as of the adjective ācer (sharp, sour).
The French word “vinaigre” also derives from the Latin word vīnum ācre (sour wine), together with the English word vinegar and the Spanish word vinagre.
The concentrated dressing called “vinegar” first appeared in ancient times, in geographically distant areas and was made from grapes, apples and cereals, which could be grown almost everywhere. More recently, the adjective “balsamic” has been added to the word “vinegar” to distinguish balsamic vinegar from less valuable, non-balsamic condiments, still widely used such as: white wine vinegar, red wine vinegar, apple cider vinegar, rice vinegar, pear vinegar, coconut vinegar and other rarely used ones.
Why is it called “balsamic”?
The question most people ask themselves, especially when approaching balsamic vinegar for the first time, is:
why do they call it balsamic and not something else?
The answer lies in the roots of the word “balsamic”. It derives from the ancient Greek bálsamon and the Latin balsamum, and refers to a thick, fragrant balm with faint and penetrating aromas. Moreover, in ancient times, the term “balsamic” referred to energizing, refreshing, and soothing thick vinegar that would bring a diffuse wellbeing and relief to any aching parts of the body.
When did vinegar become balsamic?
Historical and etymological records suggest the adjective balsamic, combined with the word vinegar, first showed up in 1747, in the cellars’ books of the Ducal Palace of Modena, referring to what is today Balsamic Vinegar of Modena P.G.I. and Traditional Balsamic Vinegar of Modena P.D.O.
At that time, there were several so-called balsamic vinegars, to which spices and additives were added to make them more palatable. Despite these varieties, balsamic vinegar of Modena was known to be the best of all, and was used as an antiseptic and healing balm, to treat all kinds of ailments. This considerably reinforced the concept of “balsamic”. Until the Renaissance, balsamic vinegar’s healing properties outweighed its nutritional value. For example, Lucrezia Borgia (1480-1519), an Italian noblewoman from the House of Borgia, used balsamic vinegar to soothe the pain of her labors.
Later, in the nineteenth century, Balsamic Vinegar of Modena spread to other countries around the world and, at the same time, the first dynasties of producers began to nail down the production process and all related names.
In 1965, the first official document on the preparation of Balsamic Vinegar of Modena was published. In 1994, balsamic vinegar producers took steps to improve the content of the official document in order to protect and regulate the use of the name “Balsamic Vinegar of Modena”.
In 2009, after a long and arduous bureaucratic process, the Balsamic Vinegar of Modena was officially included by the European Commission in the register of Protected Geographical Identification (P.G.I.) products, while the Protected Designation of Origin (P.D.O.) for Traditional Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Reggio Emilia had already been obtained in 2000.
The name of balsamic vinegar today
According to a standard definition of balsamic vinegar issued in 1976 by the master tasters of the Consorteria dell’Aceto Balsamico Tradizionale di Modena, a consortium formed by expert tasters and promoters of traditional balsamic vinegar based in Spilamberto, near Modena (Italy):
The true and natural balsamic vinegar [today referred to as traditional] is produced in the area of the ancient Este domains. It is obtained from cooked grape must, matured by slow acetification resulting from natural fermentation and gradual thickening through long aging in sets of barrels made with different types of wood. This 100% aromatic, additive-free dark brown balsamic vinegar flows like a smooth syrup. It has a complex and penetrating aroma, with clear and fragrant acidity. Thanks to a well-balanced, inimitable sweet-and-sour flavour, balsamic vinegar is full-bodied and savory and has velvety undertones that perfectly match with its olfactory characteristics.
Today, the name balsamic vinegar clearly and unambiguously refers to two ranges of balsamic, produced in Modena and Reggio Emilia;
- Balsamic Vinegar of Modena PGI;
- Traditional Balsamic Vinegar of Modena PDO / Traditional Balsamic Vinegar of Reggio Emilia PDO.
Based on the processing method described in this section on how balsamic vinegar is made, the characteristics of these two different ranges of balsamic vinegar can be divided into two groups:
1. Based on the traditional meaning of the name, balsamic vinegar has healthy properties that bring wellness to the human body
Including:
- High mineral salt content;
- Disinfectant, antibacterial and antiviral properties;
- Antioxidant properties;
- Slowing down gastric activity and increasing a sense of satiety;
- Limited calorie intake and low cholesterol content.
2. The current meaning of the name, essentially refers to the organoleptic characteristics of balsamic vinegar
These characteristics can be summarized as follows:
- Delicate, persistent aroma with harmonious acidity
- Sweet-sour and balanced flavor
- Clear, bright, brown appearance
- Thick and glossy texture.
→ Read here to learn more about the sensory characteristics of balsamic vinegar.