Whenever we ask, “What does balsamic vinegar taste like?” or “What does it smell like?”, we refer to the so-called organoleptic characteristics, or physical properties.
First, we should answer the question, “Where does the word organoleptic come from?” Organoleptic comes from the Greek word organon (sense organ) and leptos (which can be taken, grasp) and it relates to the properties of a given substance that can be perceived by one or more sense organs, namely taste (sense of taste), smell (sense of smell), consistency (sense of touch), color (sense of sight) and finally aroma (association of sensory organs). Organoleptic sensory analyses are usually carried out by experts who rate the overall characteristics of the product, based on given sensory parameters.
Both traditional and modern versions of balsamic vinegar undergo organoleptic analysis based on visual, olfactory, tasting and texture parameters. This evaluation is carried out by official experts, who assess the quality of finished balsamic before it is bottled and marketed, and by producers, who periodically investigate their processing cycle to identify and fix flaws and improve their product.
What does balsamic vinegar taste like?
The taste of balsamic vinegar is not the only organoleptic characteristic to consider when it comes to knowing what balsamic vinegar is like. One should evaluate all the characteristics that come from the sense organs, namely:
- visual characteristics (eyes)
- olfactory characteristics (nose)
- gustatory characteristics (mouth)
Visual characteristics
Balsamic vinegar should look clear and brilliant. Any leftovers, in fact, may be due to production or storage mistakes. Fluidity and density depend on the age of the balsamic vinegar: the less aged it is, the more fluid it becomes. Balsamic vinegar, in general, is regularly thick and not overly liquid.
It has a dark brown and glossy color.
Olfactory characteristics
When one smells balsamic vinegar, acidity together with other scents ranging from honey to flowers to syrupy fruit are immediately perceived.
The aromas of balsamic vinegar are divided into:
- primary fragrances, which come directly from cooked must and grapes;
- secondary perfumes, which develop during fermentation.
All scents develop individual sensations, namely:
- intensity, referring to how strong that scent is in the nose;
- persistence, referring to how long that scent is perceived;
- quality, which comes from the overall fragrance.
The aroma of balsamic vinegar is usually described as penetrating and persistent, with pleasant acidity and typical woody overtones stemming from the wooden casks where balsamic is aged. The scent of balsamic is strong but should be balanced between acidity and sweetness. Any mold, rotten or rancid hints are evidence that vinegar has been processed, aged or stored incorrectly.
Gustatory characteristics
When balsamic vinegar meets the taste buds in the mouth, flavors are perceived in the following order:
- Sweet, fruity and delicate aromas
- Tannin acidity resulting from barrel aging
- Bitterness, not significant but still present.
Overall, balsamic vinegar should be sweet-and-sour, balanced, with noticeable acidity and a tang of wood from the barrels. In addition, balsamic vinegar has a lively, frank, full, velvety, intense and persistent taste that should always be in harmony with olfactory traits.
Overall feeling
This final taste-olfactory sensation expresses the overall quality of the balsamic vinegar, which is perceived by the retronasal mucosa and the taste buds of the mouth.
Where the organoleptic characteristics result from
The organoleptic characteristics of balsamic vinegar result from a combination of several factors, including:
- Processing method
- Grapes
- Wood of the casks
- Climate and weather
- Territory and people
- Aging
Processing method
The traditional processing method for the production of balsamic vinegar described in this article develops slowly, accurately and through various stages that, all together, define the entire organoleptic structure of balsamic vinegar. Over the centuries, the traditional method has been integrated with modern technical and scientific notions. Today, they contribute to the success of balsamic vinegar and fit perfectly with other less scientific but still influential aspects, such as the lunar phases, which will be discussed below.
When tasting balsamic vinegar, the sour and sweet components of flavor should blend without covering each other, revealing the nuances of balsamic vinegar.
Any defect in the flavor may be caused by overcooked grape must or by dirt or residue left in the wooden casks.
Lunar phases
One of the oldest and favorite customs of most producers and enthusiasts concerns the lunar cycles that have always influenced cultivation, harvesting and processing of fruits, vegetables and grains. The production of balsamic vinegar is also linked to the lunar phases, which influence the activity of the acetobacteria in the grape must. The processing of balsamic vinegar usually takes place during the waxing crescent moon, and more specifically on the first Tuesday or Friday after the full moon, when fermentation reaches its peak.
Grapes
As set in the official production specifications of balsamic vinegar, grapes are cultivated and harvested in the area of Modena and Reggio Emilia and include the following varieties: Trebbiano, Lambrusco, Ancellotta, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The production process begins with the slow acetification of the cooked must obtained from these grapes, which is boiled for several hours, until it reaches the desired thickness.
Wood of the casks
Once cooked, the grape must is poured into small wooden casks, on a decreasing scale of capacity, from a minimum of 5 to a maximum of 12-13 barrels per set. The types of wood commonly used in cask making are oak, chestnut, ash, robinia and cherry, which have a different degree of porosity and can therefore affect both the rate of evaporation and acetification of the balsamic vinegar and its final aroma. For this reason, hard and resinous woods, such as juniper, are rarely used since the scent they give off could alter the organoleptic characteristics of balsamic vinegar.
Climate and weather
Climate and weather are important factors to consider in the smooth running of the balsamic production cycle. Since this is a very long production process, the influence of weather conditions must be considered. Balsamic vinegar, in fact, requires a warm climate in summer and cold weather in winter, with a wide temperature range between seasons. Humidity should be avoided to limit the damage caused by mold growth.
Summer heat and winter cold contribute to the full maturation of the balsamic: heat provides the energy for chemical transformations and cold blocks them by allowing the suspended particles to settle in favor of clarity and purity. The natural alternation of these two conditions gives balsamic vinegar the organoleptic characteristics that could not develop in any other way.
Territory and people
Like any other typical Italian food and wine product, balsamic vinegar is also linked to the territory, forged by the strong-willed and determined character of its inhabitants. In the area of Emilia, in fact, people are known for their perseverance and strength in facing the hardships of life, always guarding the secrets of their precious balsamic vinegar. This centuries-old tradition has been protected by the intimacy of attics, where a perfect microenvironment and microclimate give the balsamic its unique and unrivaled organoleptic characteristics.
Aging
For balsamic vinegar, aging is crucial. The slow flow of time helps refine the organoleptic characteristics of balsamic and make it extraordinary. Aging takes place inside wooden barrels and cannot be less than 12 years, or 25 years in the case of Extra Old Balsamic Vinegar, which can also exceed 100 years. Based on the years spent inside the barrels, the balsamic will inevitably have increasingly pronounced sensory traits. These long aging periods involve the preservation of methods, gestures and rules, keeping the balsamic tradition alive and transferring its values from one generation to the next, across the centuries.
Organoleptic characteristics of balsamic varieties
Most of the organoleptic characteristics described above refer to the traditional balsamic vinegar, which is the most complete and structured of all balsamic products. However, other balsamic varieties have also special organoleptic traits, and include:
- Balsamic Vinegar of Modena PGI;
- Quality balsamic glazes and creams.
Balsamic Vinegar of Modena PGI
As reported in the section on Balsamic Vinegar of Modena PGI (Protected Geographical Identification), this balsamic variety has a clear, bright appearance and a deep brown color. It has a harmoniously sweet and balanced flavor and a slightly acetic, pleasant and persistent odor. The organoleptic characteristics of Balsamic vinegar of Modena depend on its composition and age. In fact, it is made with a portion of cooked grape must and aged from 60 days up to three years, or more in the case of Aged Balsamic Vinegar of Modena, which is also thicker and has a stronger scent.
Quality balsamic glazes and condiments
These balsamic products are made with cooked must and Balsamic Vinegar of Modena, in varying portions. Unlike balsamic vinegar, the variety such as balsamic glaze described in this section, is more innovative, creative and versatile.
As for organoleptic characteristics, balsamic glaze has a dark brown color, is sugary and only moderately acidic. Its fragrance is mild, and its immediate, not lasting flavor never overwhelms other foods. Because of its creamy texture, balsamic glaze is often used to garnish serving dishes.
As reported in this article on condimento balsamico, the organoleptic characteristics of this type of balsamic condiment are different from those of balsamic glaze: their texture is less thick and more liquid, and their smell and taste is slightly more acidic and penetrating.
What to look for when buying balsamic vinegar?
When you decide to buy balsamic vinegar, it is important to know its organoleptic characteristics well, in order to choose the balsamic vinegar that best suits your taste.
However, it is not always possible to taste or smell balsamic vinegar at the time of purchase, so in addition to knowing what it looks, tastes and smells like, it is important to know what kind of package is available in stores. There is in fact a wide range of balsamic-like products that do not even come close to the original, quality product which is made in Emilia, Italy and are simply called “balsamic vinegar”.
As reported in this article on the best balsamic vinegar, these is what to look for when buying balsamic vinegar:
- Certifications of PDO (Protected Designation of Origin) or DOP in Italian, and PGI (Protected Geographical Identification), IGP in Italian, must be shown on the package;
- Ingredients and nutrition facts must be clearly listed on the label;
- The glass of the bottle must allow inspection of color and thickness;
- The selling price should be related to the quality of balsamic vinegar: traditional PDO balsamic vinegar is more expensive and packaged in a 100 ml glass bottle designed and sealed in wax with a serial number; non-traditional PGI balsamic vinegar belongs to a lower price range and does not have standard packaging.
All of this, together with the evaluation of the organoleptic characteristics that can be done in a tasting session or a sensory analysis on a guided tour in one of the Italian balsamic vinegar factories in Emilia, will allow you to pick the balsamic vinegar that best meets your taste, end use and budget needs.