Balsamic glaze, also called balsamic cream or balsamic reduction, is a syrupy version of regular balsamic vinegar that has added sweeteners and/or thickeners, sometimes. Within the variety of products, balsamic glaze is made from liquid Balsamic Vinegar of Modena PGI as described in this section which is condensed into a thick sauce, along with other ingredients that will be detailed below.
Unlike balsamic vinegar, balsamic glaze has a shorter history. It is considered a modern, innovative and cheaper version of balsamic, recently introduced on an international scale to reach more consumers that are attracted to balsamic hints.
Until the last century, balsamic glaze was made at home by farmers, as it was considered a poorer version of the much more prized balsamic vinegar, produced in the urban attics of middle-class houses. For this reason, most of today’s balsamic glaze producers are also experts in Traditional Balsamic Vinegar of Modena PDO, Traditional Balsamic Vinegar of Reggio Emilia PDO and Balsamic Vinegar of Modena PGI and are located in northern Italy, in the area of Modena and Reggio Emilia. As a result, some of their balsamic experience and knowledge is also reflected in this variety of products and although quality balsamic glazes are processed industrially, they are somehow linked to the traditional balsamic background that generated them.
What is balsamic glaze made of?
Balsamic glaze is the result of a local recipe used by vinegar makers in Modena and Reggio Emilia and made with the following ingredients: grape must, Balsamic Vinegar of Modena PGI in varying portions, glucose and fructose syrup, and sometimes modified corn starch. The glaze resulting from the thickening process is 100% natural, free of added sugars, dyes and thickeners. It has a perfectly balanced flavor, a uniform syrup-like consistency and it is easy to use and drizzle over food.
This versatile balsamic dressing is mostly used as a finishing sauce and enriched with bold flavorings such as fig, apple, vanilla, strawberry, cherry, raspberries, tomatoes, porcini mushrooms, ginger, white truffle, lemon, pomegranate and many others.
Balsamic glaze: texture, taste and packaging
The balsamic glaze is glossy. It has a rich texture, and should be thick enough to coat the back of a spoon. It is easy to pour, although creamy and has a recognizable, vibrant and complex flavor that never covers the taste of foods it goes with. Depending on its flavoring, balsamic glaze pairs perfectly with fresh and aged cheese, omelets, steaks, fruit salads, vegetables, ice cream, and more.
Because it is mostly used to garnish plated foods and homemade pizzas, balsamic glaze usually comes in squeezable plastic bottles of various capacities, ranging between 150 ml (5.07 fl oz)and 250 ml (8.45 fl oz) and equipped with a dispensing cap for drawing creative decorations on foods.
Balsamic glaze vs balsamic vinegar
The most evident differences between balsamic glaze and balsamic vinegar concern flavor and consistency. Balsamic glaze is distinctly sugary and thicker than balsamic vinegar, which on the other hand has more balanced, natural flavors and perceivable fruity hints. The taste of balsamic vinegar is lingering and fluctuates between tart and sweet, leaving an unanticipated aftertaste at the end, while the taste of balsamic glaze is immediate and flat.
Also, balsamic vinegar is deeply and ancestrally tied to the territory and people of Emilia, its land of origin. Although balsamic glaze comes from the same area, there aresome other importantdifferencesbetween these two types of condiments, based on their corresponding processing methods, such as:
- Geographical identification
- Aging
- Selling price
Geographical identification
Quality balsamic vinegars (Traditional Balsamic Vinegar of Modena, Traditional Balsamic Vinegar of Reggio Emilia and Balsamic Vinegar of Modena) result from binding production specifications, which are respectively the Protected Designation of Origin (PDO) and the Protected Geographical Identification (PGI) certifications, respectively They provide producers with official guidance on the cultivation and harvesting of grapes, the preparation and cooking of musts, and the entire production process, up to the aging, bottling and labeling of the balsamic vinegar.
PDO and PGI seals must be displayed on balsamic vinegar packages as further proof of transparency, traceability and quality.
Balsamic glaze is not subject to any processing specifications, so the quality and origin of the ingredients, along with the processing method, are in the hands of the producers.
This leaves some room for creativity but also for cheap and unhealthy ingredients, so the following should be checked:
- The ingredients of balsamic glaze must be clear and include a relevant amount of Balsamic Vinegar of Modena PGI;
- The producer should have experience in authentic balsamic vinegar;
- The processing site should be located in Modena or Reggio Emilia.
Aging
Aging is essential for balsamic vinegar. Ranging from a minimum of 60 days to a maximum of 3 years for Balsamic Vinegar of Modena PGI (or more, in the case of Aged Balsamic Vinegar of Modena), the aging period increases further when it comes to Traditional Balsamic Vinegar of Modena PDO or Balsamic Vinegar of Reggio Emilia PDO, with a minimum of 12 years or even 25 years and more. Balsamic vinegar is aged inside wooden barrels, while its flavor, color, smell, texture and fragrance slowly mature into the final, excellent condiment, also known as “black gold”.
Balsamic glaze is not aged at all. Its ingredients are mixed and cooked, and once it reaches the desired thickness, the balsamic glaze is bottled, labeled, and ready for store shelves.
Selling price
The quality and origin of the ingredients and raw materials, the processing method, and the aging period of these condiments contribute to their final selling price. As a result, balsamic vinegar is produced in small and expensive batches and sold with high prices. Balsamic glaze, on the other hand, is a cheaper, medium-quality condiment, and is produced in larger batches.
In conclusion, it should be remembered that Italian cuisine owes its success to a perfect and ever-changing combination of tradition and innovation. For this reason, modern balsamic glaze can share the same countertop o pantry with traditional products such as Balsamic Vinegar of Modena PGI, Traditional Balsamic Vinegar of Modena PDO or Traditional Balsamic Vinegar of Reggio Emilia PDO.