Authentic
Modena to the innovative, modern vinegars of Spain. Making vinegar is a simple process. It’s about alcohol, oxygen and time. The hard work is done by microorganisms called acetic acid bacteria, which convert the ethanol in the alcohol to acetic acid, giving vinegar its kick. Considering it’s such a simple process, the different techniques for producing vinegar have a dramatic effect on the final quality and flavour. Most vinegar is produced on a commercial scale designed to be processed as quickly as possible. But if you are looking for a something with a greater depth of flavour then that takes a little more time and attention, like Belazu’s range of vinegars from Catalonia (Spain) Balsamic Vinegar of Modena or the AOC Banyuls vinegar of France, aged for 5 years. There are so many balsamic
editerranean Vinegar has a rich and varied history, from iconic Balsamic Vinegar of
Balsamic Vinegar M
BELAZU TALK US THROUGH WHAT MAKES A GOOD QUALITY BALSAMIC VINEGAR.
and Lambrusco grapes within the consortium catchment area. Once heated it can be fermented in any vessel plastic, metal or wood. Belazu’s producer is rare, using wooden barrels for almost the entire process. Wood is extremely important, different types (oak, chestnut, cherry and juniper) impart a variety of characteristics that you don’t get with polypropylene. It requires great care and attention, including decanting to ever smaller barrels as the vinegar reduces (always leaving roughly 25% in the barrel as a “mother”, similar to sourdough starters). After several years, the vinegar has acidity, sweetness and depth of flavour that is incomparable to industrially produced balsamic. Belazu’s Spanish vinegars come
vinegars available, it can be somewhat of mine field. How can you tell the difference between authentic balsamic and imitation? The name is a good place to start; Balsamic producers are bound by a strict set of regulations set by the consortium of Modena. True balsamic must be referred to as “Balsamic Vinegar of Modena” on pack, made only with grape must and wine vinegar with no added colour or thickening agent. The finest balsamic has more grape must than vinegar, so it should appear in the ingredient list first. A higher density (<1.30) indicates higher quality, a richer, thicker balsamic. Balsamic Vinegar of Modena must be made from the Trebbiano
10 The Delicatessen Magazine
from Catalonia, made using the Schützenbach method. Unlike most, these vinegars are made using a slow fermentation process, 10 times slower than industrial methods. This slower process exposes the alcohol to more air, allowing for a greater conversion of alcohol to vinegar. Allowing more flavour and aromas of the original wine to be retained resulting in a smoother flavour. Belazu’s family run producer, is
deeply inspired by the terroir of Catalonia. As a result their vinegars are made from local specialities, like their apple vinegar. Catalonia is one of the largest producers of apples in Spain, apple vinegar was an obvious choice. We believe that when creating a
wonderful dish it’s worth a little extra effort and time, so Belazu apply this to the way they craft vinegar. We hope you’ll agree you can taste the quality.
W:
www.belazu.com
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