Today’s post is dedicated to a true jewel from our region, with a special focus on the vinegars of our Gardeny brand. But first, we need to give you some context.
After many years in the vinegar industry, in which we have listened and spoken to many people from a plethora of backgrounds, we have found that the terms ‘balsamic’ and ‘Modena’ create a certain amount of confusion. We’ve also found that many people opt for Modena vinegar when they’re really looking for a milder vinegar with sweet notes. This post seeks to explain the differences between balsamic and Modena vinegars and highlight the richness and uniqueness of our balsamic varieties, which are true treasures that hold their own against the finest Italian Modena vinegars.
Modena vinegar (aceto balsamico di Modena, in Italian) is a type of balsamic vinegar that is mainly produced in the Italian province of Modena in Emilia-Romagna. It is known for its quality and richness of flavour.
Balsamic vinegar is a true delicacy that only contains two ingredients: wine and grape must. It contains at least 150 grams of sugar from the same grape per litre, giving it a subtle and incomparable sweetness and making it the preferred choice for those looking for a slightly less acidic vinegar.
Badia Vinagres produces a wide range of balsamic vinegars under our Gardeny label, including apple balsamic vinegar, cava balsamic vinegar, Pedro Ximénez balsamic vinegar, vermouth balsamic vinegar and muscatel balsamic vinegar. We like to refer to the latter as “our local Modena vinegar”. In fact, it could best be described as its first cousin, but made with one of the finest treasures found in our region: the Muscatel grape.
- Our apple balsamic vinegar is a refreshing burst of flavour made from the juice of locally sourced apples harvested at their optimum level of ripeness. It has a milder acidity than wine vinegar with very balanced sweet notes.
- Cava vinegar is a culinary delicacy that is based on the sparkling wine of the same name. Rooted in a rich Catalan wine culture, this vinegar is a versatile option due to its exceptional character and mild acidic notes.
- Pedro Ximénez balsamic vinegar is a true artisanal masterpiece based on ripened grape must. Its uniqueness lies in the meticulous process of obtaining the must from these grapes, which begins with careful manual harvesting. The grapes are spread out on a mesh and left to dry in the sun for several days, ensuring uniform drying. The must is then obtained through a delicate pressing process that produces a wonderful vinegar that is very similar to the Modena variety and a true marvel for lovers of gourmet gastronomy.
- Vermouth vinegar is a tribute to the Catalan tradition of drinking vermouth with aperitifs. It is produced by following the traditional methods of the Italian Alps, with a combination of herbs and spices that lend a special character to vermouth wine. It is a highly original vinegar bursting with unique notes.
- As we touched on before, Muscatel balsamic vinegar is one of the great treasures of our region and that which best resembles the Modena variety. The Badia Vinagres variety is based on the finest muscatel must and wine. Its exceptional balance, freshness and subtle character make this a memorable culinary experience for all who try it.
If you’re looking for vinegars of lower acidity, you could also consider our bittersweet range. In one of our previous blog posts, we explained that these products differ from vinegar in that they have less than 6% acidity. We at Badia Vinagres produce four different bittersweets: port bittersweet, merlot bittersweet, riesling bittersweet and orange tree honey bittersweet.