"Sarge" > wrote:

>I am trying to make a balsamic style vinegar. Is there any Italians from
>Modena Region (or others knowledgeable) that make balsamic vinegar that can
>comment?
>
>I have a batch of vinegar that got a pungent smell. I dumped it and
>started some new batches. They have the expected vinegar aroma not the
>pungent aroma.
>I have no idea why the one batch smelled pungent and noone has been able to
>explain it.
>I am guessing that I left it too long and the vinegar turned into something
>else or I didn't get enough air into it and some anaerobic bacteria beat out
>the mother.
>The articles I have seen on vinegar making are pretty sketchy. Does anyone
>have details on vinegar making and how balsamic vinegar is given that unique
>taste?
>
>Sarge
>

First, you'll have to move to Italy, specifically the Modena or Reggio
region, as balsamic vinegar can only be made in those regions.
Next, you'll have to wait at least 10 years since that is the minimum
age of a true balsamic. Better balsamics are aged 25 years or more.
A simpler option is to go to your local Costco and buy a pair of
bottles of vinegar with balsamic labels ;-).
Several years ago, we were given a Christmas gift of a 3.4 ounce
bottle of true balsamic vinegar. It is thick, rich and has a flavour
that is unbelievably delicious. We have less half of it left, it's
saved for special occasions and dispensed almost by the drop. The
stuff from Costco is definitely not in the same league but, still
tastes good when used liberally, along with EVOO on green salads.

Ross.