RATING SYSTEM FOR
BALSAMIC VINEGAR OF MODENA
THE ONE- to four-leaf rating
is issued by Assaggiatori
Italiani Balsamico (Italian
Balsamic Tasters Association), a third-party association. The rating guarantees
that each bottle of balsamic
meets the standards of
quality for each classification.
One leaf: Suggested for
salad dressings and every-
day use. Light flavour, slightly
acidic and a more pronounced vinegar flavour.
Two leaves: Good for marinades, barbecuing
and steamed vegetables. More balsamic sweetness
and less added-vinegar flavour.
Three leaves: Suggested for roasted meats,
fish and warm sauces. Enjoy drizzled directly onto
food. Sweeter and smoother than one- and two-leaf balsamics.
Four leaves: Great for special recipes, fresh
fruits, ice cream or drizzled over Parmesan cheese.
Sweet, superb taste. (Because Kirkland Signature
balsamic is such a great value, even at four leaves,
it’s great for any use, from salads to pouring over
a finished meal).—LB
ITALY IS known for many things, including
art, fashion, wine and food. That last category also includes delectable Kirkland
Signature™ Aged Balsamic Vinegar of Modena, with a tangy aroma and a sweet yet
fruity ;avour.
Luca Bombarda, Costco member and
director of sales for Acetum, the supplier
of Kirkland Signature aged balsamic, spent
some time educating me on this liquid
black gold.
Balsamic basics
Balsamic vinegar has been around for
centuries. The ;rst reference to balsamic
vinegar occurred in ;;;;, in the regions of
Modena and Reggio Emilia, Italy.
Nowadays, balsamic production takes
place each September in the Modena area
of north-central Italy. Red and white grapes
are harvested and then pressed. This
pressed, unfermented juice, called “must,”
is simmered for hours in copper cauldrons
over an open ;re, causing the water to evaporate and the must to intensify in ;avour,
resulting in a syrup.
Throughout the aging process, the bal-
samic is transferred to smaller and smaller
wood barrels, and is permeated with ;avour
from these woods. Approved woods for
aging balsamic are oak, cherry, chestnut,
mulberry, acacia, juniper and ash.
Types of balsamic
The type of balsamic generally available
in grocery stores is Balsamic Vinegar of
Modena IGP. Balsamic Vinegar of Modena
IGP is aged at least ;; days, per Italian law,
and wine vinegar and caramel colour may
be added. Millions of litres of this type of
balsamic are produced every year.
Kirkland Signature balsamic has been
aged at least three years, setting it apart
from the ;;-day commercial types in both
quality and value, and no flavourings or
caramel colour are added. While most retail
balsamic receives a one- to two-leaf rating
(see graphic), Kirkland Signature balsamic
of Modena consistently rates four leaves,
making it one of the highest-quality vinegars on the market.
(Members can also find eight- and
;;-year balsamic vinegar from Goccia on
Costco.ca. This vinegar is made from white,
sweet Trebbiana grapes from the hills of
Reggio Emilia in Italy. Other balsamic vin-
egars may be available throughout the year.)
The right partner
Costco has partnered with Acetum, a
Modena-based company with a long tradi-
tion of making ;ne balsamic vinegar, to
make the Kirkland Signature product. “We
chose to partner with Acetum in ;;;;
because of its commitment to preserving
the authenticity and heritage of balsamic
vinegar,” says Pat Fairweather, a Costco
buyer. “Acetum uses traditional methods—
aging the vinegar in barrels, monitoring
the ;avour and quality as it moves from
barrel to barrel—with dedication to quality
at every step. They truly have a passion for
balsamic vinegar, and that comes across in
the end result.”
Acetum’s history spans ;ve generations,
beginning with farmer Giuseppe Bombarda,
who started his balsamic business in the
late ;;;;s. He originally made very small
batches of aceto buono (good vinegar) bal-
samic to give away. Over time, the popular-
ity of and demand for his balsamic grew,
and eventually turned it into the large busi-
ness it is today.
To this day, Acetum remains a family-owned business. “We are vertically integrated, so we have control of the whole
INSIDECOSTCO
BUYINGSMART
Freelance writer Laura
Bode ;lls this issue’s
consumer reporter slot
with this behind-the-scenes
look at a Costco program.
Email questions about this
article to buyingsmart@
costco.com.
art
of Italy
The
Crafting quality
balsamıc vinegar
OUR DIGITAL EDITIONS
Click here for a video showing the
journey of Kirkland Signature balsamic
vinegar, from harvest to home. (See
page 7 for details.)
