Black vinegar is a specialty of Modena, Italy. It is dark brown and black. If it is brewed according to the ancient method, it is mainly brewed with a white grape called (Lambrusco). Squeeze the juice from Lambrusco grape, simmer until it is about 2/3 thick, and ferment in wooden barrels. Generally, 5-6% alcohol will stop after fermentation, and then slowly oxidized into vinegar under the action of acetic acid bacteria. After that, it is poured into wooden barrels from big to small and aged 12 years or more. When it gets old, it will gradually evaporate and become pure. From the initial 80 liters to 10 liters, it can be put on the market.

Black vinegar tastes more pure than ordinary white vinegar, and also has a special flavor and higher concentration. Besides being the basic color of salad juice, it is also used for cooking. Some vegetable juices of Italian dishes are boiled in black vinegar, and some are generally not cooked. Personally, I think black vinegar with vegetable and seafood salad juice is just right, but it will be numb with meat. Maybe it's too pure and a little wild! )

The brewing of red wine vinegar and black vinegar is also somewhat similar. Red and white grapes are fermented after juicing, and then they will be converted into vinegar under the action of acetic acid bacteria, which will be injected into wooden barrels for several years before entering the market. Red wine like rose is close to ordinary white vinegar in color, but it is still a little purer and more fragrant than ordinary white vinegar. Generally, meat is used to make salad and salad juice. For example, Caesar salad generally contains bacon, chicken and other materials, and Caesar salad salad juice is based on red wine vinegar. Black vinegar is a specialty of Modena, Italy. It is dark brown black vinegar. Red wine vinegar: ideal salad dressing and marinade. Used in hot and sour sauces and condiments to enhance the flavor of sauces and mayonnaise.

Balsamic vinegar: The unique and traditional balsamic vinegar in Modena, Italy is mainly made from the "juice" (unfermented juice) of Trebiano grapes. Other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "must" can't have any attachments. Then put the grape juice into an open pot and boil it with direct fire.

Commercial grade balsamic vinegar can be used in salad dressing, gravy and sauce. Chefs use various quantities of traditional vinegar and condiments in simple dishes, and they can notice the complex taste of balsamic vinegar. Young vinegar (3-5 years) is used for salad dressing, while middle-aged balsamic vinegar (6- 12 years) is used to strengthen sauces, pasta and risotto. Old vinegar (/kloc-more than 0/2 years old) is very rich and thick, and it is sparsely used to strengthen ordinary meat or fish, fresh fruits such as strawberries, and even to finish a meal from an all-glass wine glass. When you buy balsamic vinegar, please read their labels ... because different labels have different tastes.

I like to roast chicken with balsamic vinegar .. which makes its chicken sweet, juicy and tender.

Supplementary explanation:

If it's not Italian black vinegar, I don't know what Italian black vinegar is.