Vinegar Aging and Value

Reginald SmithAll About Vinegar, Balsamic Vinegar, Chinese Vinegars, Making Vinegar, Sherry Vinegar, Vinegar Industry0 Comments

Besides raw material, one of the big differentiators between premium and regular vinegars is the aging process. This can range from 2 months for Balsamic of Modena IGP to 6 months for basic sherry vinegar to 12 years for Gran Reserva Sherry or 25 years for Extra Aged (“extravecchio”) balsamic. Price varies accordingly. Below is a quick chart that gives … Read More

China’s “Four Famous Vinegars”

Reginald SmithChinese Vinegars, Regional Vinegars5 Comments

Part I on the history of Chinese vinegar Part II on the fermentation process of Chinese vinegar China has four famous vinegars that are renowned throughout the country and important for their respective regional cuisines. Here we discuss them. It is helpful to read part two (link above) to understand the process by which most Chinese vinegars are made. Zhenjiang … Read More

China’s Vinegar Culture: Making Chinese Vinegar

Reginald SmithChinese Vinegars, Making Vinegar, Regional Vinegars2 Comments

See part I on the history of Chinese vinegars here See part III on the “Four Famous Vinegars” of China here Like all vinegars, the basic path to vinegar is the fermentation of an alcoholic substance by vinegar bacteria. However, instead of using waste wine or liquor, Chinese cereal vinegars start with starchy material, change the starch to glucose and … Read More

China’s Vinegar Culture: A History of Vinegar in Ancient China

Reginald SmithChinese Vinegars, Regional Vinegars, Vinegar History1 Comment

Like most things in China, vinegar has a long recorded history. The character for vinegar, 醋 or cù (pronounced ‘sooh’), is ubiquitous connoting both the condiment as well as a metaphor for a bitter life condition. Chinese civilization first arose primarily along the Yellow River in what is now north central China. Like elsewhere, the development of agriculture and fermented … Read More