The balsamic finish that Andrew Zimmern cannot do without
According to Andrew Zimmern, buying the right type of balsamic vinegar is what ensures a fantastic ending to the meal.
Comedian Jim Gaffigan jokes, in a quip about British cuisine, that vinegar is only good for cleaning. Don't take it too seriously: the right vinegar can enhance the flavor of a delicious dish.
While apple cider vinegar and red wine vinegar are good complements, balsamic vinegar is the most outstanding of all. It's made from fermented grape concentrate, which is then aged to develop its intense and distinctive flavors. Not all bottles are created equal. According to Andrew Zimmern, host of "Bizarre Foods," buying the right kind of balsamic vinegar is the only way to ensure a fantastic ending to your meal.
In an interview with Food & Wine, Zimmern explains that after taking his peach tart out of the oven, he serves it with vanilla ice cream and Malpighi Saporoso balsamic vinaigrette, a sauce made with balsamic vinegar, or with Noble Tonic, a dressing made with sherry vinegar. The idea of combining vinegar with a sweet dessert might seem strange, but Zimmern believes that balsamic vinegar is the key to exquisite desserts.
These aren't the only balsamic products Zimmern keeps on hand. In a video on his Substack account, he explains some of his favorite vinegars. While he expresses a certain aversion to balsamic vinegar, he admits to having a few glazes: he might finish his dishes with a touch of Saba balsamic dressing or drizzle dinner with Condimela, a syrup made from barrel-aged apples in the style of balsamic vinegar.
Authentic balsamic vinegar originates from the Italian city of Modena and is a grape concentrate fermented for 12 years or more. This lengthy process makes it a rare and coveted product. Therefore, the balsamic vinegar in your pantry is likely not the real thing, but one of the many imitations marketed as balsamic vinegar of Modena.
Zimmern has a deep disdain for balsamic vinegar of Modena. In a Substack article, he explained that the BVM label can be applied to products made with very little grapes and many additives: "I could make homemade mushroom soup and call it balsamic vinegar if I wanted." Even so, he clarifies that authentic balsamic vinegar can be the perfect complement to both savory and sweet dishes, although he acknowledges that its price can be prohibitive.