4 ms·

A better question to ask is "what makes it real". The problem I have with "fake" and "real", particularly with Italian and French goods, is there's often a "Pr

A better question to ask is "what makes it real". The problem I have with "fake" and "real", particularly with Italian and French goods, is there's often a "Produced from this region by these people" incorporated into the definition of "real". This is very apparent when you look into things like "Mozzarella". Italy would have you believe that mozzarella could only be produced in Italy as if the region somehow blesses the cheese with magic properties. The reality is the mozzarella is just renat + milk. The only arguable difference is which animal milk is used (for most, it's beef). If the breakdown process of balsamic vinegar ends up producing a chemically and flavor profile identical to just red wine vinegar and grape must, then who cares if it's "fake"?

throwup238 3y ago
> A better question to ask is "what makes it real". Aging in barrels, just like whiskey and a bunch of other alcohols. The geographic designation is only important because it's the only authority that guarantees that the manufacturer is selling what they claim. I couldn't care less about Modena or Reggio Emilia but I want something that's been aged in a barrel, not just mixed with thickener to make it look reduced. It's not acceptable to dilute Everclear with food coloring and flavoring and call it whiskey, regardless of geographic designation, which is what these "fake" balsamic vinegars are essentially doing. > If the breakdown process of balsamic vinegar ends up producing a chemically and flavor profile identical to just red wine vinegar and grape must, then who cares if it's "fake"? The process doesn't produce the same flavors. Not even close. As a lover of real aged balsamic, it just doesn't compare. It's just cheap and good enough for many recipes so I use it as often as the real stuff, but it's a cheap imitation through and through.

throwup238 3y ago

> A better question to ask is "what makes it real". Aging in barrels, just like whiskey and a bunch of other alcohols. The geographic designation is only important because it's the only authority that guarantees that the manufacturer is selling what they claim. I couldn't care less about Modena or Reggio Emilia but I want something that's been aged in a barrel, not just mixed with thickener to make it look reduced. It's not acceptable to dilute Everclear with food coloring and flavoring and call it whiskey, regardless of geographic designation, which is what these "fake" balsamic vinegars are essentially doing. > If the breakdown process of balsamic vinegar ends up producing a chemically and flavor profile identical to just red wine vinegar and grape must, then who cares if it's "fake"? The process doesn't produce the same flavors. Not even close. As a lover of real aged balsamic, it just doesn't compare. It's just cheap and good enough for many recipes so I use it as often as the real stuff, but it's a cheap imitation through and through.