Subjects Introduction  Methods of Production  Ordinary Wine Vinegars  Old Wine Vinegars  “Criaderas y Soleras” Method  “German” Method   Orléans Method  Fruit Vinegars  Flavoured Vinegars  Balsamic Vinegars  What Makes the Difference  Traditional Balsamic Vinegars  Characteristics of Vinegars  Ogourmet Suggestions  References  Suggested Recipes Traditional Balsamic Strawberries
Suggested Products   Wine Vinegar and Grape Must Pedro Ximénez, aged 15 years - 375 ml (Alvear, Spain) $10.90         Modena Balsamic Vinegar, aged 8 years - 250 ml (Acetaia Bellei, Italy) $17.50

References

Parts of these texts are taken from the Wikipedia free encyclopedia (http://wikipedia.org). Consult a topic in English, French or in another language, as the content can vary from one language to another. Use the scientific (or binominal) names rather than common names when conducting research. That way you'll stand a better chance of finding information about a species, as vernacular terms are often associated with several different species, and often with the wrong species.

Apart from this extraordinary encyclopedia, the following sites are of interest if you want to know more about vinegars and their certifications.

Consorzio Aceto Balsamico di Modena:
www.consorziobalsamico.it

Consorzio Produttori Aceto Balsamico Tradizionale di Modena : www.balsamico.it

Consorzio fra Produttori di Aceto Balsamico Tradizionale di Reggio Emilia :
www.acetobalsamicotradizionale.it

European Commission PDO, PGI and TSG certifications:
http://ec.europa.eu/agriculture/foodqual/quali1_en.htm

The “criaderas y soleras” method
http://en.wikipedia.org/wiki/Solera

The Vinegar Institute:
www.versatilevinegar.org