Most balsamic vinegars are made from fermented boiled grape must, whereas Minus 8 is made from finished wine. What's incredibly unique is that Minus 8 wine vinegar is made from grapes that are picked well past normal harvest, in the winter, when the temperature is at least -8ยบ C. The grapes are then specifically picked to make the wine for Minus 8 vinegar. The viscosity of Minus 8 is due to natural oxidization, freezing & aging. Balsamic viscosity is generally due to boiling and aging. Minus 8 contains a high residual amount of tartaric acid due to cool climate grape growing and grape variety. Tartaric acid is not volatile like acetic acid and this makes Minus 8 unique for reduction and finishing in culinary use. Minus 8 also differs from flavored or infused vinegars. In those vinegars, fruits, honey, spices, wines or alcohol have been added to the vinegar.Traditional fermentation takes several months and modern fermentation equipment, such as vinegar processing units for fast/high volume fermentation is used. Not so with Minus 8! How then is it made? The grape grower, winemaker and vinegar maker are one and the same. Minus 8 is blended in a similar way to that in which sherry is blended in a solera system and is then aged several years before release. Minus 8 is totally unique and is made in one location only!
Saturday, May 19, 2012
What Makes Minus 8 So Special?
Most balsamic vinegars are made from fermented boiled grape must, whereas Minus 8 is made from finished wine. What's incredibly unique is that Minus 8 wine vinegar is made from grapes that are picked well past normal harvest, in the winter, when the temperature is at least -8ยบ C. The grapes are then specifically picked to make the wine for Minus 8 vinegar. The viscosity of Minus 8 is due to natural oxidization, freezing & aging. Balsamic viscosity is generally due to boiling and aging. Minus 8 contains a high residual amount of tartaric acid due to cool climate grape growing and grape variety. Tartaric acid is not volatile like acetic acid and this makes Minus 8 unique for reduction and finishing in culinary use. Minus 8 also differs from flavored or infused vinegars. In those vinegars, fruits, honey, spices, wines or alcohol have been added to the vinegar.Traditional fermentation takes several months and modern fermentation equipment, such as vinegar processing units for fast/high volume fermentation is used. Not so with Minus 8! How then is it made? The grape grower, winemaker and vinegar maker are one and the same. Minus 8 is blended in a similar way to that in which sherry is blended in a solera system and is then aged several years before release. Minus 8 is totally unique and is made in one location only!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment