Grana Padano PDO 16-20 months


Grana Padano PDO 16-20 months and Balsamic Vinegar of Modena PGI 4 seals “Aged”

Grana Padano 16-20 months is a well-balanced product that can still be generically defined as ‘delicate’ even though the tactile and aromatic sensations typical of more structured products begin to shine through. It is a product that pleases all palates; the intensity of the aromas is medium-high. Clear lactic, buttery notes can still be perceived, and vegetal and slightly roasted notes also emerge. To the taste, the product has a balanced flavour without excessive peaks. It may have a slight acidity and some medium-low savoury notes; the sweetness is perceived to a lesser extent than in the younger type. These characteristics are an elective match for a Balsamic Vinegar of Modena characterised by spicy aromatic notes, toasted hints, tobacco leaves and bitter cocoa, sweetened by nuances of ripe fruit, black fruit compote and cooked must.

This pairing recalls a balanced and complex Balsamic Vinegar of Modena where sweetness prevails over sourness and the density of the texture gives the product rotundity. It offers velvety and persuasive sensations conducive to the tasting of Grana Padano 16-20 months, which blend with the granularity of its structure and with the sparse tyrosine crystals concentrated in the peripheral area, closest to the rind. The combination of the viscosity of the Balsamic vinegar and the granularity of the Grana Padano thus creates a pleasant sensation of creamy sweetness.
The Balsamic Vinegar of Modena that we suggest for this pairing is well identified in the Consortium Profile system with 4 seals ‘Aged’.