Grana Padano PDO “Riserva” aged over 24 months


Grana Padano PDO “Riserva” aged over 24 months and Balsamic Vinegar of Modena PGI 5 seals “Aged”  

Grana Padano PDO “Riserva” aged over 24 months is a product with a long ripening process that can take or even exceed 30-36 months. They are not as common as the other types, but display interesting and very distinct characteristics. In fact, the effects of the extended ripening process significantly influence the colour of the paste, its structure and taste-olfactory profile. The presence of tyrosine crystals and small ‘spheres’ of lactate is even more evident than with products ripened for shorter periods, the moisture content is lower and the product is harder and crumblier. It has a very high granularity both during slicing and in the mouth where, nevertheless, also due to the high level of salivation it produces, it is easily dissolved. From a gustatory and olfactory perspective, the overall intensity is very high. Aromatically, notes of roasted nuts (chestnut, walnut) are perceivable, as well as intense ‘animal’ aromas reminiscent of meat broth. The product also has a slight spiciness in the mouth. As for the taste: the sweet notes, so intense in the younger products, have completely disappeared. Sapidity and acidity are medium to high.

To support, balance and counteract its complexity and strength, it must be paired with a Balsamic Vinegar of Modena that also excels in terms of intensity and olfactory complexity. The sensations of dried and dehydrated fruit, predominant in this Grana Padano, should, according to the criterion of concordance, also be found in the Balsamic Vinegar of Modena chosen for the pairing. The latter, however, will also be characterised on a taste level by softness and sweetness to compensate for the slight spiciness and savouriness of the cheese. To enrich the pairing, a Balsamic Vinegar of Modena made complex by ageing will be chosen. It will present a wide range of olfactory scents that are most perceptible in the retro-olfactory phase and that return after swallowing . Hints of undergrowth and spices, woody notes (cedar and other aromatic woods) and sweet roasts of cocoa and coffee rounded off by intense fruity aromas of dried plums, figs, dates and caramelised fruit figure among its different scents. The product should be dense and creamy, and the structure and body will ensure a perfect integration with the sensory prestige of this Grana Padano Riserva aged over 24 months. We are therefore looking for an Aged Balsamic Vinegar of Modena that provides ‘richness’ and ‘fullness of flavour’ and has incredible aromatic persistence.
The Balsamic Vinegar of Modena that we suggest for this pairing is well identified in the Consortium Profile system with 5 seals ‘Aged’.