紅酒醋同意大利黑醋有咩分別

答：
黑醋是意大利摩德納的特產，顏色深啡黑色的醋。按古老法釀製的話是主要用一種叫(Lambrusco)的白葡萄釀製。用Lambrusco葡萄榨汁之後慢火煮濃至2/3左右入木桶發酵，一般會發酵出5~6%酒精便停止下來，之後會慢慢氧化和因為醋酸菌的作用下轉化成醋。之後注入由大到小的木桶陳年十二年以上，陳年時會慢慢蒸發變純，由最初八十升左右陳年蒸發成十多升左右的狀態便可以入樽上市了。
黑醋的比一般的白醋味道來得純和，也有特別的香味和濃度比較高。用法上除了作沙律汁的基調之外還有煮。意大利菜中有些菜色的汁是用煮濃的黑醋做成的，其他的醋一般不會烹煮。(我個人覺得黑醋作沙律汁配蔬菜和海鮮就幾正，配肉類就麻麻地。可能是太純欠了點野性啦！)

紅酒醋和黑醋的釀製也有點相似，紅、白葡萄葡萄榨汁之後發酵，之後會因為醋酸菌的作用下轉化成醋，注入木桶陳年幾年左右入樽上市。顏色上像玫瑰紅酒味道也較接近一般的白醋，不過還是比較一般白醋純一點點和有點香味。一般用作有肉的沙律作沙律汁。例如凱撒沙律中一般也有煙肉、雞肉等材料，凱撒沙律的沙律汁便是用紅酒醋作基調做出來的了。

黑醋是意大利摩德納的特產，顏色深啡黑色的醋。

red wine vinegar: ideal for salad dressings and marinades. use in chutney and relish, enhance the flavour of sauces and mayonnaise.

Balsamic vinegar: The unique and traditional balsamic vinegar of Modena, Italy is made from the 'must' (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These 'musts' cannot have anything added. The must is then boiled down in open pots over a direct flame.
Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries or even drunk from a small glass to conclude a meal. when you buy balsamice vinegar read their label.. cos different label got different taste n use

I like to use balsamic vinegar to roast chicken.. it make it the chicken sweet, juicy, tender ^^

2007-05-04 11:59:20 補充：
sry if not balsamic vinegar then i have no idea whats 意大利黑醋