18 year aged balsamic
aged balsamic Vinegar
is a traditional heavy flavoured vinegar commonly used
in Tuscan recipes. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to model the sweetness of the better ones. If a company
creates a "traditional" balsamico vinegar,
they will also create a less costly, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavors. The flavour is magnified over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to make a more complex and intricate taste, and to
add acidity.
The thick syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will destroy the taste.
As a key component
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic salad dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
