18 year aged balsamic
aged balsamic Vinegar
is a traditional heavy flavored vinegar usually used
in Italian food preparation. It is often used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional food 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
table vinegars, it is dark and viscous with a complex,
sweet flavor and is much more expensive. True Balsamic
vinegar has been aged fifteen years or more.
The primo aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
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 balsamico vinegar,
with a slow aging process
done in wood barrels that concentrates
the flavors. The flavor is magnified over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged balsamic vinegar is added to the "must"
to create a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not deteriorate 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 flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
artichokes and asparagus. A balsamic salad dressing does well
with winter veggies 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.
