18 year aged balsamic
balsamico Vinegar
is a traditional heavy flavored vinegar normally used
in Italian recipes. It is often used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional import that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and thick with a complex,
sweet flavor and is much more costly. True Balsamico
vinegar has been aged 15 years or more.
The best aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to model the sweetness of the better ones. If a company
creates a "traditional" aged balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
by reduced 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 procedure
done in oak casks that concentrates
the flavours. The flavour is magnified over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to create 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 starts the long dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
spinach and asparagus. A balsamic salad dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as new 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.
