18 year aged balsamic
balsamico Vinegar
is a authentic viscous flavored vinegar normally used
in Italian recipes. It is sometimes used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional product 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
common vinegars, it is dark and heavy with a complex,
sweet taste and is much more pricey. True Aged balsamic
vinegar has been aged in casks 15 years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in wood casks that concentrates
the flavors. The flavor is magnified over years,
with the vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavour. Some
aged balsamic vinegar is added to the "must"
to produce 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 balsamico vinegar unusual. 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 entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is great with seafood,
fresh spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
