18 year aged balsamic
balsamico Vinegar
is a authentic viscous flavored vinegar usually used
in Italian cooking. It is sometimes used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is dark and thick with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks fifteen years or more.
The finest balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to simulate the sweetness of the better ones. If a company
produces a "traditional" aged balsamic vinegar,
they will also create a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette 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 oak 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 flavour. Some
aged balsamico 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 starts 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 appreciate your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
fresh spinach and asparagus. A balsamic vinaigrette 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.
