Caroliva balsamic
balsamic Vinegar
is a traditional heavy flavoured vinegar typically used
in Italian food preparation. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional import 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 very dark and heavy with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The primo balsamico vinegars
have nothing else added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to mimic the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamic vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 wood casks that concentrates
the flavours. The flavor is intensified over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavour. 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 starts the long dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate 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 ruin the taste.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic dressing does well
with winter veggies 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.
