Caroliva balsamic
balsamic Vinegar
is a authentic viscous flavoured vinegar normally used
in Italian recipes. 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
name is protected by the Italian government. Unlike
table vinegars, it is very dark and heavy with a complex,
sweet taste and is much more expensive. True Balsamic
vinegar has been aged in casks fifteen years or more.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our complimentary 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 process
done in wood barrels that concentrates
the flavors. The flavor is intensified over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to make 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 balsamic vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can appreciate 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 component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
spinach and asparagus. A balsamic salad 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.
