Caroliva balsamic
balsamico Vinegar
is a authentic heavy flavoured vinegar normally used
in Italian food preparation. It is typically used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional food product 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
common vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged fifteen years or more.
The best aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to feign the sweetness of the true balsamico. If a company
makes a "traditional" balsamic vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 flavours. The flavour is heightened over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. 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 starts the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the taste.
As a key component
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic salad dressing does well
with winter vegetables 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.
