Caroliva balsamic
balsamic Vinegar
is a traditional heavy flavoured vinegar usually used
in Italian gourmet cooking. It is typically used as a salad
vinaigrette when combined with 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
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 15 years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to model the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Made
by concentrated 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 balsamic vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavors. The flavour is heightened over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous 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 begins the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can appreciate your finest bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
artichokes and asparagus. A balsamic salad dressing does well
with winter veggies 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.
