Caroliva balsamic
aged balsamic Vinegar
is a traditional heavy flavored vinegar normally used
in Tuscan recipes. It is sometimes used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is dark and viscous with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The best balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel
to imitate the sweetness of the true balsamico. If a company
produces a "traditional" aged balsamic vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
by reduced 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 flavours. The flavor is heightened over years,
with the aged balsamic 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 begins the long evaporation 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 treasure your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
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.
