Caroliva balsamic
balsamico Vinegar
is a traditional viscous flavoured vinegar typically used
in Tuscan gourmet cooking. It is often used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is dark and viscous with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged 15 years and upwards.
The primo balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to model the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our free Gourmet 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 wood barrels that concentrates
the flavours. The flavor is deepened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
older balsamico vinegar is added to the "must"
to create 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 begins the long evaporation and aging process
that makes aged balsamico vinegar unusual. 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 occasions. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
spinach and asparagus. A balsamic vinaigrette 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.
