Caroliva balsamic
aged balsamic Vinegar
is a authentic thick flavoured vinegar usually used
in Tuscan food preparation. It is typically used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Produced 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 expensive. True Aged balsamic
vinegar has been aged in casks 15 years or more.
The best aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to feign the sweetness of the true balsamic vinegars. If a company
produces a "traditional" aged balsamic vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our complimentary 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 procedure
done in wood barrels that concentrates
the flavours. The flavour is heightened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to produce 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 dehydration 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 cherish your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
artichokes and asparagus. A balsamic vinaigrette 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.
