Caroliva balsamic
aged balsamic Vinegar
is a traditional heavy flavored vinegar commonly 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 food product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and thick with a complex,
sweet flavor and is much more pricey. True Balsamico
vinegar has been aged in casks fifteen years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also make a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
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 oak barrels that concentrates
the flavours. The flavour is deepened over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavour. Some
older balsamic 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 balsamico vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding 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 new 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.
