Pedro Ximenez balsamic
aged balsamic Vinegar
is a authentic viscous flavoured vinegar normally used
in Tuscan food preparation. It is often used as a salad
dressing when combined with virgin olive oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is dark and viscous with a complex,
sweet taste and is much more expensive. True Aged balsamic
vinegar has been aged in casks 15 years and upwards.
The primo balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to imitate 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 free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 balsamic vinegar,
with a slow aging process
done in oak casks that concentrates
the flavours. The flavor is intensified over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
aged balsamic 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 starts the long dehydration and aging process
that makes aged balsamico vinegar unusual. 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 heat or cook balsamic vinegar
as it will destroy the taste.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster and scallops,
artichokes and asparagus. A balsamic dressing does well
with winter vegetables 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.
