Pedro Ximenez balsamic
balsamico Vinegar
is a traditional heavy flavoured vinegar commonly used
in Tuscan recipes. It is often used as a salad
dressing when combined with virgin olive oil or as a marinade. It
is a traditional import 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 thick with a complex,
sweet flavor and is much more pricey. True Aged balsamic
vinegar has been aged in casks 15 years and upwards.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to imitate the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also create a less expensive, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Produced
by reduced 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 oak barrels that concentrates
the flavors. The flavour is heightened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavour. 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 evaporation and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
fresh spinach 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.
