Pedro Ximenez balsamic
balsamic Vinegar
is a authentic thick flavored vinegar typically used
in Italian cooking. It is frequently used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is dark and heavy with a complex,
sweet flavor and is much more pricey. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The primo balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to mimic the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our complimentary 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 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 flavour is deepened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamic vinegar is added to the "must"
to make 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 starts the long evaporation 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 best bottle
and use it on special entrees. 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 wonderful 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.
