Pedro Ximenez balsamic
balsamic Vinegar
is a traditional viscous flavoured vinegar usually used
in Italian recipes. It is typically used as a salad
dressing when combined with oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is dark and thick with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
creates a "traditional" balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
by concentrated 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 balsamico vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavors. The flavour is heightened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamico vinegar is added to the "must"
to make 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 evaporation and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the taste.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic salad 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.
