Pedro Ximenez balsamic
balsamico Vinegar
is a authentic thick flavored vinegar commonly used
in Tuscan food preparation. It is sometimes used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional import developed in Modena, Italy,
where it has been Produced 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 flavor and is much more costly. True Balsamic
vinegar has been aged in casks fifteen years and upwards.
The primo balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel
to model the sweetness of the balsamic vinegars. If a company
produces a "traditional" aged balsamic vinegar,
they will also make a less costly, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
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 balsamic vinegar,
with a slow aging procedure
done in wood barrels that concentrates
the flavours. The flavour is deepened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavour. Some
older 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 balsamico vinegar unique. Balsamic vinegar
does not deteriorate 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 ruin the taste.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh 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.
