Spanish balsamic
balsamic Vinegar
is a traditional thick flavored vinegar commonly used
in Tuscan cooking. It is typically used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional import originating 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 very 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 best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to simulate the sweetness of the better ones. If a company
produces a "traditional" aged balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 balsamico vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavors. The flavor is heightened over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. 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 dehydration and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
fresh spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as new 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.
