Spanish balsamic
balsamic Vinegar
is a traditional thick flavored vinegar usually used
in Italian food preparation. It is often used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional import that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is very dark and thick with a complex,
sweet taste and is much more costly. 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 trebbiano grapes. Lesser ones will include brown sugar or caramel
to feign the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also make a less costly, but 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 balsamic vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavors. The flavor is heightened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged 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 begins the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not deteriorate 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 component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with scallops,
fresh spinach and asparagus. A balsamic salad dressing does well
with winter veggies 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.
