Spanish balsamic
aged balsamic Vinegar
is a traditional thick flavored vinegar normally used
in Tuscan gourmet cooking. It is sometimes used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand 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 Balsamic
vinegar has been aged fifteen years or more.
The best balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to model the sweetness of the better ones. If a company
makes a "traditional" balsamic vinegar,
they will also make a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 process
done in wood casks that concentrates
the flavours. The flavour is magnified over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous 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 begins the long dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the taste.
As a key component
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
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.
