Spanish balsamic
balsamico Vinegar
is a traditional viscous flavoured vinegar ordinarily used
in Italian food preparation. It is typically used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product originating in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
table 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 or more.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to model the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamic vinegar,
they will also make a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in oak casks that concentrates
the flavors. The flavour is magnified over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
aged balsamic 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 starts the long evaporation and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
fresh spinach and asparagus. A balsamic dressing does well
with winter veggies 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.
