Spanish balsamic
balsamic Vinegar
is a traditional heavy flavored vinegar commonly used
in Italian cooking. It is frequently used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional product 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 expensive. True Aged balsamic
vinegar has been aged in casks fifteen years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" aged balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 wood casks that concentrates
the flavours. The flavor is deepened over years,
with the aged balsamic vinegar being kept in fine oak 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 evaporation 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 appreciate your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
artichokes and asparagus. A balsamic vinaigrette 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.
