Spanish balsamic
balsamico Vinegar
is a authentic thick flavored vinegar ordinarily used
in Tuscan recipes. It is frequently used as a salad
vinaigrette 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
brand is protected by the Italian government. Unlike
common vinegars, it is dark and thick with a complex,
sweet flavor and is much more expensive. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to mimic the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette 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 procedure
done in oak casks that concentrates
the flavors. The flavour is deepened over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to create 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 balsamic vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh 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.
