aceto balsamico
aged balsamic Vinegar
is a authentic viscous flavoured vinegar usually used
in Italian food preparation. It is typically used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is dark and viscous with a complex,
sweet taste and is much more expensive. True Balsamic
vinegar has been aged fifteen years or more.
The best balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
makes 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 Dressings.
Balsamic vinegar is Made
by concentrated 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 process
done in oak barrels that concentrates
the flavours. The flavor is heightened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to produce 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 starts 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 appreciate 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
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with scallops,
artichokes and asparagus. A balsamic dressing does well
with winter veggies 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.
