aged balsamic vinegar
balsamico Vinegar
is a authentic heavy flavored vinegar ordinarily used
in Tuscan food preparation. It is typically used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional food product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and thick with a complex,
sweet taste and is much more expensive. True Balsamico
vinegar has been aged in casks 15 years or more.
The primo balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also create a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 balsamico vinegar,
with a slow aging procedure
done in wood barrels that concentrates
the flavours. The flavour is deepened over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to make 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 balsamic vinegar unusual. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
fresh 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.
