aged balsamic vinegar
balsamic Vinegar
is a traditional viscous flavored vinegar usually used
in Tuscan recipes. It is often used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is very dark and heavy with a complex,
sweet taste and is much more expensive. True Balsamico
vinegar has been aged in casks fifteen years or more.
The primo balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
by reduced 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 barrels that concentrates
the flavours. The flavour is heightened over years,
with the vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
older balsamic vinegar is added to the "must"
to create 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 begins the long dehydration and aging process
that makes aged balsamico 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 occasions. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
artichokes and asparagus. A balsamic dressing does well
with winter vegetables 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.
