aged balsamic vinegar
aged balsamic Vinegar
is a authentic heavy flavoured vinegar ordinarily used
in Tuscan gourmet cooking. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is dark and viscous with a complex,
sweet taste and is much more pricey. True Balsamico
vinegar has been aged in casks 15 years or more.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to feign the sweetness of the authentic balsamic vinegars. If a company
makes a "traditional" balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
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 process
done in oak barrels that concentrates
the flavours. The flavour is deepened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavour. Some
aged 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 dehydration and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is great 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 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.
