aged balsamic vinegar
balsamico Vinegar
is a authentic viscous flavoured vinegar commonly used
in Tuscan recipes. It is often used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional import developed in Modena, Italy,
where it has been Made 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 expensive. True Balsamico
vinegar has been aged in casks fifteen years or more.
The primo balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
makes a "traditional" aged balsamic vinegar,
they will also create a less costly, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 process
done in oak casks that concentrates
the flavours. The flavour is heightened over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged balsamic 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 evaporation 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 treasure your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
