aged balsamic vinegar
balsamico Vinegar
is a traditional viscous flavoured vinegar ordinarily used
in Italian gourmet cooking. It is frequently used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is dark and viscous with a complex,
sweet taste and is much more costly. True Balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
by reduced 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 flavors. The flavor is magnified over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
aged balsamico 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 dehydration and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic goes
very 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 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.
