aged balsamic vinegar
aged balsamic Vinegar
is a authentic heavy flavoured vinegar commonly used
in Italian gourmet cooking. It is frequently used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is dark and viscous with a complex,
sweet flavor and is much more expensive. True Balsamico
vinegar has been aged in casks fifteen years or more.
The best balsamico vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
produces a "traditional" balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
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 procedure
done in wood casks that concentrates
the flavours. The flavor is deepened over years,
with the balsamic 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 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 degenerate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
spinach and asparagus. A balsamic dressing does well
with winter veggies 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.
