aged balsamic vinegar
aged balsamic Vinegar
is a traditional viscous flavored vinegar typically used
in Italian recipes. It is sometimes used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is dark and thick with a complex,
sweet taste and is much more pricey. True Balsamic
vinegar has been aged fifteen years and upwards.
The best balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
creates a "traditional" balsamico vinegar,
they will also develop a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
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 balsamic vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavours. The flavour is intensified over decades,
with the vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. 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 dehydration and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
fresh spinach and asparagus. A balsamic vinaigrette 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.
