aged balsamic vinegar
balsamico Vinegar
is a traditional thick flavoured vinegar normally used
in Italian recipes. It is typically used as a salad
dressing when combined with virgin olive oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and viscous with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to model the sweetness of the better ones. If a company
creates a "traditional" balsamic vinegar,
they will also develop a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette 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 wood barrels that concentrates
the flavours. The flavor is magnified over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to make a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then begins the long evaporation and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding 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.
