aged balsamic vinegar
aged balsamic Vinegar
is a authentic viscous flavoured vinegar usually used
in Tuscan recipes. It is frequently used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is dark and heavy with a complex,
sweet flavor and is much more expensive. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The best aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to mimic the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" aged balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 balsamic vinegar,
with a slow aging process
done in oak casks that concentrates
the flavours. The flavor is deepened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
older 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 starts the long dehydration 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 appreciate your best bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is great 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 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.
