balsamic
balsamico Vinegar
is a traditional thick flavoured vinegar commonly used
in Tuscan gourmet cooking. It is often used as a salad
dressing when combined with virgin olive oil 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 very dark and viscous with a complex,
sweet taste and is much more costly. True Balsamic
vinegar has been aged 15 years or more.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
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 procedure
done in wood barrels that concentrates
the flavors. The flavour is heightened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick 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 starts the long evaporation and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
artichokes 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.
