balsamic vinager
balsamico Vinegar
is a traditional heavy flavored vinegar normally used
in Tuscan cooking. It is often used as a salad
dressing when combined with 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
table vinegars, it is dark and viscous with a complex,
sweet flavor and is much more pricey. True Aged balsamic
vinegar has been aged 15 years or more.
The primo aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
creates a "traditional" aged balsamic vinegar,
they will also create a less expensive, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
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 process
done in wood casks that concentrates
the flavors. The flavour is magnified over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamic 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 balsamico vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure 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 pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is great with scallops,
artichokes 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.
