balsamic vinager
balsamic Vinegar
is a authentic heavy flavored vinegar commonly used
in Tuscan food preparation. It is sometimes used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food 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 heavy with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged in casks 15 years and upwards.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also create a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
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 oak barrels that concentrates
the flavours. The flavour is magnified over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
older balsamic vinegar is added to the "must"
to produce 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 balsamic vinegar unusual. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not heat 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 seafood,
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.
