balsamic vinager
balsamic Vinegar
is a traditional heavy flavoured vinegar ordinarily used
in Tuscan food preparation. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged 15 years or more.
The best balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to model the sweetness of the better ones. If a company
makes a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 balsamic vinegar,
with a slow aging process
done in oak casks that concentrates
the flavors. The flavour is deepened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. 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 striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
spinach and asparagus. A balsamic vinaigrette 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.
