balsamic
aged balsamic Vinegar
is a authentic thick flavored vinegar typically 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 import 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 dark and viscous with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged in casks fifteen years or more.
The finest aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to feign the sweetness of the balsamic vinegars. If a company
produces a "traditional" aged balsamic vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
by reduced 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 wood casks that concentrates
the flavours. The flavour is magnified over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged balsamico 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 begins the long dehydration and aging process
that makes aged balsamico 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 recipes. 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 wonderful with lobster and scallops,
spinach and asparagus. A balsamic dressing does well
with winter veggies 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.
