balsamic vinegar
aged balsamic Vinegar
is a authentic viscous flavoured vinegar normally used
in Tuscan cooking. It is sometimes used as a salad
dressing when combined with oil or as a marinade. It
is a traditional import developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and heavy with a complex,
sweet flavor and is much more pricey. True Balsamico
vinegar has been aged 15 years and upwards.
The primo aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to imitate the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
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 barrels that concentrates
the flavours. The flavor is deepened over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged 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 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 occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
artichokes and asparagus. A balsamic salad dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh 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.
