balsamic vinegar
balsamic Vinegar
is a traditional thick flavoured vinegar commonly used
in Italian recipes. It is frequently used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is very dark and viscous with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged in casks 15 years and upwards.
The best balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to mimic the sweetness of the better ones. If a company
produces a "traditional" balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
by concentrated 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 procedure
done in wood barrels that concentrates
the flavors. The flavour is heightened over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavour. Some
older balsamic vinegar is added to the "must"
to make 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 evaporation and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
fresh 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.
