balsamic vinegar
aged balsamic Vinegar
is a traditional viscous flavored vinegar usually used
in Italian recipes. It is sometimes used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand 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 pricey. True Balsamico
vinegar has been aged in casks fifteen years or more.
The finest balsamico vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to model the sweetness of the true balsamico. If a company
makes a "traditional" balsamico 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 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 process
done in oak barrels that concentrates
the flavours. The flavor is magnified over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to produce a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then starts the long dehydration and aging process
that makes aged balsamic vinegar unique. 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 entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
spinach and asparagus. A balsamic vinaigrette does well
with winter veggies 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.
