balsamic vinegar
balsamic Vinegar
is a traditional viscous flavoured vinegar ordinarily used
in Tuscan gourmet cooking. It is frequently used as a salad
vinaigrette when combined with 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
common vinegars, it is very dark and viscous with a complex,
sweet flavor and is much more expensive. True Balsamic
vinegar has been aged in casks 15 years or more.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel
to feign the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Produced
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 oak casks that concentrates
the flavors. The flavor is deepened over decades,
with the vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
older 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 balsamico vinegar unusual. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the taste.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
spinach 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.
