balsamic vinegar
balsamico Vinegar
is a authentic viscous flavoured vinegar normally used
in Tuscan gourmet cooking. It is frequently used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product that was developed in Modena, Italy,
where it has been Created 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 costly. True Aged balsamic
vinegar has been aged 15 years or more.
The finest balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to mimic the sweetness of the true balsamico. If a company
creates a "traditional" aged balsamic vinegar,
they will also create a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging process
done in oak barrels that concentrates
the flavors. The flavor is heightened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy 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 syrup is transferred
to oak casks to ferment in the open
air and then begins the long evaporation 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 occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful 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.
