modena balsamic vinegar
aged balsamic Vinegar
is a authentic viscous flavoured vinegar ordinarily used
in Tuscan food preparation. It is frequently used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more pricey. True Balsamico
vinegar has been aged fifteen years and upwards.
The best balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Salad 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 flavours. The flavor is intensified over years,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. 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 unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as new 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.
