modena balsamic vinegar
balsamic Vinegar
is a authentic heavy flavored vinegar ordinarily used
in Italian food preparation. It is typically used as a salad
dressing 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
brand is protected by the Italian government. Unlike
table vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more expensive. True Balsamic
vinegar has been aged fifteen years or more.
The finest balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will add brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also produce a less expensive, 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 balsamico vinegar,
with a slow aging process
done in wood casks that concentrates
the flavours. The flavor is heightened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged balsamic vinegar is added to the "must"
to make 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 evaporation and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
fresh spinach and asparagus. A balsamic dressing does well
with winter vegetables 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.
