modena balsamic vinegar
aged balsamic Vinegar
is a authentic thick flavored vinegar normally used
in Tuscan food preparation. It is often used as a salad
dressing when combined with virgin olive oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Produced 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 costly. True Aged balsamic
vinegar has been aged fifteen years and upwards.
The finest balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the true balsamico. If a company
creates a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but high quality
vinegar as well.
View
our free 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 about
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 deepened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
older balsamic vinegar is added to the "must"
to produce 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 starts the long evaporation and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
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.
