modena balsamic vinegar
balsamico Vinegar
is a traditional viscous flavored vinegar commonly used
in Italian recipes. It is frequently used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is dark and heavy with a complex,
sweet flavor and is much more pricey. True Balsamico
vinegar has been aged 15 years or more.
The best balsamic 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 balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 procedure
done in wood barrels that concentrates
the flavours. The flavor is intensified over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavour. Some
aged balsamico 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 dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not deteriorate 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 component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is great with seafood,
artichokes 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.
