modena balsamic vinegar
aged balsamic Vinegar
is a traditional thick flavoured vinegar normally used
in Italian recipes. It is typically used as a salad
dressing when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name 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 Balsamic
vinegar has been aged fifteen years or more.
The primo balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to simulate the sweetness of the better ones. If a company
makes a "traditional" aged balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
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 procedure
done in oak barrels that concentrates
the flavours. The flavor is intensified over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older 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 evaporation 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 cherish your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key component
in vinaigrette dressings, balsamic pairs
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
fresh spinach and asparagus. A balsamic dressing 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.
