modena balsamic vinegar
balsamico Vinegar
is a traditional viscous flavored vinegar usually used
in Italian gourmet cooking. It is typically used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is very dark and viscous with a complex,
sweet flavor and is much more pricey. True Aged balsamic
vinegar has been aged fifteen years or more.
The finest balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to imitate the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also produce a less costly, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 procedure
done in wood casks that concentrates
the flavors. The flavor is heightened over decades,
with the aged balsamic 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 create 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 dehydration and aging process
that makes aged balsamico vinegar striking and 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 destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
fresh spinach and asparagus. A balsamic salad dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh 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.
