modena balsamic vinegar
balsamic Vinegar
is a authentic thick flavoured vinegar typically used
in Tuscan recipes. It is sometimes used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional food product originating 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 heavy with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged fifteen years and upwards.
The finest balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
produces a "traditional" aged balsamic vinegar,
they will also make a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
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 balsamic vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavours. The flavour is heightened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavour. 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 starts the long evaporation and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster and 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.
