modena balsamic vinegar
balsamico Vinegar
is a traditional heavy flavoured vinegar normally used
in Tuscan food preparation. It is sometimes 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 Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and thick with a complex,
sweet taste and is much more costly. True Balsamic
vinegar has been aged fifteen years or more.
The finest balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also produce a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
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 balsamic vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavors. The flavor is deepened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to produce a more complex and intricate taste, and to
add acidity.
The 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 degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
artichokes 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.
