modena balsamic vinegar
aged balsamic Vinegar
is a authentic viscous flavored vinegar commonly used
in Italian food preparation. It is typically used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product 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 taste and is much more costly. True Balsamico
vinegar has been aged 15 years and upwards.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
creates a "traditional" aged balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic 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 barrels that concentrates
the flavors. The flavor is deepened over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. 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 starts the long evaporation and aging process
that makes aged balsamico vinegar unusual. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
fresh spinach and asparagus. A balsamic salad dressing does well
with winter veggies 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.
