modena balsamic vinegar
balsamic Vinegar
is a traditional thick flavoured vinegar usually used
in Tuscan cooking. It is frequently 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 Created since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is very dark and viscous with a complex,
sweet flavor and is much more costly. True Balsamico
vinegar has been aged fifteen years or more.
The finest aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to model the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also develop a less costly, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 barrels that concentrates
the flavors. The flavor is deepened over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamic 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 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 appreciate your finest bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
