traditional balsamic vinegar
balsamic Vinegar
is a traditional heavy flavoured vinegar normally used
in Italian recipes. It is frequently used as a salad
dressing when combined with oil or as a marinade. It
is a traditional import that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is very dark and viscous with a complex,
sweet taste and is much more pricey. True Balsamic
vinegar has been aged in casks 15 years or more.
The best aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
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 oak barrels that concentrates
the flavors. The flavor is heightened 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 produce 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 cherish your best bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is great 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 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.
