traditional balsamic vinegar
balsamic Vinegar
is a authentic viscous flavoured vinegar ordinarily used
in Tuscan recipes. It is often used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Made since the Middle Ages and the
name 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 Balsamico
vinegar has been aged in casks 15 years or more.
The primo balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to imitate the sweetness of the better ones. If a company
produces a "traditional" balsamic vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Made
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging procedure
done in oak casks that concentrates
the flavors. The flavour is magnified over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy 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 dehydration and aging process
that makes aged balsamic 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 occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
artichokes and asparagus. A balsamic vinaigrette does well
with winter vegetables 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.
