traditional balsamic vinegar
aged balsamic Vinegar
is a authentic thick flavored vinegar typically used
in Tuscan recipes. It is sometimes used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and heavy with a complex,
sweet taste and is much more expensive. True Balsamic
vinegar has been aged 15 years and upwards.
The primo balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to imitate the sweetness of the authentic balsamic vinegars. If a company
produces a "traditional" balsamico vinegar,
they will also create a less expensive, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
by concentrated 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 process
done in oak barrels that concentrates
the flavours. The flavor is heightened over years,
with the vinegar being kept in fine oak 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 begins the long evaporation and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
spinach and asparagus. A balsamic vinaigrette 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.
