traditional balsamic vinegar
balsamic Vinegar
is a traditional viscous flavoured vinegar typically used
in Tuscan food preparation. It is typically used as a salad
vinaigrette when combined with virgin olive 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
name is protected by the Italian government. Unlike
table vinegars, it is dark and heavy with a complex,
sweet flavor and is much more costly. True Balsamico
vinegar has been aged 15 years and upwards.
The primo 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 authentic balsamic vinegars. If a company
makes a "traditional" aged balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
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 balsamico vinegar,
with a slow aging process
done in wood casks that concentrates
the flavors. The flavor is deepened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavor. Some
older balsamic vinegar is added to the "must"
to make 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 starts the long evaporation and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
artichokes and asparagus. A balsamic vinaigrette does well
with winter veggies 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.
