traditional balsamic vinegar
balsamic Vinegar
is a authentic heavy flavored vinegar ordinarily used
in Italian food preparation. It is often used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional import originating 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 thick with a complex,
sweet flavor and is much more pricey. True Balsamic
vinegar has been aged 15 years or more.
The primo aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to feign the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also make a less expensive, but quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
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 oak casks that concentrates
the flavours. The flavour is deepened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
older 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 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 appreciate your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
artichokes 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.
