Interesting Facts about balsamic vinegar...just like olive oil it is important to read the labels and ask questions. Balsamic vinegar is made from unfermented grape juice called must. The most common are made from the Trebbiano grape, native to Modena, Italy. Balsamic vinegar gets its dark color, deep sweetness and slight thickness from being aged in wood barrels for several years. When buying balsamic vinegar, read the label to find how long it has been aged: five years, 10 years — or more. Most will have “Modena” on the label, but that does not mean the vinegar is authentic. In order for it to be a traditional balsamic vinegar, it must be labeled “Aceto Balsamico Tradizionale di Modena.” Higher-priced balsamic vinegars are generally aged longer. But be sure to look at the ingredients as some have added caramel for color. When using balsamic vinegar, a well-aged one is best used at the end of cooking, or simply drizzled on food to enhance its flavor. Drizzle it over fruits such as figs, melon and strawberries or over some salad greens. When mixing the vinegar with other ingredients (think marinades, sauces and vinaigrettes), use a less-expensive one. Another use for Balsamic vinegar is reducing it to a syrupy consistency that’s often called balsamic glaze. This glaze has a unique sweet flavor with slight sour or tangy tones. We have glazes in the store. Want to make your own reduction? Use the IGP Balsamic on tap. To Make your own: Pour the contents of a 16- to 17-ounce bottle of balsamic vinegar into a saucepan and bring it to a boil. Lower the heat to about medium simmer and continue cooking the vinegar until it reduces down to a thick consistency, about 15 to 20 minutes. Watch it while it reduces because if it cooks down too quickly or too much, it can burn. If that happens, toss it and start over. It will continue to thicken some off the heat. The glaze should be thick enough to coat the back of a spoon and yield about ½ cup.
Posted on: Fri, 14 Mar 2014 17:07:03 +0000
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