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ot well known in America before the 1980's, balsamic vinegar is now a cook's revered possession, falling almost into celebrity status as a condiment. There are dozens of products you may find at the supermarket claiming the name. The subject of balsamic vinegar is somewhat of a mystery to the average cook. Let's look at what the experts have to say and how you might make use of this magical liquid in your kitchen.
ot well known in America before the 1980's, balsamic vinegar is now a cook's revered possession, falling almost into celebrity status as a condiment. There are dozens of products you may find at the supermarket claiming the name. The subject of balsamic vinegar is somewhat of a mystery to the average cook. Let's look at what the experts have to say and how you might make use of this magical liquid in your kitchen.
Balsamic vinegar has been produced in Italy since the middle ages. Today there are several “true” balsamic vinegars of the highest quality, some selling for as much as $400 for a tiny bottle. So why do you see products labeled balsamic vinegar at the grocery store for as little as $5 for a 12-ounce bottle?
The best analogy to demonstrate the difference is that of fine wines versus cheap wine. The process is similarly complex.
Production begins with the white Trebbiano grape, native to the Modena area. Other grape varieties may be used, but the Trebbiano is the traditional choice. The juice is boiled down by half, producing a syrupy liquid, which is then put into wooden casks to begin the aging process. Various woods are used, each imparting fragrance and taste to the young juice. However, the most complex and expensive balsamic vinegars are produced using multiple transfers to casks of different woods, each adding its own characteristic flavor to the mix, in succession. Length of aging is important. The very pricey vinegars may be aged for 25 years. The elite class of balsamic vinegars may surpass 100 years in age.
By contrast, products labeled balsamic at your grocery store may have been aged, not in wood, but in stainless steel, and for a period probably not exceeding six months.
So, as with wine, it's all in the complexity of the finished product. A cheap version will never deliver the accolades one might expect of this highly touted taste.
Italians treat their balsamic vinegar very seriously, and do not use “imitations”. They are worlds apart. True balsamic vinegar is more akin to food than a salad dressing. Italians use a young vinegar (less than five years) for salads, in place of cooking wine, or mixed with olive oil and garlic to dress spinach.
Older vinegars are used for sauces and pasta dishes, while a truly old vinegar is used in small amounts on meat and fish. The finest and oldest may be used to dress fresh strawberries for an unforgettable taste. Highly valued old vinegars may be served as a dessert beverage to conclude a special meal. The highest quality balsamics stand on their own, and it would be a sacrilege to add to a dish already highly seasoned.
If you'd like to try this Italian elixir, buy the best you can afford. Italian specialty grocers may carry the real thing and are well-versed in this national treasure. You can also find true balsamic vinegar on the net. A high quality product is well worth the price.