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the lesser vinegar and most often calls for the
addition of sugar. If a six year old vinegar is
used, the sugar measurement can be cut a third. If a
twelve year old Balsamic Vinegar is used, the sugar
can be cut in half or even entirely eliminated.
A
six year old Balsamic is only $4.95 for 17 ounces at
the Artistic Gourmet. It is a good way to try the
aged. If you like that, then advance up to the 12
year old version for 8 ounces. The price climbs to
$17.99, but you use less and the taste is even more
satisfying.
The
controversy of the Balsamic Vinegar of Modena is
that until a year or so ago, the main grading was
done by years, 3, 6, twelve and older were the
benchmarks. But claims and accusations have been
made that it is possible to have a six year old
vinegar taste as good as a twelve year old one. It
has been proposed to use a symbolic grape leaf as a
grading mark. One grape leaf to four grape leaves
would indicate to the consumer from the least to
best grades. While the government certifies the more
than 1200 producers, the grading process is still in
confusion.
What makes Balsamic different from other vinegars?
Wine vinegar is fermented wine. Balsamic Vinegar is
fermented grapes. The crushed grapes and their juice
are cooked into a must that is allowed to
ferment and to acidify into vinegar. It is then
mixed with red wine vinegar and placed in aged casks
made from different woods. It is the wood that
imparts the dark color and can add to the
distinctive taste.
The
word balsamic is derived from the Italian balsamo,
meaning a healing balm. The true meaning of Balsamic
Vinegar today is a flavorful, fragrant ingredient
that spices up your recipes.
Try
Balsamic Vinegar is some unexpected places: add a
tablespoon to a berry muffin mix; mix with fresh
strawberries and use as a topping over ice cream;
mix with olive oil and baste broiled Portobello
mushrooms; add fresh garlic, chopped shallots, olive
oil, some black pepper and marinate a rib-eye steak
in it for an hour; drizzle over fresh steamed
asparagus or over fresh Buffalo Mozzarella. I also
love
Balsamic Vinegar mixed
with orange juice to make a shattering glaze.
Chef Mark
Weiser, The Artistic Gourmet
117 W. Marion Ave., Punta Gorda, Fl 33950
941-575-6666
Coming Soon!
www.artisticgourmet.com
Please click here for additional information
or if you would like to contact the
author of this article, Chef Mark Weiser. Thank you!
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