Balsamic Vinegar

Balsamic vinegar is set apart from other culinary vinegars such as red wine vinegar by its sweet flavor, high viscosity, and thicker consistency. The most expensive "traditional" balsamic vinegars are aged for a long time in a succession of smaller barrels made from different woods. Each year some of the vinegar evaporates and is then it is placed into a smaller barrel. True balsamic vinegar goes through this process and is aged for at least 12 years. It is labeled Aceto Balsamic Tradizionale di Modena. Commercially available balsamic vinegar is usually aged in oak. It is made from pressed Trebbiano grapes that have not been allowed to ferment.

Many commercial balsamic vinegars are aged for a much shorter time period, with some of the traditional barrels skipped altogether. These balsamic vinegars fall roughly into three basic categories. Vinegars that are aged for only three to five years are good for salad dressings, sauces and marinades. Those that are aged for 6 to 11 years are good for use during cooking in risotto and pasta dishes. Balsamic vinegar that is aged for 12 up to 150 years is the true classic balsamic vinegar and is best used after cooking is finished and goes well with fruit and cheese.http://startcooking.com/blog/411/How-to-use-Balsamic-Vinegar

Balsamic vinegar has been around for at least 900 years, it was originally produced in the Modena, Italy area and thought to have medicinal properties. It is made with a very long and complex aging process that begins with pressings from Trebbiano grapes that are boiled to create a syrup.http://homecooking.about.com/od/howtocookwithcondiments/a/whatisbalsamic.htm This syrup is then aged in wooden barrels. Each manufacturer has a slightly different procedure for making balsamic vinegar. Generally the syrup is first aged in oak barrels, then in barrels made of chestnut, followed sequentially by cherry wood barrels, ash barrels, barrels made of mulberry, and then juniper. The specific order that the various woods are used may vary from one maker to another, but the barrels will grow progressively smaller as the vinegar ages.http://www.wisegeek.com/what-is-balsamic-vinegar.htm Even though balsamic vinegar has only recently appeared (in the last 20 to 25 years) in the United States, it is currently the best selling vinegar in the U.S. It is thought that it's unique, sweet, full flavor accounts for it popularity with Americans.http://www.cooksillustrated.com/tastetests/overview.asp?docid=10133<ref>

1. Mix with olive oil as a dip for bread
2. Drizzle on strawberries or peaches
3. Make your own salad dressings
4. Dress up Panna Cotta, Zabaglione or Creme Caramel
5. Serve as a complement for a caprese salad with slices of fresh mozzarella, fresh tomato slices and leafs of fresh basil.