|
|
|
|
|
|
|
 |
|
|
If you pour oil and vinegar into the same vessel, you would call them
not friends but opponents.
Aeschylus
Beautiful Balsamic Vinegars from Italy
when you want to add a stylish layer of sweet to your sour
In a world awash with vinegars, these are our favorites when it comes to balsamic.
The thick consistency, ruby red colors, and multitude of layers
make all of our choices a pleasure to use. 
ordinary to sublime. Don't be fooled by "grocery store" brands - look for the real thing.
And just what is the real thing, you ask?
How does a lowly vinegar come to reap such praise?
As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar
which was taken as a tonic and bestowed as a mark of favor to those of importance.
Although it is considered a wine vinegar, it is not a wine vinegar at all.
It is not made from wine but from grape pressings that have never been permitted to
ferment into wine.
Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under
rigid restrictions.
The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process.
Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash,
mulberry, and juniper until it is ready for sale. All of these woods progressively add character to
the vinegar. As it ages, moisture evaporates out, further thickening the vinegar
and concentrating the flavor.
Some balsamic vinegars have been aged for over 100 years. It is this aging process that makes
true balsamic vinegar from Modena in Northern Italy so expensive. Luckily, a little balsamic vinegar
goes a long way, much like saffron.
Don't be afraid to experiment. Something like a slice of watermelon goes from ordinary to spectacular
with a dash of this ruby red treasure.
Add a touch to your fish before grilling, or a drop or two on top of your gelato -
you'll be amazed with the results.
|
|
|
|
Deal of the Day
