What is balsamic vinegar?
What is balsamic vinegar, and how is it used?
True balsamic vinegar is a lusciously dark, thickly concentrated and intensely flavoured kind of vinegar whose origins date back to ancient Rome, where it was valued both as a medicinal remedy and a sweetener or condiment in cooking.
Balsamic vinegar’s fame as a quintessential Italian product began in the 11th region of Modena, from where its unique and distinctive qualities as a culinary dressing spread across the world.
Traditional uses of balsamic vinegar.
In Northern Italy this highly prized condiment is often served in drops on Parmesan and mortadella as an antipasto, to enliven steak, eggs or grilled fish, and of course as a dressing for salads.
With balsamic vinegar to hand, a clever chef is able to enhance relatively simple dishes such as scallops and shrimp, or otherwise plain pastas and risotto.
What is balsamic vinegar made from?
The grapes used to make balsamic vinegar are crushed, complete with all the skins, seeds and stems, to produce what’s known as the ‘must’. Most often this is made from just-harvested white Trebbiano grapes which are then boiled down and fermented to further concentrate the flavours.
The vinegar is then stored in wooden casks for a number of years, during which time the flavour intensifies as the vinegar matures. During this period, as with scotch whisky, a certain amount of this liquid evaporates – the so-called ‘angels’ share’.
Is balsamic vinegar good for you?
Yes, balsamic vinegar can be good for you if used in moderation (like a great many other things!). It contains no fat and very little natural sugar. There’s also good evidence that it can lower cholesterol and stabilize blood pressure.
Other research suggests it can also work as an appetite suppressant, possibly because it contains strains of probiotic bacteria. It also contains antioxidants and polyphenols, which can help reduce the risk of heart disease and stroke. It even has properties that can help improve skin complexion.
Does balsamic vinegar go bad?
Being extremely high in acid along with other vinegars, balsamic vinegar is highly resistant to bacterial growth that often reduces the shelf life of other food products. It can in fact last for years if stored properly, but should really be consumed within three to five years after opening.
As the old saying goes, store it in a cool, dark place: a pantry or cabinet at room temperature, away from sunlight and heat. There’s no need to refrigerate it after opening, but do ensure the bottle is tightly sealed to prevent exposure to air.
Cottage Delight balsamic vinegar products.
Treat your cheeses, salads, shepherd’s pies, filled baked potatoes and so many other favourite dishes to an invigorating splash of our very own luxurious Oak Aged Balsamic Dressing, or simply drizzle over tomatoes, ripe avocado or crunchy lettuce salads.
Perfect your pizza with our Garlic Balsamic Pizza Glaze, an aromatic sticky sweet glaze that goes sensationally well with goat’s cheese and caramelised onion topped pizzas.
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