A Brief History of Aged Balsamic Vinegar

Balsamic vinegar is a secret to deliciously good food. It is more than a condiment. It doesn’t just add an intense flavor but is also a much healthier choice than other dressings.

This very dark concentrated liquid is commonly made from crushed grape juice making it thick and sweet to taste. Most chefs and upscale restaurants use this intensely flavored vinegar not just in salad dressings but in almost all sorts of ways. It can also be a great addition to steaks, fruits and other dishes.

Balsamic vinegar has a lot of things to tell you. Read on and learn everything you need to know.

Where does it come from?

Balsamic vinegar originally produced in Italy locally known as aceto balsamico. It has three common types:

Balsamic Vinegar of Modena is less expensive and exclusively produced from either Modena or Emilia region. It is made from grape must with wine vinegar twist.

The Traditional Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Reggio Emilia are considered aged as they are made from reduced grape must that has lived for several years, hence the name.

What is it made of?

Aged balsamic vinegar has rich, thick and slightly sweet juices but they contain no balsam, a fragrant herb used for medicinal, perfume and cosmetic preparations. The term balsam or balsamico only means balsam-like.

The thick balsamic vinegar is like balsam in the sense that it has the ability to restore health, well-being, and strength. In addition, it is like balsam because it is curative means it can able to cure certain illness.

Grape must is the main ingredient that makes this intensely flavored liquid become the most sublime of all vinegar. With all the skins, stems and seeds of the freshly crushed grapes, rest assured you can have high-quality balsamic vinegar you will love.

Making must provide a high content of glucose giving a variety of sweet cuisines that comes in various shades. No wonder why regular balsamic vinegar tastes so sweet instead of unpleasantly sour. It is thick and typically dark in color as well.

However, you can able to cook such thing at high pressure to prevent caramelization. What you will get then is the vinegar in golden color with a very gentle flavor.

How long it will last?

Nothing in this world will last forever, as they say. How long the balsamic vinegar will last then? There are a few things we need to consider.

When it comes to storage condition, it is better to store the bottled vinegar in a cool, dry place. Make sure to place them away from direct sunlight as heat and light can affect the taste. The room temperature shouldn’t be too hot to maintain its rich flavor.

Light or white balsamic vinegar may change color probably from white to dark and from gold to a deep amber color. When you see this process don’t worry that much as it doesn’t affect the flavor or taste of the vinegar in any way. You can use balsamic products at its best when consumed within three months but best quality products such as QO balsamic vinegar will last about three years.

The good thing about this traditional syrup is that it can be stored indefinitely. Once you open the bottle, oxygen cannot affect the product. When you see matters that settle to the bottom of the vinegar, it’s normal and can’t harm anyone. Always keep them refrigerated after opening.

What is it used for?

Aged balsamic vinegar has grown in popularity. You can find this secret ingredient helpful in what you eat every day. It is essential to know what are you going to use it for as this can help in figuring out what’s the best vinegar to buy.

Here are some of its useful ways:

Even a small dash of liquid can add flavor to dishes. You don’t need to buy more ingredients for the food to taste good. Unlike other dressings, traditional balsamic provides a high level of nutritional value in a single serving. If you are on a strict diet, live life with balsamic vinegar!