To the novice gourmet, choosing from an astounding variety of vinegar-based flavorings can be daunting. Ranging from the extremely assertive to the mildest, there are far more choices available today than the familiar, traditional cider product carried by supermarkets. This tangy condiment can be made from rice, beer, malt, wine, or from any substance that will ferment. Fig balsamic vinegar adds a subtle undercurrent of fruit to traditional flavorings.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
The resulting mix includes is a complex chemical soup of various sugars and acids. Like other naturally fermented products, the exact formula is practically impossible to duplicate precisely on a high-volume commercial basis, although manufacturers create acceptable substitutes. The original and genuine product is not the familiar watery salad dressing, but a thick, syrupy substance bursting with flavors that develop during aging.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
The resulting mix includes is a complex chemical soup of various sugars and acids. Like other naturally fermented products, the exact formula is practically impossible to duplicate precisely on a high-volume commercial basis, although manufacturers create acceptable substitutes. The original and genuine product is not the familiar watery salad dressing, but a thick, syrupy substance bursting with flavors that develop during aging.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
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