There is a huge variety of vinegars available to the budding gourmet, ranging from very mild, to bold and assertive. Shoppers are familiar with the everyday clear cider varieties commonly found on grocery store shelves, but this tart liquid can also be created from wine, rice, malt, beer, or literally any substance containing sugar. Fig balsamic vinegar marries specific regional flavors with subtle hints of fruit.
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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of 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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of 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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