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Welcome to 'Aged To Perfection', fanlisting for balsamic vinegar. It is such a pleasure to bring this awesome fanlisting to you. Thanks so much to Lorena for letting me adopt this fanlisting from her collective! |
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What is a fanlisting? A fanlisting is a website that devotes itself to a certain subject matter (TV show, actor/ actress, characters, etc.) and asks others from all over to join in and show the world that they're a fan, too! |
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What is balsamic vinegar? There is a lot of confusion about balsamic vinegar. On the grocery shelves you will find $3.00 bottles next to $25.00 bottles (often the $3.00 bottles have fancier labels). But, buyer beware! Not all balsamic vinegars are what they appear to be. True aceto balsamic vinegar comes in 3.4 ounce bottles and sells from $50.00 to $500.00 per bottle. It must be aged a minimum of 10 year. The better balsamic vinegars are aged 25 to 50 years (these are not to be poured, but used by the drop). Find a good-quality medium priced one to use in your cooking. The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci, as part of the Renaissance, also provides a culinary artistry that offers incomparable quality and taste - the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy. The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains. Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old. |
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About The Webmaster... My name is Amanda and I live in Brooklyn, NY. I am currently the owner of several websites, several fanlistings and namelistings and 3 forums. I've been a fan of balsamic vinegar ever since the first time I tasted it. You can reach me anytime at Sel416331@aol.com and on AIM. All images, html, and codes are the property of me! Please visit the credits page for more info on those who helped out. |