Unique Content Article: Fig Balsamic Vinegar Adds A New Flavor Dimension

Fig Balsamic Vinegar Adds A New Flavor Dimension

by Minnie Whitley

There are an astonishing number of vinegars for the aspiring gourmet to sample, from mild to assertively acidic. Most shoppers recognize the common cider varieties found on supermarket shelves, but this multi-talented liquid is also made from rice, wine, beer, malt, or any other material with enough sugar to ferment. <A href="http://www.copperhilloliveoil.com">Fig balsamic vinegar</A> is a marriage of traditional, regional flavors and fruit.

For the literal-minded, the sour substance is the result of acetic fermentation of a liquid that contains alcohol. Production goes one step beyond the initial fermentation, and turns the alcohol to acid. This event is not haphazard or casual, but is a time-honored artisanal process that requires the same patience, skill and precise timing as fine wine production.

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.

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.

Infusion is a term often used to describe the addition of other flavors. Traditional infusions may be herbal, including such staples as basil, garlic, rosemary, or tarragon. Today, the use of fruit-infused variants are rapidly gaining favor with adventurous cooks, who pair traditional usages with ethnic or regional flavors. Many come from the same regions of California famous for wine.

Flavored products may be found in specialty gourmet shops, but they are not difficult to produce at home. The safest and most delicious results begin with the highest quality organic herbs and fruits. These must be carefully cleaned to steer clear of any possible bacterial contamination. Homemade batches are acidic but vary greatly in actual content, and care must be taken to avoid spoilage.

After it cools, the mixture is usually allowed to rest in a dark corner for a few weeks, and then strained. The result is a unique and delightful product that will give salad dressings and sauces a greater depth of character, while adding a little more sparkle to traditional marinade. When those heirloom tomatoes growing in the back yard reach perfection, a generous sprinkle makes the perfect topping.



<a href="http://www.copperhilloliveoil.com">Read more about</a> Enjoy A New Dimension Of Flavor With Fig Balsamic Vinegar.

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