I have been getting many questions about vinegar these days. With so many preservatives in prepared dressings, Balsamic vinegar is a great alternative!! “It kind of makes my face crinkle just to think about vinegar,” a sports model told me. Well, I have the answer so keep reading.
First of all, we are not talking about just any vinegar – we are talking about aged vinegar, and it’s important to understand a bit about the process.
After being cooked on a low flame for a long time the liquid from the grapes thickens and like a fine wine, the grapes of the finest Balsamic have a long aging process in wooden barrels which brings out the sweetness from the grapes. When you taste it you will not believe there is no sugar added it is so sweet.
Does the finest Balsamic translate to mean expensive – the answer is yes and that is why I invested in a wine purer for the vinegar bottle. Just a pinch of an aged vinegar goes a long way and for marinades – a teaspoon of vinegar, add a few drops of water to extend your supply and keep a low-calorie dressing on hand. Many gourmet shops will give you tastings of aged vinegar. Check it out and let me know your thoughts in the comments below!