On shrimp balsamic vinegar: Traditional Balsamic Vinegar For Oil And Vinegar Recipes And GiftsBy James Zeller - Traditionally, originates from Modena, Italy. Even today, the most renown is only produced in Modena and Reggio, Italy. The first documented reference to was allegedly made in 1046. A bottle of was a gift given by Marquess Bonifacio, Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes and known as a miracle cure for variety of problems ranging from sore throats to labor pains. Giving as a gift has continued through the centuries. Even today, it is in vogue to give gourmet as a housewarming gift. The making of has transcended centuries of family tradition and expertise. Some believe the first batch of was made by accident, a gift of circumstance. It is presumed a small quantity of cooked grapes, or ‘must,’ was forgotten and found after a long period of time. Over time, it had undergone a process of natural acetification, (a process of conversion to acetic acid or vinegar). The aged vinegar had acquired a thick consistency and a sweet and sour taste. Today, the production process of is complex and has been perfected over years of research and scientific improvement. The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively, older aged is also added. This assists the acetification process. The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut, oak, cherry, mulberry, ash, juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own. ______continued. Interesting article on shrimp balsamic vinegar: Marinades, Sauces And Dressings: Balsamic Vinegar Compliments More Than You May Realize Balsamic vinaigrette recipes have become extremely popular. Given below is a recipe for a simple balsamic vinaigrette dressing to liven up your salads. Simple Balsamic Vinaigrette Dressing Preparation time : 15 minutes Servings : 10 Ingredients: 2 cups extra virgin olive oil 2 cloves of fresh Garlic, crushed ¼ cup aged balsamic vinegar ½ cup white wine vinegar ¼ cup chopped fresh thyme leaves ¼ cup chopped fresh basil ¼ cup fresh chives, finely chopped ¼ cup fresh tarragon, chopped ¼ cup fresh oregano, chopped Method: Combine the olive oil and both types of vinegar in a wide bowl and mix well. Peel and crush garlic cloves, spoon into mixture. Add the remaining ingredients and blend or whisk well. You can use a food processor to blend. Put aside in refrigerator, and let sit overnight for six hours. Serve as a vinaigrette dressing over spring salad greens or fresh sliced tomatoes. Olive oil and aged are becoming popular gifts for occasions such as birthdays and housewarming presents. An elegant gourmet gift set can be found at a reasonable price of outstanding quality. It is an ideal gift idea for all who appreciate quality and the finer things in life. James Zeller writes for gourmet related websites and blogs. Here is a selection of unique oil and vinegar condiments that he found, and a creative collection of culinary gourmet gifts.. Another decent article on shrimp balsamic vinegar: A Unique Treasure For Any Cook: Modena Balsamic Vinegar Off-site
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