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Vinegar - The Forgotten Wine
Fine vinegar has gained popularity not only as a salad dressing, but as a healthy alternative to heavy sauces in cooking. A dash to finish a sauce or deglaze a pan can change the whole character of a dish. It can also add a piquant touch to low-salt and low-fat recipes. Along with the very popular Balsamic vinegar, herbed vinegar is an excellent way to add flavor to foods. The strong visual appeal of a bottle of herb vinegar allows it to be placed directly on the table (along with that bottle of extra virgin olive oil) and both make a strong statement about your food tastes. Some interesting facts about vinegar: Vinegar is mentioned nearly as often as wine in the Bible, most notable during the crucifixion of Jesus. To ease his thirst while on the cross, a sponge soaked in vinegar was held to his lips, immediately after which he “gave up the ghost.” Given the ancient Roman’s penchant for vinegar, scholars view that as an act of compassion. Vinegars were a common part of the ancient Roman cuisine. During meals, bowls of vinegars made from wine, dates, figs, and other fruits were placed on the table, into which the diners dunked their bread. Romans also used vinegar-soaked bread as a central part of their salads. A modern day version called panzanella is still consumed in Italy. Although the Italians predate the French in their widespread use of vinegar, the French are credited with naming it. During Caesar’s reign, Roman soldiers carried pouches of vinegar with them, which they diluted with water and mint leaves to drink for refreshment. They brought this beverage with them when they conquered the French, who upon tasting, aptly named it “yin aigre”: sour wine.
Italians continue to drink vinegar to this day.
After dinner, the people of Modena sip “aceto balsamico” (healthful vinegar)
from tiny liqueur glasses, originally because it was thought to possess
medicinal properties, as well as to enjoy the vinegar’s sweet, mellow flavor.
Balsamic vinegar is made only in Modena from Trebbiano grapes. By law, it must
be aged for 10 years in wooden barrels made of juniper, mulberry, oak or
chestnut. Some balsamic vinegars, however are aged as long as 70 years. |
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