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Vinegar: Difference between revisions
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|title=Detailed information on many types of vinegar | |||
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|description=Very detailed information on virtually all types of culinary flavoured vinegars. | |||
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[[Image:Sherry vinegar salad dressing.jpg|thumb|right|300px|Sherry vinegar - the king!]] | [[Image:Sherry vinegar salad dressing.jpg|thumb|right|300px|Sherry vinegar - the king!]] | ||
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A second type (fruit-'''flavoured''') include those infused with whole raspberries, blueberries or figs (or else from flavourings derived from these fruits). Some of the more exotic fruit-flavoured vinegars include blood orange and pear. | A second type (fruit-'''flavoured''') include those infused with whole raspberries, blueberries or figs (or else from flavourings derived from these fruits). Some of the more exotic fruit-flavoured vinegars include blood orange and pear. | ||
===Balsamic=== | ===Balsamic=== | ||
[[Balsamic vinegar]] is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in colour and its flavour is rich, sweet, and complex, with the finest grades being the product of years of | [[Balsamic vinegar]] is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in colour and its flavour is rich, sweet, and complex, with the finest grades being the product of years of ageing in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). | ||
Balsamic has a high acid level, but the sweetness covers up the tart flavour somewhat, making it very mellow. | Balsamic has a high acid level, but the sweetness covers up the tart flavour somewhat, making it very mellow. | ||