[Sca-cooks] white balsamic vinegar?

[Tom Vincent]

It's made with white grapes instead of red.
   
  White Balsamic Vinegar 

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color which may add a undesirable tint to the food being dressed. The white variety is often used when the color of white sauces or foods will be adversely affected by the dark brown color of traditional balsamic vinegar. White balsamic vinegar is milder and less sweet than regular Balsamic vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens.
   
  http://www.hormel.com/kitchen/glossary.asp?id=34772&catitemid=
   
  I found an interesting write-up on some varieties of vinegar:
   
  http://www.truestarhealth.com/Notes/3646006.html
   
    The word vinegar comes from the French vin meaning “wine” and aigre meaning “sour.” It’s named this way because more than 10,000 years ago, vinegar was “discovered” when a cask of wine, gone past its time, had turned sour. But wine isn’t the only thing that vinegar comes from. It is produced from many other sugar-containing products. Traditionally, whatever local sugar-containing food source was plentiful was turned into the predominant vinegar of a region: grapes in France and Italy; malt in England; rice throughout Asia; and apples in North America.

    Varieties  Today, there is a wide variety of vinegars to choose from. They include:
  Apple-cider vinegar
  This traditional cider vinegar is made from freshly pressed apple juice that is allowed to ferment over a four- to six-week period at room temperature. Strongly acidic, quality cider vinegar has a bright, crisp flavor and tastes like the apples from which it was pressed. Apple-cider vinegar is used in dressings, sauces, condiments, marinades, and pickles.
  Balsamic vinegar
  Originally produced only in Modena, Italy, balsamic vinegar is now made in many places, chiefly in California. The best balsamic vinegar is made only from Trebbiano grapes. With a taste blending both sweet and sour, it has a dark color and is one of the most flavorful of vinegars. It can be sprinkled on cooked meats, salad greens, strawberries, peaches, and melons. There is also a white balsamic vinegar (a pale gold), which has a sharper twist to it than most darker balsamic varieties.
  Malt vinegar
  Made of sprouted and fermented barley, malt vinegar is too strongly flavored for salad dressings. However, when it is distilled to a clear white, instead of amber brown, it is excellent for pickling, and in England it is liberally splashed over fish and chips.
  Rice vinegar
  This vinegar, distilled from rice, has less of a sharp tang than cider vinegar, and just a hint of sweetness. The Japanese use it in making rice for sushi, in dipping sauces, and to create many pickled dishes. It is also good for marinating tofu (with soy sauce and ginger), and in grain and bean salads. Widely used in Asian dishes, rice vinegar is popular because it does not significantly alter the appearance of the food.
  Umeboshi vinegar
  Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavor and lends itself well to salad dressings and adding flavor to steamed vegetables.
  White distilled vinegar
  This vinegar is strong, acidic, and too sharp for dressings and regular cooking. Use it sparingly, or substitute lemon, tomato, or grapefruit juice in recipes where white vinegar is called for.
  Wine vinegar
  Wine vinegar—made from red, white, or rose wines—is an excellent condiment. These vinegars may be used interchangeably. They are flavorful, fruity, and combine well with salads, sauces, and dressings.
  Sometimes wine vinegars have fruit or herbs, such as raspberry or tarragon, added to them. Raspberry vinegar can be sprinkled on fruit salads, used as a marinade or basting sauce for meats, added to your favorite salad dressing, or used by itself on salads or cooked vegetables. Herb vinegars are especially useful in salads and savory dishes.
  In the Philippines and Indonesia, coconut and cane vinegars are popular, and in the Middle East, date vinegar is a favorite.

    Buying and Storing Tips  The shelf life of vinegar is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used with confidence.
  Vinegar is best stored airtight in a cool, dark place.

    Availability  Vinegar is widely available in most food markets. Specialty shops and natural foods stores may have a larger selection.

    Preparation, uses, and tips  Vinegar is essential in making pickles, mustards, and vinaigrettes. It also adds a burst of flavor to a multitude of sauces, marinades, and dressings, as well as sweet-and-sour dishes and marinated herring.
  For salads, the ideal proportion of oil to vinegar is generally thought to be three parts oil to one part vinegar; however, given the range of tastes and strengths of the many oils and vinegars, feel free to adjust these measures as needed.
  When using vinegar in salads, don’t hesitate to use more than one variety. Vinegars can easily be combined. For example, you may want to use one as a base and another for its particular sharpness, sweetness, or flavor. Fresh lemon, orange, tangerine, grapefruit, and lime juices add a sparkly, clean, and fresh quality that combines well with vinegars.

    Nutritional Highlights  Vinegar, cider, 1 cup (240g) (236.6ml)
Calories: 33.6
Protein: 0.0g
Carbohydrate: 14g
Total Fat: 0.0g
Fiber: 0.0g


Stefan li Rous <StefanliRous at austin.rr.com> wrote:

  Duriel suggested:
=====
May I suggest white balsamic vinegar? I recently started exploring
this variation and find that it add the good flavor of balsamic
without the obvious dark color...sort of like using white pepper in a
white sauce.
=====

Huh? There is such a thing? Was this available in medieval Europe? Or 
is this distilled like the usual distilled vinegar?

Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas 
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****


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Tom Vincent
Demon Prince (retired)
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Want kids?  Do this horribly over-populated world a favor and adopt one that's already here.
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