EVERYDAY VINEGARS:
It is often asked how long can you keep a bottle of vinegar after it's been opened? And what's the best way to store it:
Well, most vinegars sold today have been filtered and pasteurized and, unopened, have an indefinite shelf life. Even after vinegar has been opened, its high-acid nature prevents bacterial growth which keeps it from spoiling when stored correctly - in your cupboard or pantry away from heat.
As it ages, sediment may drop to the bottom of the bottle or a cloudy film may appear on the surface of the vinegar (this is called the "mother", a naturally occurring vinegar bacteria). However, these are only aesthetic issues, They shouldn't affect the quality of the vinegar. You can remove them by pouring the vinegar through a coffee filter. Return the vinegar to the original bottle after the bottle has been rinsed out. Pay attention to the smell of the vinegar, because if the vinegar takes on an "off ordor", it may have turned to not be consumed - so throw it out.
NOTE: Did you know that a teaspoon of vinegar a day can possibly help in reducing your high blodd pressure and your cholestol.
BALSAMIC VINEGARS:
Taste one drop of Italy's dark, rich balsamic vinegar and you'll begin to understand this country's affinity for flavor. TRUE Balsamic vinegar is produced from the Trebbiano Grape - which is a white grape and only grown in Italy. The Trebbiano Grape juice is heated and boiled down to 50% and aged in various wooden barrels for several years. The youngest balsamic vinegar that would be available for use is a young four (4) year old. You can acquire this delicious vinegar at different stages of aging. Balsamic vinegars are aged to well over 100 yrs old - it also becomes expensive as it ages. Only two (2) areas of Italy produce true balsamic vinegar - Modena & Reggio Emilla.
Commerical grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars - 4 yrs - are used for salad dressings, marinating while mid-aged balsamic vinegars 5 - 15 yrs are used to enhance sauces, pastas, risottos or your salads as well. It's great to combine with your favorite extra virgin olive oil for dipping or salad dressing. Your older vinegars - 16 yrs PLUS, which are very rich and become thicker with age are used sparsely to enhance plain meat, poultry, fish, or fresh fruits such as strawberries, figs, pears, peaches, melons etc. or even over vanilla ice cream or as after dinner drink to conclude your meal.
Ideas/Ways to Use Balsamic Vinegars: 1) Splash over fresh berries - especially strawberries; 2) Pour over Brie or your favorite cheese; 3) Mix with our olive oil over fresh baby greens, spinach, or just enjoy with some fresh "french" bread for dipping - yumm!; 4) Drizzle over a combination of sliced tomatoes, mozzarella, basil, red onions and a little fresh S & P; 5) Make a marinade for your favorite meat/chicken/pork/fish, etc dish; 6) Sprinkle over crisp grilled/baked/roasted veggies; and, 7) For the 25 yr and up - drizzle over vanilla ice cream, favorite fruits/cheeses/melons - or just have it as an after dinner dessert drink!
Storage: Keep in pantry - do not refrigerate unless labeled as such.