It has been with us almost forever, since its first references date back to 5,000 BC Who does not know its properties as a food preservative?
But behind him there is much more.
Already in ancient Rome it
was diluted with water
to use it as a drink and, along with wine, oil and garum, it was one of the
culinary
guests
at banquets, at least that is how it is collected in
De re co Maquinaria
, that cookbook attributed to Marcus Gavius
Apicius
, who lived in the 1st century and is today considered the first
gastronomic
in history.
And, if you haven't noticed yet, know that we are talking about vinegar.
That food liquid that results from
double fermentation
alcoholic and acetic products of agricultural origin, according to Spanish food regulations.
"Vinegar is presented to the consumer
directly
, in a jar or bottle, or as an ingredient in many foods,
canned
vegetables, fish, meat, sauces ... But, when the list of ingredients appears the expression 'acetic acid ', the consumer must take into account that they are dealing with a substance from the petrochemical industry that is obtained by synthesis and derived from
hydrocarbons
and not with vinegar, the result of a double
natural
, alcoholic and acetobacterial
fermentation
, obtained from agricultural products ", explains Vanesa Calvo Ruiz-Valdepeñas, general secretary of the Spanish Vinegar Association (
Aevin
).
It is an essential ingredient in marinades.THE KITCHEN OF MARÍA LUISA
"The important thing for our health and the culture of food is to distinguish one from the other and demand that it be vinegar," he points out.
"This acetic acid may appear on the food labeling of the European Union due to the
lack of
vinegar
tradition
in other neighboring countries, especially outside the Mediterranean area," adds the head of Aevin, an entity that represents the industry sector of vinegar, whose objective is to "ensure care in the production and marketing" of this product.
To the head
We are one of the largest suppliers of this seasoning, low in fat, which is attributed with properties to prevent cardiovascular diseases.
Of the more than
100 million liters
of vinegar that we produce, the majority comes from wine, they explain from Aevin.
Centuries ago was identified as
sour wine
,
picao wine
a
mistake
in winemaking, however, it is today a quality product.
But man does not live on wine vinegar alone, although it is the most common in
Mediterranean countries
and the most produced and consumed in Spain.
There are rare ones such as
cereals
or rice and others more common, such as apple ... But do we know their classes and their gastronomic applications?
Barrels in which the Sherry vinegars are aged DOP VINAGRE DE JEREZ
Culinary types and uses
White vinegar is
usually made from the fermentation of pure alcohol from sugar
cane, corn, or molasses
.
Very light in color, it has a persistent
acid flavor
that makes it ideal for pickles.
That of
apple
, also called sidra- vinegar it is the most used in the kitchen of northern Europe and, for some years,
the second
most demanded in Spain, behind the wine.
And with what
dishes does it pair?
Due to its somewhat sweet taste with a slightly acid aftertaste, it goes well with salad dressings, marinades, fish and some meat.
In recent times, balsamic products have found a place in the national demand.
The balsamic par excellence is the vinegar or
vinegar of Modena
.
It is a vinegar originating in Emilia-Romagna, in the north of Italy, which is made with grape must.
The juice from these, once pressed, ages in oak barrels for years.
With a strong flavor and a sweet touch, it is used to
glaze meats
(especially lamb and game), flavor fruits or as a salad dressing.
The
bitter and strong
malt
, although less acidic than other vinegars, has a characteristic beer flavor that goes well with some salads, fish and chips and is preferred in the
United Kingdom
.
We continue with the exotic
rice
vinegar
.
With a mild and sweet flavor, it is the king in Asian countries and a great seasoning and
flavoring agent
for their dishes.
Their harmonies?
From
sushi
rice
to fruit salads, to seaweed and raw or steamed vegetables.
More unique vinegars: the
honey
vinegar
,
which is used to make syrups and sweets, and the
coconut vinegar
, whose quality will depend on the ripening of the fruit and which, due to its bittersweet taste, is used in Thai cuisine to season vegetables and seafood. .
And the thing is that fruits give a lot of play:
raspberry
vinegar
to accompany meats -such as veal liver-, fish and desserts;
the
passion fruit
for desserts and fish sauces or the blueberry for sweets and in a cocktail key.
And, curling the curl, we can find even a
dry and fruity
cava vinegar
, which combines with seafood, legumes, tartars, meats, cured cheeses ...
From left
Right: balsamic, white wine and red wine vinegar SHUTTERSTOCK
The national 'hit'
And, finally, the national kings:
wine vinegars
, white and red.
The less acidic and milder taste of the former makes it an ideal companion for salads and fish, as well as for making
sauces such
as mayonnaise and Dutch.
The second, stronger and more aromatic, is very versatile in the kitchen and provides a differentiating touch in vinaigrettes, marinades, pickles, as well as
enhancing the flavor of meats and stews
.
Although they are produced throughout the national territory, currently we only have three vinegars with
Protected Designation of Origin
, made from wines of their respective DO:
Jerez
, which last November celebrated its
25th anniversary
as PDO;
that of
Montilla-Moriles
and that of
Condado de Huelva
, "each with a special, distinguishable and protected typology," says Vanesa Calvo, from Aevín.
The three, from Andalusian lands;
All three, with an elaboration process that goes through a
barrel aging
of at least six months and that in some cases reaches 10 years or, even, more for the
oldest
vinegars
.
And, gastronomically speaking, how are these quality vinegars?
Versatile: they add
complexity
to dishes such as salads, fish, roasts and meat stews ... Even as a final touch to desserts.
'Eco friendly'
The
eco
trend
has also reached this sector.
"The so-called
ecological
products
represent the consumer's demand to demand care in the production of food, in which the food chain responds to transparency, responsibility and traceability. In preventing the use of products, especially petrochemicals, from invading our plate of food ", sums up Vanesa Calvo.
One of its main applications is food preservation SHUTTERSTOCK
And he continues: "Organic vinegar, in its organoleptic composition, is no different from a vinegar that does not carry that label. It is a matter of ensuring that the
raw material
from which it comes - wine, apples, cider, agricultural products - has been prepared with the requirements established for
so-called organic production
", he concludes.
For example, to make a wine vinegar "one starts from an ecological wine, born in a winery where sustainable work is carried out in the vineyards. The grape is born from the sun and the earth,
without
polluting artificial
fertilizers or pesticides
. None of that. it goes to wine and, therefore, neither to vinegar ", explain from Ecoagricultor, a store
specializing
in
eco-friendly products
.
Whichever is chosen, the truth is that a good vinegar gives joy, flavor and life to any dish.
According to the criteria of The Trust Project
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