The best balsamico vinegars have nothing else added to them - only the trebbiano grapes. Lesser vinegars will add brown sugar or caramel to mimic the sweetness of the balsamic vinegars. If a company creates a "traditional" balsamic vinegar, they will also produce a less costly, but quality vinegar as well.

View our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Dressings.

Balsamic vinegar is Produced by reduced white grapes (typically, trebbiano grapes) that has been boiled down to approximately 50% ("must") and fermenting that into alcohol. It is then once again fermented to balsamic vinegar, with a slow aging procedure done in oak casks that concentrates the flavours. The flavor is magnified over decades, with the balsamic vinegar being kept in fine oak barrels, becoming sweet, thick and very concentrated in flavour. Some aged balsamic vinegar is added to the "must" to create a more complex and intricate taste, and to add acidity.

The syrup is transferred to oak casks to ferment in the open air and then begins the long dehydration and aging process that makes aged balsamico vinegar unique. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can treasure your finest bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will destroy the flavour.

As a key component in vinaigrette dressings, balsamic pairs especially well with olive oil. Olive oil-balsamic vinaigrette is great with lobster and scallops, fresh spinach and asparagus. A balsamic dressing does well with winter vegetables such as carrots, turnips, squash and sweet potatoes, as well as new mixed greens or baby spinach.

The Mediterranean diet, characterized by cuisine such as Italian food, has been gaining popularity in North America, where the consumption of traditional Mediterranean foods, such as cold pressed olive oil and balsamic vinegar, has been increasing. Many people are finding this diet as a healthy alternative to fatty foods and deep fried food preparation.

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