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

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

Balsamic vinegar is Created by concentrated 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 balsamico vinegar, with a slow aging process done in oak barrels that concentrates the flavours. The flavour is deepened over years, with the balsamic vinegar being kept in fine oak barrels, becoming sweet, thick and very concentrated in flavor. Some aged balsamic vinegar is added to the "must" to make 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 evaporation and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not deteriorate after opening as oxygen is part of the aging process, you can cherish your finest bottle and use it on special recipes. 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 outstanding with scallops, 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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