The primo balsamic vinegars have no other ingredients added to them - only the grapes. Lesser ones will add brown sugar or caramel to feign the sweetness of the balsamic vinegars. If a company produces a "traditional" balsamic vinegar, they will also develop a less expensive, but high quality vinegar as well.

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

Balsamic vinegar is Created by reduced white grapes (typically, trebbiano grapes) that has been boiled down to about 50% ("must") and fermenting that into alcohol. It is then once again fermented to balsamico vinegar, with a slow aging procedure done in oak casks that concentrates the flavours. The flavour is intensified over years, with the balsamic vinegar being kept in fine wood barrels, becoming sweet, thick and very concentrated in flavour. Some older balsamico 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 evaporation and aging process that makes aged balsamico vinegar unusual. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can treasure your best bottle and use it on special occasions. Do not heat or cook balsamic vinegar as it will ruin the flavour.

As a key component in vinaigrette dressings, balsamic pairs very well with olive oil. Olive oil-balsamic vinaigrette is wonderful with seafood, fresh spinach and asparagus. A balsamic vinaigrette does well with winter veggies 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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