The finest balsamico vinegars have nothing else added to them - only the grapes. Lesser common vinegars will add brown sugar or caramel to imitate the sweetness of the authentic balsamic vinegars. If a company makes a "traditional" balsamico vinegar, they will also develop a less costly, but quality vinegar as well.

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Oil and vinegar Balsamic Dressings.

Balsamic vinegar is Made by concentrated 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 balsamic vinegar, with a slow aging procedure done in oak casks that concentrates the flavors. The flavor is heightened over decades, with the vinegar being kept in fine oak barrels, becoming sweet, thick and very concentrated in flavor. Some aged balsamico 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 starts the long evaporation and aging process that makes aged balsamico vinegar unique. Balsamic vinegar does not deteriorate after opening as oxygen is part of the aging process, you can appreciate your best bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will ruin the taste.

As a key ingredient in vinaigrette dressings, balsamic goes particularly well with olive oil. Olive oil-balsamic vinaigrette is great with lobster, fresh spinach and asparagus. A balsamic salad 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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