The best aged balsamic vinegars have no other ingredients added to them - only the trebbiano grapes. Lesser ones will add brown sugar or caramel to mimic the sweetness of the authentic balsamic vinegars. If a company creates a "traditional" balsamico vinegar, they will also make a less expensive, but quality vinegar as well.

View our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.

Balsamic vinegar is Produced 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 wood casks that concentrates the flavours. The flavor is heightened over years, with the 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 dehydration and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not degenerate after opening as oxygen is part of the aging process, you can cherish your best bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will ruin the flavour.

As a key ingredient in vinaigrette dressings, balsamic pairs particularly 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 spring 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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