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

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

Balsamic vinegar is Created 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 balsamico vinegar, with a slow aging procedure done in wood casks that concentrates the flavours. The flavour is intensified over decades, with the vinegar being kept in fine wood barrels, becoming sweet, syrupy and very concentrated in flavor. Some older 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 starts the long dehydration and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not go bad 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 destroy the taste.

As a key ingredient in vinaigrette dressings, balsamic blends very well with olive oil. Olive oil-balsamic vinaigrette is great with seafood, artichokes and asparagus. A balsamic dressing does well with winter veggies such as carrots, turnips, squash and sweet potatoes, as well as fresh 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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