The finest balsamico vinegars have nothing else added to them - only the trebbiano grapes. Lesser common vinegars will include brown sugar or caramel to model the sweetness of the true balsamic vinegars. If a company produces a "traditional" balsamic vinegar, they will also create a less expensive, but quality vinegar as well.

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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 process done in wood barrels that concentrates the flavours. The flavour is heightened over decades, with the vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavour. Some older 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 balsamic vinegar unique. Balsamic vinegar does not degenerate 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 flavor.

As a key ingredient in vinaigrette dressings, balsamic goes especially well with olive oil. Olive oil-balsamic vinaigrette is great with scallops, fresh spinach and asparagus. A balsamic salad dressing does well with winter vegetables 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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