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 balsamic vinegars. If a company creates a "traditional" balsamic vinegar, they will also produce a less costly, but high quality vinegar as well.

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Oil and vinegar Balsamic Salad 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 balsamic vinegar, with a slow aging process done in oak casks that concentrates the flavors. The flavor is intensified over decades, with the vinegar being kept in fine wood barrels, becoming sweet, thick and very concentrated in flavour. Some older balsamic vinegar is added to the "must" to create a more complex and intricate taste, and to add acidity.

The thick 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 striking and unique. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can cherish your best bottle and use it on special occasions. Do not overheat or cook balsamic vinegar as it will ruin the taste.

As a key component in vinaigrette dressings, balsamic blends very well with olive oil. Olive oil-balsamic vinaigrette is wonderful with seafood, artichokes and asparagus. A balsamic vinaigrette does well with winter vegetables 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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