The finest balsamico vinegars have nothing else added to them - only the grapes. Lesser ones will include brown sugar or caramel to simulate the sweetness of the true balsamic vinegars. If a company produces a "traditional" aged balsamic vinegar, they will also develop a less costly, but high 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 approximately 50% ("must") and fermenting that into alcohol. It is then once again fermented to balsamico vinegar, with a slow aging procedure done in oak casks that concentrates the flavours. The flavour is intensified over years, with the vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavour. 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 starts the long dehydration and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not deteriorate after opening as oxygen is part of the aging process, you can treasure your finest bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will ruin the flavor.

As a key ingredient in vinaigrette dressings, balsamic goes especially well with olive oil. Olive oil-balsamic vinaigrette is outstanding with scallops, artichokes and asparagus. A balsamic vinaigrette does well with winter veggies 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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