The finest balsamic vinegars have nothing else added to them - only the grapes. Lesser ones will add brown sugar or caramel to feign the sweetness of the better ones. If a company creates a "traditional" balsamico vinegar, they will also develop a less expensive, but quality vinegar as well.

View our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.

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 oak barrels that concentrates the flavours. The flavor is heightened over years, with the aged balsamic vinegar being kept in fine wood barrels, becoming sweet, thick and very concentrated in flavor. 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 go bad after opening as oxygen is part of the aging process, you can appreciate your finest bottle and use it on special entrees. Do not overheat or cook balsamic vinegar as it will ruin the taste.

As a key ingredient in vinaigrette dressings, balsamic pairs very well with olive oil. Olive oil-balsamic vinaigrette is outstanding with seafood, artichokes 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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