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

View our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic 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 balsamic vinegar, with a slow aging procedure done in oak casks that concentrates the flavours. The flavour is heightened over years, with the vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavor. Some aged 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 balsamico vinegar unique. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can treasure your best bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will ruin the flavour.

As a key ingredient in vinaigrette dressings, balsamic goes particularly well with olive oil. Olive oil-balsamic vinaigrette is outstanding with lobster and scallops, spinach 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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