The best aged balsamic vinegars have nothing else added to them - only the trebbiano grapes. Lesser vinegars will include brown sugar or caramel to feign the sweetness of the balsamic vinegars. If a company makes a "traditional" balsamico vinegar, they will also make a less expensive, but high quality vinegar as well.

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Oil and vinegar Balsamic Dressings.

Balsamic vinegar is Made by concentrated 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 flavors. The flavor is deepened over decades, with the aged balsamic vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavor. Some aged balsamic vinegar is added to the "must" to produce 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 dehydration and aging process that makes aged balsamic vinegar striking and unique. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can appreciate your best bottle and use it on special occasions. Do not overheat or cook balsamic vinegar as it will ruin the flavor.

As a key component in vinaigrette dressings, balsamic blends very well with olive oil. Olive oil-balsamic vinaigrette is great with lobster, spinach and asparagus. A balsamic salad dressing does well with winter vegetables 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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