The primo aged balsamic vinegars have nothing else added to them - only the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel to mimic 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.

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

Balsamic vinegar is Produced 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 balsamic vinegar, with a slow aging procedure done in wood barrels that concentrates the flavours. The flavour is intensified over years, with the aged balsamic vinegar being kept in fine oak barrels, becoming sweet, viscous and very concentrated in flavour. Some older balsamico vinegar is added to the "must" to make 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 deteriorate after opening as oxygen is part of the aging process, you can cherish your finest bottle and use it on special recipes. Do not overheat or cook balsamic vinegar as it will destroy the taste.

As a key ingredient in vinaigrette dressings, balsamic pairs very well with olive oil. Olive oil-balsamic vinaigrette is wonderful with scallops, artichokes and asparagus. A balsamic salad dressing 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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