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

View our free Balsamic vinaigrette 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 balsamico vinegar, with a slow aging process done in wood casks that concentrates the flavours. The flavor is deepened over decades, with the balsamic vinegar being kept in fine wood barrels, becoming sweet, thick and very concentrated in flavor. Some older 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 evaporation and aging process that makes aged balsamico vinegar striking and unique. Balsamic vinegar does not go bad after opening as oxygen is part of the aging process, you can cherish your best bottle and use it on special entrees. Do not heat or cook balsamic vinegar as it will ruin the flavor.

As a key component in vinaigrette dressings, balsamic goes very well with olive oil. Olive oil-balsamic vinaigrette is outstanding with lobster and scallops, spinach and asparagus. A balsamic 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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