The finest balsamic vinegars have no other ingredients added to them - only the grapes. Lesser common vinegars will add brown sugar or caramel to mimic the sweetness of the better ones. If a company creates a "traditional" balsamico vinegar, they will also produce a less costly, but quality vinegar as well.

View our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.

Balsamic vinegar is Made 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 process done in oak casks that concentrates the flavors. The flavor is magnified over decades, with the vinegar being kept in fine oak barrels, becoming sweet, viscous 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 begins the long dehydration and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not degenerate after opening as oxygen is part of the aging process, you can treasure your finest bottle and use it on special occasions. Do not heat or cook balsamic vinegar as it will destroy the flavor.

As a key component in vinaigrette dressings, balsamic pairs especially well with olive oil. Olive oil-balsamic vinaigrette is outstanding with lobster and scallops, 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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