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

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Oil and vinegar Balsamic Vinaigrettes.

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 balsamico vinegar, with a slow aging process done in oak barrels that concentrates the flavors. The flavour is intensified over years, with the balsamic vinegar being kept in fine wood barrels, becoming sweet, thick and very concentrated in flavor. Some aged balsamic vinegar is added to the "must" to create 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 begins the long evaporation and aging process that makes aged balsamic vinegar unusual. Balsamic vinegar does not deteriorate 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 taste.

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